What type of mushrooms are best for this risotto?

This recipe specifically calls for 2.2 pounds of Champignon mushrooms, which provide a classic, earthy flavor and good texture to the dish.

How does this risotto achieve a creamy texture without dairy?

The creaminess comes from the starch released by the Arborio rice as it cooks, combined with the addition of nutritional yeast and the gradual stirring of vegetable broth.

Can I make this risotto without alcohol if I don't want to use white wine?

Yes, you can substitute the 1/2 cup, plus 2 tablespoons of dry white wine with an equal amount of vegetable broth for a non-alcoholic version of this risotto.

Why are some mushrooms cooked separately in this recipe?

Cooking half the Champignon mushrooms separately with rosemary ensures they retain a distinct texture and flavor, serving as a flavorful garnish atop the creamy risotto.

How should I store any leftover Champignon Mushroom Risotto?

Leftover risotto can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently, adding a splash of vegetable broth if needed to restore creaminess.

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Champignon Mushroom Risotto
[Vegan, Gluten-Free]

PS By: Peffe Stahl

Author Bio

Vegan since 2013. Popular speaker and upholder of moral standards.

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Creamy vegan Champignon Mushroom Risotto garnished with fresh parsley and topped with pan-fried whole Champignon mushrooms in a white bowl.

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Discover more recipes with these ingredients

Champignon Mushroom Risotto [Vegan, Gluten-Free]

4-6

Dairy Free

If there were two words to best describe this risotto, they would be "creamy" and "decadent." Combined with garlic, onion, and chopped mushrooms, the rice is simmered in white wine before the broth is added, infusing it with subtle notes of whatever variety you use and only adding to its... Read More

Ingredients You Need for Champignon Mushroom Risotto [Vegan, Gluten-Free]

2.2 pounds Champignon mushrooms
2 cups, plus 1 1/2 teaspoons Arborio rice
2 small onions
2 garlic cloves
2 tablespoons oil
1/2 cup, plus 2 tablespoons dry white wine
5 1/4 cups vegetable broth
4-5 tablespoons nutritional yeast
Salt and pepper, to taste
1/2 teaspoon dried rosemary
Parsley, for garnish

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How to Prepare Champignon Mushroom Risotto [Vegan, Gluten-Free]

Clean the mushrooms, coarsely chop half of them and set the rest aside. Mince the onion and garlic.
In a large saucepan, add oil, onions, garlic, and the chopped mushrooms. Sauté for about 2 minutes. Add the rice and stir to coat it in oil. Using the wine, deglaze the pan and bring to a boil. Add a good amount of broth and stir. Repeat this process for as long as the rice cooks (depends on the rice you use).
Add nutritional yeast and season with salt and pepper to taste. You can add vegan butter if you like.
In a separate pan, cook the whole mushrooms. Add oil to a pan and fry for about 5 minutes with salt, pepper, and rosemary.
Divide the risotto into dishes, top with whole mushrooms, and garnish with parsley.