Mushroom Risotto

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Servings: 4 Difficulty: Intermediate
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Creamy, earthy vegan risotto with tender mushrooms and spring onions.
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This comforting Mushroom Risotto is a perfect example of simple ingredients coming together to create a luxurious dish. Using long-grain rice, fresh mushrooms, and savory vegetable stock, it delivers a rich, creamy texture without any dairy. The addition of spring onions and red pepper adds a fresh crunch and subtle sweetness, balancing the earthy depth of the mushrooms. Ideal for a cozy weeknight dinner or a light yet satisfying main course, this recipe is straightforward to prepare and uses pantry staples. It’s a crowd-pleaser that feels indulgent while remaining wholesome and plant-based. Perfect for pairing with a crisp green salad or crusty bread.

Mushroom Risotto recipe image
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Mushroom Risotto

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 2071.2

Description

This comforting Mushroom Risotto is a perfect example of simple ingredients coming together to create a luxurious dish. Using long-grain rice, fresh mushrooms, and savory vegetable stock, it delivers a rich, creamy texture without any dairy. The addition of spring onions and red pepper adds a fresh crunch and subtle sweetness, balancing the earthy depth of the mushrooms. Ideal for a cozy weeknight dinner or a light yet satisfying main course, this recipe is straightforward to prepare and uses pantry staples. It&# 226;ÂÂs a crowd-pleaser that feels indulgent while remaining wholesome and plant-based. Perfect for pairing with a crisp green salad or crusty bread.

Ingredients

Directions

  1. Heat the oil in a large frying pan over medium heat.
  2. Add the sliced spring onions and cook until soft and translucent.
  3. Stir in the long grain rice and cook for 1-2 minutes until grains are coated with oil.
  4. Pour in 1 1/4 pints of the vegetable stock and bring to a boil.
  5. Stir in the sliced mushrooms, chopped red pepper, and sliced courgettes.
  6. Reduce the heat to low, cover the pan, and simmer for 15 minutes.
  7. Check occasionally and add the remaining stock if the rice absorbs it all before becoming tender.
  8. Season with salt and pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2071.2kcal
% Daily Value *
Total Fat 189.3g292%
Saturated Fat 28.3g142%
Cholesterol 0.0mg0%
Sodium 26.0mg2%
Total Carbohydrate 86.2g29%
Dietary Fiber 7.8g32%
Sugars 15.5g
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mushroom, risotto, vegan, italian, rice, vegetable stock, spring onion, red pepper, creamy, plant-based, dinner, comfort food, simmered, healthy, easy, gluten-free, dairy-free, main course, flavorful, quick meal
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