Mushroom Risotto is my ultimate vegan comfort dish. It’s rich, hearty, warm and 100% delicious. This is one of my go to dishes because it’s easy and I always have the ingredients for it in my pantry. And this only needs one pan, so clean up and preparation is easy.
This recipe makes 3 servings. If you need to adjust the rice for serving sizes do note the ratio is 1 part rice to 2 parts liquid.
- 1 cup of Arborio Rice
- juice from a lemon, to taste.
- 2 cups of sliced mushrooms. (I like to use Baby Bella, Crimini, shitake and porcini mushrooms) You can typically find a gourmet blend in the market, which is what I use. But! You may use whatever you like.
- 1 cup of vegetable stock
- 1 cup of water
- 1/3 of a vidalia onion
- 1 tsp of olive oil
- 2-3 tbsp of garlic spread
- salt and pepper to taste
Cooking the Mushroom Risotto
Over medium heat, add the oil to a medium sized pan. Saute the mushrooms until tender. Add the onion and saute until tender/translucent.
Add the rice and saute for 1 min moving continuously.
Combine this with the vegetable stock. Stir every once and awhile so the rice doesn’t stick to the bottom. Allow this to cook so the rice fully absorbs the stock.
Once the stock is absorbed, add the water in. You can substitute this with more stock if you would prefer. After all the liquid is absorbed stir in the garlic spread. You can add more or less depending on your taste. Cooking should be fun. Get creative.
Stir the mushroom risotto until the mixture is all the same creamy consistency. Once the garlic spread is fully incorporated, add the lemon juice. Stir this in well. Add enough to you tastes and preferences. Finally season with salt and pepper. It’s ready to serve.
Mushroom Risotto is perfect as a side dish, appetizer or a main dish.