Vegan Mushroom Risotto

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5 from 17 votes

A classic vegan mushroom risotto, topped with crispy sage. So smooth and creamy without any cheese or butter!

Cook Time40

Total Time40

Course: Main Course

Cuisine: All, Italian

Keyword: vegan mushroom risotto

Servings:

Calories: 549kcal

Author: Richard Makin

Equipment

1 x heatproof bowl
1 x measuring jug
1 x small saucepan
1 x large saucepan

Ingredients

25 g dried mushrooms
1 ½ litres water boiling hot
2 stock cubes ideally mushroom or vegetable
2 tbsp nutritional yeast
100 g vegan butter
16 sage leaves
¼ teaspoon ground black pepper
2 sprigs thyme de-stemmed
1 onion finely chopped
3 cloves garlic peeled and finely chopped
500 g chestnut mushrooms roughly diced
300 g risotto rice such as arborio
100 ml dry white wine
salt and pepper
25 g vegan parmesan for serving

Metric - US Customary

Instructions

In a heat-proof bowl cover the dried mushrooms with the boiling water. Leave to hydrate for 10 minutes. Use a fork to scoop out the rehydrated mushrooms then carefully pour the soaking liquid into a measuring jug, leaving behind the gritty silt at the bottom of the bowl.
25 g dried mushrooms, 1 ½ litres water
Roughly chop the rehydrated mushrooms and set aside. To the mushroom soaking water, crumble the stock cubes and sprinkle the nutritional yeast then stir until fully dissolved. Transfer to a small saucepan and place over a low heat.
2 stock cubes, 2 tablespoon nutritional yeast
Place a large saucepan over medium heat and add the vegan butter. Once hot, add the sage leaves and fry gently or until they've turned slightly more translucent and have stopped spitting in the butter. Remove the sage leaves with a fork and place on a layer of kitchen towel. Drain off the sage infused butter and reserve.
16 sage leaves
Add the remaining 50g vegan butter to the pan. Once hot, add the ground black pepper and thyme leaves and fry for a minute or until fragrant. Add the diced onion and fry for 5 minutes, stirring often, or until the onions are just starting to brown.
100 g vegan butter, 2 sprigs thyme, 1 onion, ¼ teaspoon ground black pepper
Add the garlic and fry for a further 2 minutes before adding the fresh and rehydrated mushrooms. Fry for 2 minutes or until the fresh mushrooms are lightly cooked.
3 cloves garlic, 500 g chestnut mushrooms
Add the risotto rice and stir to coat. Allow the rice to toast in the pan for a minute before adding the wine followed by a ladle of the hot mushroom stock in the separate saucepan.
300 g risotto rice, 100 ml dry white wine
Reduce the heat under the risotto and cook, stirring constantly, until almost all the stock has been absorbed. Add another scoop of the stock and repeat. Do not leave the risotto unattended, just keep adding the stock little by little and cooking until absorbed.
The risotto is ready when the rice is al dente - the grains should still have some bite but no gritty chalky texture in the centre. At this point, check for seasoning and add salt and more ground black pepper to taste.
salt and pepper
When ready to serve, top with a little vegan parmesan, a few of the crispy sage leave and a drizzle of the reserved sage butter.
25 g vegan parmesan

Nutrition