Oscar Hather / Good Housekeeping

Vegan mushroom risotto

Name: Vegan mushroom risotto
Prep time: 55 min
Cook time: 1 h
Total time: 1 h 55 min
Yield: 4 serving(s)
Ingredients: 25 g dried shiitake mushrooms; 4 tbsp. olive oil; 250 g chestnut mushrooms, sliced; 300 g closed cup mushrooms, quartered; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 sprigs of thyme; 1 bay leaf; 250 g arborio risotto rice; 700 mL hot vegetable stock; 1 tbsp. nutritional yeast; 100 mL oat milk cream substitute; Juice of ½ lemon; 20 g parsley, finely chopped; 50 g vegan spread

This gorgeous vegan risotto is so creamy - you'd think it wasn't vegan!

By Ailsa BurtPublished: 01 January 2018

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Yields:

4 serving(s)

Prep Time:

55 mins

Cook Time:

1 hr

Total Time:

1 hr 55 mins

Cal/Serv:

526

Ingredients

25 g
dried shiitake mushrooms
4 Tbsp.
olive oil
250 g
chestnut mushrooms, sliced
300 g
closed cup mushrooms, quartered
1
onion, finely chopped
2
garlic cloves, crushed
2
sprigs of thyme
1
bay leaf
250 g
arborio risotto rice
700 ml
hot vegetable stock
1 Tbsp.
nutritional yeast
100 ml
oat milk cream substitute
Juice of ½ lemon
20 g
parsley, finely chopped
50 g
vegan spread

Directions

1. Step 1Soak the shiitake in 200ml boiling water and put to one side. Heat half the olive oil in large casserole dish and add the mushrooms. Cook over a high heat for 5-10min until browned all over. Remove to a bowl and put to one side.
2. Step 2Add the remaining olive oil and the onion. Cook over a low heat for 15-20min until soft. Add in the garlic, thyme and bay leaf. Cook for another 2min. Return the mushrooms to the pan. Drain the shiitake, reserving the soaking liquid and stir in the shiitake. Stir in the risotto rice, making sure the grains are coated.
3. Step 3Pour in a splash of the hot vegetable stock and stir until it is completely absorbed. Continue doing this till 700ml of stock has been added. Add the porcini liquid the same way, discarding the last few splashes so the sediment isn’t added to the risotto. If needed add the extra stock to risotto. This should take around 20min.
4. Step 4Stir in the nutritional yeast and oat cream. Allow this to absorb then season to taste with salt, pepper and lemon juice. Turn off the heat and stir in the parsley. Add the butter, put a lid on and allow the risotto to rest for 5min before serving.