Comforting and creamy, it's hard to believe this vegan mushroom risotto is made without any dairy. Topped with a toasted almond crumb and served alongside a vibrant seasonal salad or steamed asparagus, it makes a crowd-pleasing dinner party main.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
35 mins
Cook Time:
50 mins
Total Time:
1 hr 25 mins
Cal/Serv:
480
Ingredients
2Tbsp.
olive oil
1
large onion, finely chopped
2
carrots, coarsely grated
15g
mixed dried mushrooms, broken into small pieces
1Tbsp.
thyme leaves
300g
carnaroli risotto rice
1
.3 litre hot vegetable stock, we used Marigold Organic Vegan Bouillon Powder
25g
skin-on almonds
250g
shiitake or chestnut mushrooms, roughly torn
1
garlic clove, finely chopped
1Tbsp.
lemon juice
Large handful parsley, roughly chopped
2Tbsp.
almond butter
2Tbsp.
nutritional yeast, optional
Directions
Step 1Heat oil in a large wide pan over low-medium heat, add onion and a pinch of salt and cook for 7-8min until softened. Add carrot and cook, stirring occasionally, for 5min until tender. Meanwhile, soak dried mushrooms in 100ml (3½fl oz) boiling water.
Step 2Stir thyme and risotto rice into the pan to coat. Add mushrooms and their soaking liquid and bubble vigorously until liquid has been absorbed.
Step 3Gradually add hot stock one ladleful at a time, adding each ladleful only when the previous one has been absorbed. Stir well after each addition. Continue until the rice is tender – about 25-30min (adding more or less stock as needed).
Step 4Meanwhile toast almonds in a large frying pan over medium heat, shaking pan often. Transfer to a board and roughly chop; set aside. Add the torn mushrooms to the pan and dry-fry for 3-4min, stirring often, until starting to soften. Meanwhile, mix the garlic, parsley and lemon juice in a bowl with plenty of seasoning. Add the cooked mushrooms and mix.
Step 5When the rice is cooked, stir in almond butter and nutritional yeast (if using). Check seasoning and serve in bowls topped with the mushrooms mixture and toasted almonds.
Per serving:
Calories: 480
Protein: 12g
Total fat: 14g
Saturates: 2g
Carbs: 73g
Total sugars: 6g
Fibre: 6g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
