SERIOUSLY CREAMY PORCINI MUSHROOM RISOTTO
Seriously Creamy Porcini Mushroom Risotto - Starchy Italian arborio rice slowly simmers with shallots, garlic, & cremini mushrooms in a simple porcini-infused broth until perfectly al dente & ridiculously creamy. Naturally vegetarian & gluten-free. Easily dairy-free & vegan - see Recipe Notes, below.
Provided by Jess Larson
Categories Pasta Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Pour the wine into the Dutch oven, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook, stirring constantly, until all of the wine evaporates. Reduce heat to low. Ladle the porcini-infused vegetable broth into the risotto 1 cup at a time, stirring frequently until the arborio rice absorbs all of the broth between additions. Start tasting for doneness after 15 minutes. The risotto is done when the arborio rice is creamy & cooked through with a nice bite (i.e. al dente). This step will likely take 20-25 minutes total, & you may not need to use all of the broth.
Nutrition Facts : Calories 443 calories, Sugar 5.3 g, Sodium 1158.7 mg, Fat 14.5 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 63.8 g, Fiber 4.3 g, Protein 10.6 g, Cholesterol 37.7 mg
VEGAN RISOTTO
This vegan risotto with mushrooms is super creamy, decadent, packed with flavor, and so easy to make! It makes a great dinner for the whole family.
Provided by Sina
Categories Entrées Main Course
Number Of Ingredients 16
Steps:
- Soak the dried mushrooms with one cup of hot water. Let it soak for about 5 minutes. Slice the fresh button mushrooms.
- Finely chop the onion.
- Drain the dried mushrooms and keep the liquid you soaked them in for later. Roughly chop them.
- Heat some oil in a large pan and sauté the onion for about 2-3 minutes until it becomes translucent.
- Add the mushrooms (fresh plus soaked) and the garlic and cook for 3 minutes on high heat. Add the rice and cook for another 2 minutes.
- Deglaze with white wine and allow the wine to evaporate. Once the wine has cooked into the rice, add the water you soaked the mushrooms in. Turn down the heat to a simmer and slowly keep adding the vegetable broth, allowing each amount to be absorbed before you add the next. This will take about 15-20 minutes, depending on the rice you use. If needed add more vegetable broth.
- Meanwhile, make the roasted cherry tomatoes. Place the cherry tomatoes in a baking dish and lightly drizzle them with olive oil, salt, and Italian spices.
- Preheat the oven to 350 °F and bake the cherry tomatoes for 10 minutes.
- Stir in the nutritional yeast, the white miso paste, and the almond butter. Season with salt and black pepper.
- Sprinkle with freshly chopped parsley and serve with the roasted tomatoes.
Nutrition Facts : Calories 369 kcal, Carbohydrate 60 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Sodium 655 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
VEGETARIAN PORCINI MUSHROOM RISOTTO
Steps:
- Gather the ingredients.
- In a large pot, combine the butter, garlic, shallots, mushrooms and Arborio rice and heat over medium heat for about 2 minutes, stirring well to avoid scorching the garlic and shallots.
- Reduce the heat to low, and add the white wine. Let the mixture simmer on low for about 2 minutes, stirring just once or twice
- With the lid off, add the vegetable broth and cream, and let simmer on low until liquid is absorbed; approximately 25 minutes, stirring regularly.
- Add the Parmesan or Romano cheese, stirring well to encourage it to melt.
- Once the cheese is melted, season your risotto lightly with sea salt and fresh cracked black pepper to taste.
- Garnish with a bit of fresh chopped parsley, if you'd like, and serve with a bit of extra grated cheese to top it all off for a nice presentation.
- Serve and enjoy!
Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Cholesterol 38 mg, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, Sodium 863 mg, Sugar 3 g, Fat 14 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
TRUE ITALIAN PORCINI MUSHROOM RISOTTO
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h57m
Yield 4
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
- Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
- Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
- Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
- Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
- Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g
VEGAN MUSHROOM RISOTTO
This risotto is chock-full of mushroom flavor in the best possible way! Make sure to use a really good vegetable stock in this as it makes all the difference. Top with vegan cheese, or add in some nutritional yeast for extra flavor, if desired.
