Risotto is one of those fantastic meals you can always turn to, as it is easy to make, nutritious and very open for experimentations. This creamy mixed mushroom vegan risotto is a great lunch or dinner, packed with nutrients and memorable aromas.
Traditionally, risotto is made with special Arborio rice, which you’re supposed to cook in broth with wine, butter and Parmesan. This recipe, however, is different as we will be using whole grain rice and cook it separately, only to add it to the mushroom mixture by the end of the preparation. Instead of broth, the main aroma carriers will be a mixture of most aromatic herbs – marjoram, basil, oregano, estragon – sun-dried tomatoes, garlic & spring onions slowly simmered with butter and white wine.
Hey mushroom lover!
Don’t miss the recipe for vegan mixed mushroom goulash with red wine
As the headline states, this is a vegan mushroom risotto but can be easily made vegetarian, too. Each way, the creaminess is guaranteed!
When it comes main ingredients, my choice were fresh champignons (the most common mushrooms around), oyster mushrooms and dried porcini. Feel free to experiment with different kinds, fresh or dried, just make sure the dried ones don’t burn or stick to the pan (it has happened to me). The white wine is optional and I’ve added it just as a hommage to the traditional risotto recipe. If you’re avoiding alcohol or don’t have any wine, leave it out.
Try to stick to the suggested herb mixture; combined with garlic and butter, they make for a spectacular combination with complements the mushrooms and spinach perfectly. Estragon and chives are among my favourites since they bring a truly different note to the dish, and together with basil, oregano, marjoram, even dill, will be a much more interesting twist to the risotto than a broth would have been.
Bonus tip: instead of rice, try making this dish with buckwheat. It is quicker to make, very filling and nutritious and gluten-free. If you decide to do so, cook it as you would the rice in the classic risotto recipe: from the beginning.
Now, let’s cook!
Creamy vegan mushroom & spinach risotto
Course: Main delightsDifficulty: Easy4
servings15
minutes40
minutesNutritious and delightful creamy risotto with abundance of flavors thanks to the herbs, drid tomatoes and mixed mushrooms. A must try!
Ingredients
200-250 g white mushrooms (champignons)
A handful of dried porcini
300 g oyster mushrooms
3 spring onions
2-3 cloves garlic
A handful of dried tomatoes
2 cups wholegrain rice
A handful of fresh spinach
200 ml vegan cooking cream (or regular)
Mixed herbs dry or fresh: basil, oregano, marjoram, parsley, estragon, chives
Vegan or regular butter for cooking
3-4 tablespoons of nutritional yeast or a strong, old cheese such as Parmesan
Salt and freshly ground pepper
1 glass of white wine, optional
Directions
- Soak the wholegrain rice so it is easier and faster for cooking. After at least 30 mins, rinse, drain and set for cooking in a regular pot.
- In the meantime, heat a piece of butter in a large cooking pan. Add the spring onions, garlic and finely chopped champignons. Sautee for a few mins.
- Now add the rest of the mushrooms and dried tomatoes. Pour a glass of water, stir well and let it cook until the water evaporates. Keep adding a bit of water until you see the dried porcini are softening.
- If you’re using white wine, add it now, stir well and let the mushrooms cook until the wine evaporates, too.
- Stir in the cooking cream, add salt and pepper and reduce the heat. In the meantime, check the rice. When it’s almost fully cooked, drain it and transfer to the mushroom mix.
- Add the spinach, salt an pepper, herbs and a few tablespoons of water if needed. Mix well and cook on medium to low heat, until the rice is completely soft. Add 2 tablespoons of yeast or cheese, stir again and serve with the rest of cheese or yeast sprinkled on top.