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Creamy & Gourmet Mushroom Risotto (Vegan, No Wine)

Creamy & Gourmet Mushroom Risotto (Vegan, No Wine)

Outrageously creamy and oozy mushroom risotto – a perfect gourmet recipe for your weekend. It has no wine, no parmesan cheese and still you can’t tell the difference. And after having this, I think you would never want to order risotto in the restaurants.

More gourmet recipes for weekends – Chilli Peanut Ramen, Non-Fried Lauki Kofta, Vegan Basil Pesto Pasta.

Story Time

I remember the first time Jatin took me to an Italian restaurant on my birthday and wanted me to try Risotto there. He likes risotto a lot and was very excited for me also to try that. So, we ordered it. It was a big bowl of creamy rice. Honestly, that time my tatsted buds used to just like Indian rice recipes like veg biryani, pulao, etc. So, I did not like that not so spicy, creamy, white colored rice recipe which was by the way full of cheese too. Ahhh…

Then I don’t know how but I developed the taste for risotto. I think because Jatin was persistent about making me try a good risotto. He made it at home which was not his best risotto (according to him) but I liked it. Then I had it once in Prague and oh my…what a delicious risotto wth mushrooms and brocolli in it. That was the best risotto I ever had. And that made me fall in love with it. So, I decided to make the vegan version of it and to my surprise, it is so damn delicious. Now, we always keep a pack of risotto rice at home because we should be prepared for our cravings 🙂

What is Risotto?

Risotto is an Italian rice recipe in which rosotto rice is cooked slowly in some broth till it reaches a creamy and oozy consistency. It also needs some wine and parmesan cheese that gives this recipe a nice and distinct flavor.

Do we need Risotto Rice for this recipe?

Yes. The rice needed for it has to be this special kind of risotto rice. This rice when slowly cooked in the broth gets very creamy in texture but still retains some bite in it. This is something which is difficult to get in other varieties of rice.

How to make vegetable broth for Risotto?

The broth needed for risotto has to be asolutely simple, mild, and with no dominating flavours to it. The vegetables that can be used are – brocolli, cucumber, a little bit of garlic and onion, cabbage, carrot, etc. Do not add any spice like cinnamon or cloves to it because that won’t make a mildly flavored risotto. Avoid adding bell peppers, mushrooms, or any kind of fruit to the broth.

Just make sure that we need a mildly flavored broth or stock. Here is the method to make vegetable broth at home using all the vegetable discards.

vegetable broth
Vegetable Broth or Stock

Is this recipe vegan?

Yes. All the ingredients used in this recipe are vegan and plant-based. I used vegan parmesan cheese, vegan butter and vegetable broth to make this recipe.

Easy Swaps

  1. Vegan Butter: You can use olive oil too.
  2. Mushrooms: Use any mushroom you can find. In fact, you can skip adding veggies to make a basic risotto recipe.

Can we store it?

I would suggest to serve it hot, as soon as it is ready. But if you have leftover, you can refrigerate it for 2 days.

What are the other ways to use broth?

Broth can be used in the following recipes:

  1. Chilli Ramen Bowl
  2. Chilli Peanut Ramen
  3. Red Thai Curry
  4. Green Thai Curry

You can even use broth in Indian curries, cheelas or uttapam, to make pulao, etc. Replace water with vegetable broth.

More recipes – just as good

  1. Brocolli & Zucchini Fritters
  2. Vegan Mushroom Sauce Pasta
  3. Tomato Pesto Pasta

Now grab all the ingredients because you are ready to make this Italian treat at home. It is perfect for lunch, brunch, or dinner. If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa & Jatin

Creamy & Gourmet Mushroom Risotto (Vegan, No Wine)

Delicious. Restaurant-Style. Vegan.

Outrageously creamy, steamy and oozy risotto - a perfect companion for the weekends. It has no wine or parmesan cheese but I have a secret to make it taste almost similar to the classic one. In fact, you can not tell the difference. 

Try it and bring restaurant at home.

2

Servings

10 min

Prep Time

45 min

Cook Time

55 min

Total Time


Ingredients

Steps

Cook Vegetables
  1. Heat 1 Tbsp butter in a saucepan. 
  2. Add sliced mushrooms and let them cook on high flame for around 5 minutes. Keep stirring. It should be cooked enough. 
  3. Once the mushrooms are done, add broccoli and mix well. Cook them for around 2 to 3 minutes until the broccoli is just slightly cooked.
  4. Once done, take them out in a bowl. 
Make Risotto
  1. In the same pan, heat 1 Tbsp of oil again. Then add chopped onions and garlic and saute until translucent. 
  2. Do not brown them.
  3. Add the risotto rice and mix well. Keep stirring for a couple of minutes on high flame until the rice grains turn slightly translucent. 
  4. Do not let the rice brown.
  5. Lower the flame and add your first ladle of broth and a pinch of salt to it. Mix well. Add another ladle once the broth is completely absorbed. 
  6. Cook on low flame so that the rice doesn't cook too quickly from the outside.
  7. Keep adding ladlefuls of stock, stirring continuously, allowing each ladleful to be absorbed before adding the next. Keep doing this till the rice is cooked and creamy. But it has a slight bite also to it. It takes around 20-25 minutes.
  8. If your broth is finished, add water.
  9. Once done, remove from the heat and add the prepared veggies, vegan parmesan cheese, nutritional yeast, black pepper, lemon juice, lemon zest, and chives. Mix well. Close the lid for 5 minutes. Let it infuse all the flavors. 
  10. Lemon Juice and zest give it a distinct flavor which you get with wine in risotto.
  11. Serve right away so that you can enjoy it while it is still creamy and steamy.

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