This mushroom risotto is a recipe I make often. It’s quick, easy, guaranteed deliciousness. Why I haven’t posted it on the blog yet is beyond me…
And no, you don’t need any cheese to achieve this creamy texture and full flavour!
I usually just make it with vegetable stock cubes but lately have been using my gut-healing vegetable broth which is not only more nutritional but adds a wonderful flavour. I also recommend mushroom stock, if you happen to have some.
For a subtle cheesy flavour, I often add nutritional yeast – you can buy this in health food stores or online but don’t worry if you can’t find it. It’s still delicious without it!
This risotto is:
Creamy Mushroom Risotto (Vegan + GF)
- 1 tbsp olive oil
- 1 shallot or 1/2 white onion, diced
- 3 garlic cloves minced
- 100 g / 1 cup button mushrooms thinly sliced
- 100 g / 1/2 cup risotto rice
- Approx 500ml / 2 cups vegetable stock
- Optional 1/2 tbsp white wine vinegar *
- Optional 4 tbsp nutritional yeast flakes **
- Fresh parsley to serve
- Salt and pepper to taste
Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
Add the mushrooms and cook for a further minute.
Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
Serve and enjoy!
*White wine vinegar adds extra flavour but it still works well without it.
**Nutritional yeast adds a cheesy flavour but again, still works well when left out.