Vegan Mushroom Risotto – Simple Tasty and Hearty

I thought to myself this November morning how I was just totally in the mood for something super tasty and warming and how a vegan mushroom risotto would fit the bill.

Whilst only my daughter is vegan in our home we are all veggie and we all delight in how filling and  substantial mushrooms can be as a meat replacement. I also really enjoy just cooking one dish rather than lots of separate things.

A vegan mushroom risotto is something I know will please everyone.

Oh I just adore a vegan mushroom risotto. I love the creaminess of it and the matt texture of the mushrooms. I love how smooth it is and how substantial it feels.

Knowing I can make it vegan so simply is brilliant – it is such a clear, clean and straightforward recipe and surprisingly for a risotto there is little fuss involved.

This is a perfect recipe for winter nights when it’s chilly and dark and you just want to indulge yourself in the best of comfort food.

Vegan Mushroom Risotto

How to make a vegan mushroom risotto

Shall we dive on in?

 

Ingredients for vegan mushroom risotto

  • 2.5 pints vegetable stock
  • 3 tbsp chopped fresh parsley ( you can also used dried)
  • 25g/1oz vegan margarine
  • salt & black pepper to taste
  • Vegan Parmesan
  • 1 .5 tbsp dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 large red onion, chopped
  • 1 chopped garlic clove
  • 280g/10oz chestnut mushrooms, sliced
  • 350g/12oz arborio rice (try risotto Rice Riceselect )
  • Vegan bacon – fried and chopped added in at the end (optional)

 

vegan mushroom risotto

Method for vegan mushroom risotto

  1. Soak the dried mushrooms in hot water for 10 mins then drain well.

  2. Heat the oil in a bottom of a large saucepan

  3. Fry onion and garlic till soft.

  4. Add the chestnut mushrooms and fry for 2 minutes.

  5. Stir in the rice and cover with the oil

  6. Add stock bit by bit whilst continually simmering and  stirring until the liquid has been absorbed, keep going until rice has totally softened. This should take around 20 minutes.

  7. Add in the sieved porcini mushrooms, parsley and vegan spread.

  8. Season with salt and pepper and sprinkle on vegan Parmesan

 

Vegan Mushroom Risotto

Give it a go!

I do hope you give this wonderful and hearty vegan dish ago.

It is a firm favourite in our home and is one of those unexpectedly vegan dishes that I find meat eaters never actually complain about. So this is a complete winner to serve to your guests whatever their meat eating stance.

If you do give it a try then please do drop me a line below and let me know how you get on, or even better send me a photo! You can always email me at becky@eatsimply.co.uk.

I love to get mail!

 

Vegan Mushroom Risotto is a collaborative post 

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