This mushroom risotto is creamy, easy to make, and super delicious! It’s a simple recipe to prepare for a weeknight dinner, and it comes together in just 30 minutes. If you like extra creamy rice dishes, this recipe is for you! This risotto is one of those healthy dishes, and you only need one pot to cook it!
Why you will love this recipe
This mushroom risotto recipe is:
- Gluten-free
- Healthy
- Easy to make
- Creamy
Plus one of the most delicious comfort foods!
How to make this recipe
Start by preparing all the vegetables. Mince the garlic, chop the onion and slice the mushrooms. If you’re using different types of mushrooms, you can cut in various shapes or leave the smaller ones whole to give more texture to the dish.
Heat a cooking pot over medium heat and drizzle the olive oil. When hot, saute the garlic and the onion for 3 minutes or until softened. Next, add the mushrooms and saute for 2 minutes.
Then add the white wine and continuously stir for 1 minute or until the alcohol has evaporated. Add the arborio rice and combine it with the other ingredients.
Next, reduce the heat and pour a small portion of warmed vegetable stock into the pot. Keep stirring. Add a small part of vegetable stock at a time until evaporated after each addition. Repeat this process until the rice is cooked and the risotto achieves a creamy consistency. Don’t forget to keep stirring during this step. Five minutes before adding the last amount of broth, add the spinach leaves and combine with the risotto.
Finally, add the parmesan cheese or nutritional yeast, salt, and pepper to taste and combine everything. Serve garnished with vegan parmesan or grated parmesan cheese.
Tips for making this recipe
- Don’t rinse the arborio rice before cooking: When you rinse the rice before cooking, you remove the starch attached to it. Starch is the essential element to make risotto dishes super thick and creamy. So, make sure you don’t do it.
- Cut the mushrooms in different shapes to add texture to the dish: Using different mushrooms and cutting them in different shapes will add more texture when it’s time to plate the dish.
- Use warm vegetable stock: Adding cold stock to the warm pot will cool the risotto down and mess up with the cooking process. Boil the vegetable stock right before using it, so everything cooks evenly.
- Add little broth at a time: If you add too much vegetable stock all at once, the rice will boil. Slowly add the broth to create a thick and creamy mushroom risotto.
FAQ
Which is the best rice for risotto?
The best type of rice to use for risotto recipes is Arborio rice.
Arborio rice is a quality Italian short-grain rice with a high starch content and absorbs less liquid, resulting in creamier risotto dishes.
Do you need to wash risotto rice?
No, it would be best if you don’t rinse risotto rice before cooking. Usually, we only rinse rice when we want to achieve fluffy individual grains for stir-fry dishes, for example, and to get that result, it is essential to remove the starch by rinsing the rice with water. The starch makes risottos creamy and thick, so that is the crucial element to get the perfect risotto!
What can I substitute for cheese in risotto?
Cheese is one of the star ingredients of a risotto dish! So, how can we make a vegan risotto dish and keep the cheesy flavor simultaneously?
As you may already know, the most used ingredient to replace the cheesy flavor in vegan dishes is nutritional yeast.
You can find nutritional yeast in all most every natural food store, and you can add it for extra protein, vitamins, minerals, and cheesy flavor.
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Mushroom Risotto
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
This mushroom risotto recipe is an excellent example of healthy comfort food! It’s super creamy, delicious, easy to make, and a great weeknight dinner idea. There is a vegan option too!
Ingredients
- 3 tbsp olive oil
- 1 onion, chopped (120 g)
- 4 garlic cloves, minced
- 5 cups mushrooms, sliced or with different shapes (260 g)
- 1/8 cup white wine (30 ml)
- 1 and 1/3 cups arborio rice (300 g)
- 5 cups vegetable broth (1.2 l)
- 5 cups baby spinach (100 g)
- 1/3 cup nutritional yeast or parmesan cheese (15 g)
- 1/2 tsp salt
- pepper to taste
- grated vegan parmesan or parmesan cheese to garnish (optional)
Instructions
- Heat a cooking pot over medium heat and drizzle the olive oil. When hot, saute the garlic and the onion for 2 minutes or until softened.
- Add the mushrooms and saute for 2 minutes.
- Next, add the wine and keep stirring for 1 minute or until the alcohol has evaporated.
- Add the arborio rice and mix with the other ingredients in the pot.
- Next, reduce the heat and pour a small portion of warmed vegetable stock into the pot. Keep stirring. Add a small part of vegetable stock at a time until evaporated after each addition. Repeat this process until the rice is cooked and the risotto achieves a creamy consistency. Don’t forget to keep stirring during this step.
- Add the spinach leaves 5 minutes before adding the last amount of broth and combine with the risotto.
- Finally, add the parmesan cheese or nutritional yeast, salt, and pepper to taste and combine everything. Serve garnished with vegan parmesan or grated parmesan cheese.
Notes
Don’t rinse the arborio rice before cooking! The starch is essential to make risotto dishes super thick and creamy, so make sure you don’t do it.
Using different types of mushrooms and cutting them into different shapes will add more texture to the dish.
Boil the vegetable stock right before using it, so everything cooks evenly.
If you add too much vegetable stock all at once, the rice will boil. Slowly add the broth to create a thick and creamy risotto.
White wine adds an extra flavor to this dish, and we suggest that you use it, but if you don’t have it on hand, you can replace it with more vegetable broth.
Keywords: mushroom risotto, vegetarian mushroom risotto
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