The most mouth-wateringly creamy Vegan Mushroom Risotto, cheats version. This recipe is not only 100% grain free, but it saves you half the time and effort of a regular risotto. No more waiting all the time to keep adding stock in batches, all thanks to my not-so-secret ingredient! Honestly guys, this risotto is totally life changing, I think you’re going to love it!
The (not so) Secret Ingredient
This recipe has all the flavour and all the character of a classic comforting mushroom risotto. But what gives this recipe the edge, is not just the fact it’s totally grain free, but it’s sooo much quicker too!
My recipe for creamy vegan mushroom risotto uses lentil or chickpea rice instead of regular risotto rice. My favourite is Mr Organic’s chickpea rice, it’s my go-to.
This makes it lighter on the stomach, so you still get all of the deliciousness but it’s far less heavy. You also don’t need to spend all that time stirring, adding in stock, stirring, adding in stock…. not on my watch guys! You know how I love to put my own Modern Food Stories spin on classic recipes to make them healthier and simple, and this creamy vegan risotto totally delivers.
When I tell you guys this recipe is unbelievably tasty, I mean you’ll be fighting over who gets seconds!
It’s got a nutty, cheesy flavour hit thanks to that nutritional yeast. If you’re not already familiar with nutritional yeast, or ‘nooch’ as it’s called for short, it’s about to become your new foodie secret weapon. These little golden flakes have a delicious nutty parmesan-y flavour, they’re super high in protein and B12, and totally vegan!
Along with some creamy coconut milk, zingy lemon juice, and flavour enhancing garlic & onion, this creamy vegan mushroom risotto is absolutely drool worthy!
And guys, those miso roasted mushrooms? OMG! Total umami flavour bomb. I just can’t get enough of cooking them this way. I hope you enjoy this as much as I did.
Creamy Vegan Mushroom Risotto
- 10 g porcini mushrooms, soaked in 1 cup boiling water for 10 mins then drained
- 250 g wild mushroom mix, sliced (I used oyster and king oyster)
- 1 tbsp toasted sesame oil
- 1 tbsp tamari soy sauce or coconut aminos
- Pinch of pepper
- 4 tbsp extra virgin olive oil
- 1 small red onion, finely diced or 1 leek (60g)
- 2 ribs celery, finely diced
- 2 cloves garlic, minced
- 200 g chickpea or lentil rice
- 1 tbsp sweet white miso
- 1 400g tin coconut milk
- 4 tbsp white wine
- 1 cup stock
- Salt and pepper to taste
- 2 tbsp nutritional yeast
- 2 handfuls of spinach or chopped kale
- Squeeze of lemon juice + 1 tsp zest
- Preheat the oven to 200C / 180 fan. Line a baking tray with greaseproof paper.
- Add porcini mushrooms to 1 cup of boiling water and allow to soak for 10 mins.
- Toss mushrooms in toasted sesame oil, soy sauce and pepper.
- Heat 1 tbsp of oil in a non-stick pan or dutch oven. Add the onion or leek and celery and cook for 4 mins till soft. Add the garlic for 1 min till soft.
- Stir through the uncooked chickpea or lentil rice for 1 min. Add the miso, coconut milk, drained porcini, white wine, stock or reserved porcini mushroom water (it will turn it brown though but will be super tasty), salt and pepper. Bring to the boil then reduce to a simmer and cook for about 5 mins. Add 3/4 of the roasted mushrooms.
- Stir through spinach for 1 - 2 mins till wilted, nutritional yeast, lemon juice and zest. Adjust seasoning to taste and top with rest of mushrooms