Vegan Mushroom Risotto
A rich, creamy, and earthy Vegan Mushroom Risotto that is both plant-based and halal-friendly. This dish features a medley of cremini, shiitake, and oyster mushrooms with Arborio rice for a gourmet texture and deep umami flavor.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 60 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan, Gluten Free, Halal
Ingredients
1 tbsp Olive oil
1 medium Yellow onion, finely diced
3 cloves Garlic, minced
1 lb Mixed mushrooms (cremini, shiitake, oyster), sliced
1.5 cups Arborio rice
5.5 cups Halal-certified vegetable broth
0.25 cup Nutritional yeast
2 tbsp Fresh parsley, chopped
1 tbsp Fresh thyme, chopped
1 tbsp Lemon juice
to taste Salt
to taste Black pepper
2 tbsp Halal crème fraîche or plant-based cream
Instructions
- Gently heat the halal broth in a saucepan and keep it simmering over low heat throughout the cooking process
- Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the diced yellow onion for 5-7 minutes until translucent
- Add the minced garlic and cook for 1 minute until fragrant
- Add the sliced mixed mushrooms and sauté for 8-10 minutes, stirring occasionally, until they release moisture and brow
- Stir in the Arborio rice and cook for 1-2 minutes until the edges of the grains become translucent
- Pour in 1/2 cup of the warm broth (or lemon juice) and stir until the liquid is fully absorbed
- Begin adding the remaining hot broth one ladleful (about 1/2 cup) at a time, stirring constantly
- Allow each addition of broth to be almost completely absorbed before adding the next ladleful, continuing for 20-25 minutes until the rice is al dente
- Remove the pot from the heat and stir in the nutritional yeast, fresh parsley, thyme, and lemon juice
- Incorporate the optional crème fraîche or plant-based cream for extra richness
- Season with salt and black pepper to taste, let rest for a minute, and serve immediately
Notes
Warm broth is crucial; adding cold broth stops the cooking process and prevents a creamy texture.
Stir constantly but gently to release starch without breaking the rice grains.
The risotto should be 'all'onda'—fluid and wavy, not sitting in a stiff mound.
Store leftovers in an airtight container for 2-3 days and reheat on the stovetop with a splash of broth to restore creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
Find it online: https://fabiloustaste.com/vegan-mushroom-risotto/