This vegan wild mushroom risotto is an easy, healthy weeknight dinner that’s creamy and delicious
It’s the start of another week and I’m bringing you the recipe for this creamy vegan wild mushroom risotto. The days are getting colder and the darker evenings are upon us, which essentially means comfort food season has begun and risotto is just perfect for that.
This is a recipe that I eat on the regular; it’s quick, easy, and simply delicious – you can’t really go wrong with it if I’m honest. And with wild mushrooms in season it seemed like a good time to share it.
I remember foraging for wild mushrooms when I was growing up, and it was always a favourite activity of mine even though I never liked them at the time. What was I thinking?! I remember always being told ‘you don’t know what you’re missing out on’ but now I know and I absolutely love them – especially when they’re smothered in garlic. I haven’t had any lucky finding them across the fields for a number of years now so I bought these at a local market – but maybe next year I’ll book myself in with a field guide, I’ve always fancied the idea of that.
I know I said you can’t go wrong with this recipe but here are a few things I’ve learnt over the years that help to make the best ever risotto
- Toast the onions and the rice but do not let them brown, nobody likes burnt food 😉
- Be sure to use a flavoursome stock, preferably homemade but if not make sure it’s of good quality
- Have patience and add the stock slowly. Don’t be tempted to add all of the stock at once as adding the stock slowly is what gives the risotto its creaminess
This Vegan Wild Mushroom Risotto is:
– Easy to make
– & Perfect for weeknight dinners
- 2 tbsp. vegan butter
- 3 Shallots
- 2 large garlic cloves
- 1 cup. absorbio rice
- 150 ml white wine
- 4 cups good quality vegetable stock
- 250 g wild mushrooms you can also use regular chestnut
- Salt and pepper to taste
- Fresh thyme
Heat 1 tbsp. of butter in a large pan, add in the mushrooms and fry until cooked. Set aside.
In the same pan add the rest of the butter and once melted add in the shallots and garlic, then fry until soft.
Add the rice to the pan and toast for 1-2 minutes, stirring constantly to prevent sticking. Add in the white wine and cook until it has been absorbed.
Begin to add the stock, 1/2 – 1 cup at a time, until the liquid has been absorbed. Continue doing this until all of the stock has been used and the rice is cooked.
Stir in the mushrooms, and then remove from the heat. Season with salt and pepper to taste, and serve with fresh thyme.
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.