Mushroom Risotto
This easy vegan mushroom risotto gets a rich umami boost and a subtle smoky depth from finely chopped smoked garlic stirred in at the end. Skipping the usual butter and finishing with smoked garlic adds a mellow, savoury smokiness that lifts the creamy risotto and pairs beautifully with the mushrooms.
If you’re searching for a simple one‑pot risotto, a quick weeknight dinner, or a foolproof mushroom risotto recipe, this smoky twist delivers big flavour with minimal effort.
Method
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1
Pour 2 tbsp of Mellow Yellow Rapeseed Oil into a large sauté pan and wait until hot. Add chopped onion and fry for a few minutes to soften. Add the smoked garlic and continue to fry. Add the sliced mushrooms and fry until they have softened and cooked through.
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2
Add the arborio rice and stir well, frying gently for a couple of minutes. Pour in a glass of white wine, reduce the temperature to a medium heat and simmer until the wine has been absorbed.
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3
Pour in vegetable stock, a little bit at a time, stirring well and waiting for most of the stock to have been absorbed before adding more stock. Continue to add stock until the rice is cooked and the sauce is creamy.
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4
Stir in the chopped fresh parsley and season with salt and freshly ground black pepper. Serve with grated parmesan (or a vegan/vegetarian alternative) and enjoy!
Ingredients
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2 tbsp Mellow Yellow cold pressed rapeseed oil
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1 large onion, finely chopped
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2 smoked garlic cloves, finely sliced
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450g mushrooms, sliced
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350g arborio rice
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150ml white wine
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1.2l vegetable stock
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2 tbsp fresh parsley, chopped
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Salt & freshly ground black pepper
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Grated parmesan, to serve (or vegan /vegetarian alternative)
