Garlicky, lemony and creamy vegan roasted mushroom risotto! Packed with savoury umami flavour it’s the ultimate comforting risotto!
I picked up a whole bag of chestnut mushrooms today and the only thing that called my name was a mushroom risotto. I used to make risotto all the time and I don’t know why it has taken me so long to make it again.
This recipe is full of flavour, with roasted mushrooms and garlic, plenty of lemon, fresh parsley and white wine. Risotto isn’t hard to make, you just need to give it some love and attention, so don’t be put off.
I always roast the vegetables I put into a risotto as I think it brings out the flavour in them much more than just frying them.
For more risotto recipes you may enjoy these:
Roasted butternut squash and sage risotto
Spring greens, leek and pesto risotto
As always if you make this vegan roasted mushroom risotto be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Roasted Mushroom Risotto
Creamy vegan mushroom risotto.
Ingredients
- 300g chesnut mushrooms
- 2 red onions
- 4-6 cloves garlic
- 400g arborio rice
- 150ml white wine
- 1l vegetable stock (1 stock cube)
- 1 lemon
- 1/2 cup loosely packed fresh parsley
- 1/3 cup oatly cream/alternative vegan cream
- Rocket
- Vegan cheese
Instructions
Turn oven on to 180°c. Cut chestnut mushrooms into quarters and place onto a baking tray with a drizzle of vegetable oil, salt, pepper and the garlic cloves (skin on). Place into the oven and start preparing the risotto.
Dice both onions and fry in some oil on medium heat. Once cooked and translucent add the risotto rice. Mix in with the onion making sure all the risotto is coated and let it slightly fry, and then add in the white wine. Let it simmer and once all the risotto has soaked up the wine you can begin to add the vegetable stock.
First, check the mushrooms, they wont take long, about 10-15 minutes. Add them to the risotto along with the garlic (it will be all soft and you can squeeze it out the skin), parsley.
Add the vegetable stock, about a ladle at a time. Continue to stir so that the risotto does not get stuck to the bottom. Repeat this process until all the vegetable stock has gone and/or the risotto has puffed up and is double in size, taste and turn down the heat.
Stir in the cream, juice of one lemon and some extra parsley.
Serve with with some rocket and grated vegan cheese.
Notes
I used Oatly single cream, Waitrose Chenin Blanc wine and Violife mozzarella. Use what you have, and always check the wine you are using is vegan.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 338Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 854mgCarbohydrates: 49gFiber: 3gSugar: 10gProtein: 9g
Em
Monday 6th of December 2021
Would love to make this, but do you have metric measurements for parsley and cream?
Em
Wednesday 8th of December 2021
@Tamsin, that’s perfect, thanks for getting back to me and for all your amazing recipes! Em x
Tamsin
Wednesday 8th of December 2021
Hi Em, 80ml of vegan cream and a handful of parsley, you can add less or more to your liking though :) Thanks, Tamsin xo