Provided by Kim
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
- Add remaining 2 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
- Begin stirring in reserved warm vegetable stock, 1 cup at a time, allowing each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 110.5 g, Fat 14.6 g, Fiber 5.5 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 1009.6 mg, Sugar 8.7 g
FUSION RISOTTO VEGAN
Rainy day, and my second attempt at risotto is a delectable success to my surprise. Little bit of Irish, little bit of the Mediterranean, and a little bit of home makes for a great eat. This recipe is delicious vegan or non-vegan. It's a great base for additions too. Let your imagination run wild and comment back on your additions that you like.
Provided by Bri Weipert
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 10
Number Of Ingredients 16
Steps:
- Heat margarine in a pot over medium heat; cook and stir basil and chives until fragrant, 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat; keep warm.
- Cook and stir onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into chive mixture until onion is tender, about 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant, 1 to 2 minutes. Stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.
- Stir warm vegetable stock, 1 cup at a time, into rice mixture, waiting until the broth is absorbed before adding next cup. Continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 69.5 g, Fat 4.9 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 457.2 mg, Sugar 5.2 g
VEGAN MUSHROOM RISOTTO
Make a filling vegan mushroom risotto, full of rich umami flavours. This easy, family-friendly recipe makes a super-satisfying midweek dinner
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Put the dried mushrooms and stock in a saucepan over a high heat and bring to a boil, then lower the heat and keep warm while you start the risotto.
- Heat 2 tbsp Flora Plant Butter and oil in a wide, shallow pan over a medium heat, and fry the shallot for 6-8 mins or until tender. Stir in the garlic for a minute, then add the chestnut mushrooms. Strain the rehydrated mushrooms from the stock with a slotted spoon and add those too. Fry for 8-10 mins or until tender and golden. Stir in the rice and coat in the vegan butter and oil. Add the wine and simmer for 2 mins to reduce.
- Add the stock a ladleful at a time, stirring regularly until absorbed before adding the next ladle. Keep adding and stirring for 20-25 mins until most of the stock has been absorbed (leave the last bit of stock in the pan as this will hold any grit from the dried mushrooms) and the rice is tender.
- Remove from the heat, stir the remaining 2 tbsp vegan butter and the herbs into the risotto, then rest, covered, for 5 mins before serving.
Nutrition Facts : Calories 470 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.03 milligram of sodium
More about "vegan porcini risotto recipes"
GOURMET VEGAN MUSHROOM RISOTTO RECIPE – VEGANGELA
From vegangela.com
VEGAN MUSHROOM RISOTTO RECIPE | OLIVEMAGAZINE
From olivemagazine.com
PORCINI MUSHROOM RISOTTO - WAITROSE
From waitrose.com
VEGAN CREAMY MUSHROOM RISOTTO - K33 KITCHEN
From k33kitchen.com
PERFECT RISOTTO FUNGHI RECIPE HANDMADE - FOODHOUSEHOME.COM
From foodhousehome.com
VEGAN SPRING RISOTTO WITH MUSHROOMS AND ASPARAGUS
From lavenderandmacarons.com
VEGAN RISOTTO RECIPES — VEGANGELA
From vegangela.com
PORCINI MUSHROOMS RISOTTO (AD) - MINT & ROSEMARY
From mintandrosemary.com
VEGAN MUSHROOM RISOTTO RECIPE | TESCO REAL FOOD
From realfood.tesco.com
VEGAN MUSHROOM RISOTTO – GIADZY
From giadzy.com
VEGAN RISOTTO WITH MUSHROOM AND LEEK RECIPE - BBC FOOD
From bbc.co.uk
LEEK RISOTTO RECIPE WITH PORCINI AND BUTTERNUT SQUASH - THE …
From thetolerantvegan.com
PANE AL PANE VINO AL VINO RISOTTO AI FUNGHI PORCINI
From xxphotoz.com
VEGAN PORCINI RISOTTO - MOSS EN PLACE
From mossenplace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love