What can you substitute white wine for in risotto?

If you don't want to use white wine in the risotto, you can substitute it with one tablespoon of lemon juice or apple cider vinegar instead. This will give the risotto a bit of acidity to balance out the richness.

Can basmati rice be used for risotto?

No. Basmati rice is long-grain rice and doesn't contain enough starch in it to turn into a creamy risotto. It's best to use arborio, bald, carnaroli or vialone nano rice for this recipe.

Can you freeze risotto?

I wouldn't recommend it. Freezing risotto will ruin the texture of the risotto and it will become quite mushy once defrosted.

What can I use instead of cream in risotto?

Believe it or not, cream is actually not a traditional ingredient in any risotto. Risotto gets its creaminess from the starches in the rice that cooks down in the broth. That’s why vegan risotto will taste very similar to traditional non-vegan risotto. So no need to replace cream :)

How can I tell when my risotto is done?

The best way to tell if your risotto is done is to taste it. The rice should be cooked al dente-fully cooked but with a slight bite to it. (Rather than it being mushy.) The risotto is also done when you run a wooden spoon through the risotto and it slowly seeps back together. If your risotto doesn’t do this, you’ll want to add some more liquid.

Best Creamy Vegan Mushroom Risotto Recipe

Description

Creamy Vegan Mushroom Risotto is surprisingly easy to make and packed with umami flavour!

Ingredients

Units Scale

2 tbsp olive oil
2 cups cremini mushrooms
1/4 tsp salt
2 tbsp vegan butter
1/2 cup shallots, finely chopped
3 garlic cloves, finely chopped
2 tsp fresh thyme, finely chopped
1 1/2 cups arborio rice
1/4 cup dry white wine (can sub 1 tbsp lemon juice)
4–5 cups vegetable stock, hot*
1/2 cup vegan parmesan (can sub 2 tbsp nutritional yeast)
1 tsp truffle oil (optional)
fresh parsley to top (optional)

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Instructions

Clean any dirt off the mushrooms with a damp towel, then slice the mushrooms.
Heat the olive oil in a large pot on medium-high heat then add the mushrooms letting cook for 5-7 minutes, stirring occasionally until the mushrooms are golden brown.
Once browned, season with 1/4 tsp salt then remove the mushrooms from the pot and set aside.
Heat the butter in the pot on medium heat, then add the shallots and garlic and let cook for 2 minutes.
Add the rice and thyme and stir everything together, let cook for another 1-2 minutes so the rice toasts slightly.
Add the white wine and stir until the wine is evaporated.
Slowly add the broth, a 1/2 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth.
Cook for about 20 minutes or until the rice is al dente, continuing to add broth as needed.
When the rice is al dente (has a slight bite to it), add in the mushrooms, vegan parmesan and truffle oil and mix everything together. If the rice is still too firm for your liking, add another 1/2 cup of broth and mix.
The texture of the risotto is perfect when you can run a wooden spoon through the risotto and it slowly seeps back together. If your risotto is too thick, you can add more broth to thin it out.
Season with additional salt and pepper as needed and serve immediately topped with fresh parsley.

Notes

*Warm up the vegetable broth in a pot on the stove or in the microwave. It doesn’t need to be boiling, just warm.

Nutrition

Serving Size: 1/6th of the recipe
Calories: 312
Sugar: 1g
Sodium: 400mg
Fat: 10.7g
Saturated Fat: 3g
Carbohydrates: 42g
Fiber: 2g
Protein: 9g