Vegan Three-Mushroom Risotto [Gluten-Free, Vegan]

Happy as a Yam
by Happy as a Yam
4 portions
35 min

This Gluten-Free & Vegan Three-Mushroom Risotto has such incredible flavor. Its earthy, creamy and quite cheesy makes for a filling and delicious meal. Even our picky daughter who hates mushrooms said that it was delicious! We were floored! She asked for more! This was my first time tasting morels and I have to say they really gave great flavour throughout the dish.

Last month, I had made a 3-mushroom pizza and so I told myself that I would make more mushroom dishes and since my last attempt at a butternut risotto was such a success, I thought it would be a great idea to make a Vegan Three-Mushroom Risotto. Boy was I right but with those one I decided the three mushrooms would be with morels because I had heard such great things about morels. It just sealed the deal for me. If prepared properly, they have so much flavour.

Gluten-Free & Vegan Three-Mushroom Risotto

Gluten-Free & Vegan Three-Mushroom Risotto Nutritional Facts

Mushroom Risotto Cooking

Vegan Three-Mushroom Risotto [Gluten-Free, Vegan]
Recipe details
  • 4  portions
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients
  • 5 cups vegetable stock
  • 3 cups water
  • 2 tbsp vegan butter
  • ¾ cup onion finely diced
  • 2 garlic cloves minced
  • ½ cup dried morels
  • 1 ½ cups button or cremini mushrooms
  • 1 cup shitake mushrooms
  • 2 cups arborio rice
  • ½ cup chopped parsley
  • 1/2 cup vegan cheese shredded
Instructions
Pour 3 cups boiling water into a bowl with the morel mushrooms and let sit for 30 minutes. Once soaked, strain from water and chop but reserve water.
Heat a large frying pan over a medium-high setting and add your butter, garlic, and onions. Once the onions become translucent about 2-3 minutes. Then, add your mushrooms and stir fry for another 5 minutes. Once ready, set aside.
In the same pan, add the stock from the mushrooms and rice and bring to a low simmer then lower to a medium-low setting. Stir frequently with a wooden spoon.
When the liquid from the morels has evaporated, add 1/2 cup of hot stock to the rice and stir well. The key to making great risotto is to constantly stir. As each 1/2 cup of stock is absorbed, add another until there is no more liquid left and the rice is tender (about 25 minutes).
Add the grated cheese and mushrooms and stir to incorporate. Add the chopped parsley and serve immediately. Unfortunately, this does not keep well in the fridge so make just enough.
Happy as a Yam
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Comments
  • Kim C Kim C on May 20, 2021

    Substitution for dried morels?
    • Happy as a Yam Happy as a Yam on May 20, 2021

      Hi Kim, the morels are really key to the flavour but if it’s impossible to find, I would suggest you add more of the other mushrooms. I hope this helps!

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