This deliciously creamy mushroom risotto without wine is intensely flavoured from dried porcini mushrooms. Easy to make but with wow-factor!
🍴Why you will love this recipe
A rich and creamy mushroom risotto is such a treat for an easy weeknight dinner, and this version without wine is packed with flavour and intensely mushroomy.
The prominent flavours of porcini mushrooms with all their juices, garlic, chestnut mushrooms and fresh parsley are simple but a delicious combination.
The trick to a fabulously creamy and delicious risotto, (aside from stirring pretty much continuously as it cooks), is to vigorously beat through a knob of butter and generous grating of parmesan just before serving, or in this case I've vegan-ised it with a knob of dairy-free butter and, if you can find some, vegan parmesan.
📝 What you need
Dried mushrooms Using dried mushrooms (like porcini or dried mixed mushrooms) gives an intensely mushroomy, savoury flavour to your risotto. If you can, don't leave these out as they are absolutely the star of the show.
Fresh mushrooms I usually choose chestnut mushrooms as they keep their texture and bite when cooked. For a special occasion look for wild or mixed mushrooms for a variety of textures and flavours.
Shallots are a lovely savoury base for the risotto, but by all means use just one small-ish onion instead.
Risotto rice is a short-grain rice that becomes deliciously creamy as it cooks - don't substitute this for any other type of rice or the results will be very different. Look for either arborio or carnaroli rice, (though these are often just labelled 'risotto rice' in supermarkets).
👩🏽🍳 How to make your mushroom risotto (without wine)
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Soak the porcini mushrooms in boiling water for 5-10 minutes. Peel and chop the shallots.
Thickly slice the mushrooms and fry gently with the shallots and garlic. Stir through the risotto rice.
Roughly chop the porcini mushrooms then add to the pan. Add the porcini soaking liquid and simmer.
Add the vegetable stock gradually, stirring frequently. Cook for 15 minutes or until the rice is just cooked through. Stir through the dairy-free butter and vegan cheese (if using), and chopped parsley. Serve immediately.
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🔪 Top Tips & FAQs
The more stirring you do during cooking, the creamier your risotto will be. At the end of cooking you can use a whisk to very vigorously beat the mushroom risotto which gives an especially creamy result.
You may need a little more than 600ml stock for the rice to cook through, it will be different every time you make it. If you run out, just add boiling water instead.
Try to serve your mushroom risotto as soon as you can after cooking, for the very best texture and intense mushroom flavour.
Frequently Asked Questions
You can, but the texture of the rice becomes quite grainy and the lovely creaminess of the risotto won't be the same. If you can, always serve it straight after cooking.
As long as it is transferred to an airtight container and kept in the fridge, you can keep the risotto for 24 hours but it must be reheated to piping hot before serving. You will need to add a splash more water to loosen the texture, and the rice won't have quite the same 'bite' after a day in the fridge. If in doubt, consult the Food Standards Agency's advice on rice.
Risotto is filling, so a crisp green salad or some steamed green vegetables make an ideal side dish. Or for a special occasion you could serve some vegan garlic bread or homemade garlic dough balls for a tasty treat!
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
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📖 Recipe
Creamy Mushroom Risotto without wine
Ingredients
- 15 g dried mushrooms porcini or mixed
- 2 tablespoon rapeseed or sunflower oil
- 2 shallots or 1 small onion
- 1 teaspoon ready-chopped garlic / garlic purée
- 250 g mushrooms chestnut or mixed / wild mushrooms
- 200 g risotto rice arborio or carnaroli
- 600 ml vegetable stock
- knob dairy-free margarine
- vegan parmesan-style cheese optional
- handful fresh parsley
Instructions
- Place the dried mushrooms in a mug or small jug and cover with boiling water. Leave to soak for 5-10 minutes.
- Meanwhile, heat the oil in a large, deep frying pan or casserole. Peel and finely chop the shallots and add to the pan, along with the garlic. Cook for 3 minutes over a medium heat until starting to soften.
- Thickly slice the mushrooms and add to the pan, season well with salt and black pepper and cook for 4-5 minutes.
- Add the rice to the pan and stir well. Take the mug/jug of soaking dried mushrooms, and strain the liquid into the pan through a sieve. Tip the drained mushrooms onto a chopping board, chop finely and add to the pan.
- Add the vegetable stock gradually, stirring frequently, over the course of about 15 minutes or until the rice is just cooked through. Taste and add more salt and black pepper if required.
- Just before serving, stir through the knob of dairy-free margarine, vegan parmesan (if using), and finely chopped parsley.
Video
Notes
Nutrition
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Tayler Ross says
My family absolutely LOVES this risotto! We make it often and it's a dinner favorite in our house!
Claudia Lamascolo says
This was delicious and on my rotation its perfect with any meal I serve!
Aimee Mars says
I've always thought mushroom risotto was the ultimate comfort food and that it was complicated to make until I found your recipe. It's so simple and so full of flavor. I love it!
Dana says
This is such a deliciously savory risotto. I just couldn't stop eating it. One of those things you eat even once you're past full, haha. Can't help it!
Jamie says
The dried porcini mushrooms add so much flavor to this risotto! I'll be using this ingredient more in my cooking! Thanks for the tip!
Sandra Davies says
I agree with some of those other comments. This was so easy to make and I loved it. It took longer to cook but I feel that was because I had the heat on lower than I should. I substituted porcini mushroom for porcini paste and mixed that in at the end. Although not needed I suspect a sprinkling of 'This isn't bacon' lardons would have topped this off nicely along with 'chicken' substitute and some spinach at the end. Lovely though as it is.
Kate Ford says
Great tip on the porcini paste, and glad you enjoyed the recipe! Kate x
Dannii says
How delicious! I have literally just made this and it was delicious. One of my favourite comfort foods and the addition of sherry was lovely.
*I managed to leave the comment on the right recipe this time haha*
Amy says
My husband said this was the best mushroom risotto he had ever tasted. I agree it was very nice and did not feel the lack of cheese with the vegan parmesan 🙂 thank you
Kate Ford says
That's great to hear, thanks for the feedback.
Lois Geisler says
Is there a conversion for the grams into cups? Help please. Want to make the fr thanksgiving.
Choclette says
Ooh Kate, you've just made me realise I haven't had mushroom risotto since last year and I now feel like I'm desperate for a bowl. It's strange how I adore homemade mushroom risotto, but really don't want to eat it out. Luckily, things seem to be getting better in that department - touches wood (a lot)!
Julie @ Running in a Skirt says
Our house loves risotto and mushrooms, so this looks amazing! I bet the sherry in here is pure perfection.
thevegspace says
Good to hear Julie - ours too!!
Rebecca @ Strength and Sunshine says
I don't think I've made risotto in over a year!
Abigail Jones says
this risotto looks so full of flavour!
Abigail Alice x
thevegspace says
Thanks Abigail! Yes I can't get enough of dried porcini & fresh wild mushrooms at this time of year x