Description

A creamy, dairy-free mushroom risotto that requires zero stirring and minimal cleanup. This one-pot meal uses Arborio rice, dried porcini, and plant milk to achieve a rich, restaurant-quality texture without the traditional effort.

Ingredients

Scale

1 ½ cups Arborio rice
4 to 5 cups vegetable broth (low-sodium, kept warm)
½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
1 medium yellow onion, finely diced
3 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 pound cremini or baby bella mushrooms, sliced
1 ounce dried porcini mushrooms, soaked and chopped
½ cup unsweetened plant milk (oat or cashew)
2 tablespoons nutritional yeast
1 tablespoon soy sauce or tamari
1 teaspoon fresh thyme
1 sprig fresh rosemary
Freshly cracked black pepper
Salt to taste

Instructions

Soak dried porcini mushrooms in hot water for 15 minutes. Lift them out, chop them, and set aside. Strain the soaking liquid to remove grit and reserve it.
Wipe fresh cremini mushrooms with a damp paper towel and slice them thickly.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until translucent.
Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
Add Arborio rice to the pot and stir for 2 minutes until the edges become translucent and the rice smells nutty.
Pour in white wine and stir constantly for 1-2 minutes until the alcohol smell cooks off and liquid is almost evaporated.
Add all vegetable broth, chopped porcini mushrooms, strained porcini soaking liquid, thyme, and rosemary sprig. Stir well.
Bring to a boil, then immediately reduce heat to low. Cover with lid and simmer for 25 minutes. Do not lift the lid for the first 15 minutes.
After 15 minutes, stir once to prevent sticking, then cover and finish cooking.
Check rice for tenderness (al dente). If too hard, add splash of hot water and cook 5 more minutes. If too soupy, remove lid and sit for 2 minutes.
Remove from heat and discard rosemary sprig.
Stir in plant milk, nutritional yeast, soy sauce, and most of the fresh mushrooms (reserve some for garnish). Stir vigorously for 1-2 minutes until creamy.
Taste and adjust seasoning with salt, pepper, or nutritional yeast.
Serve immediately, topped with reserved mushrooms, a drizzle of olive oil, and fresh black pepper.

Notes

For best texture, sauté half of the fresh mushrooms separately until browned before starting the risotto, then add them back at the end. Keep the heat low during simmering to ensure even cooking. Risotto reheats best on the stove with added liquid; freezing is not recommended as the rice texture may become grainy.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 2
Sodium: 450
Fat: 9
Saturated Fat: 1
Carbohydrates: 52
Fiber: 3
Protein: 8

Keywords: vegan risotto, one pot dinner, mushroom risotto, gluten free, dairy free, weeknight dinner, easy vegan recipes, creamy risotto