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Mushroom risotto

We dare to try a real classic of Italian cuisine here. And what can I say: it is simply worth the effort!

You can also make the risotto with just mushrooms. But I think a delicious mushroom aroma comes out particularly well with the dried porcini mushrooms. But of course you can also use various other mushrooms.

Mushroom risotto

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Hauptgericht
Servings 2 Persons


  • 1 onion
  • 1 clove garlic
  • 5 g dried porcini mushrooms
  • 80 ml water (warm)
  • 1 tbsp oil
  • 125 g risotto rice
  • 400 ml vegetable broth
  • 70 ml white wine
  • 250 g mushrooms
  • 1 tbsp plant-based butter (cold)
  • nutritional yeast (optional)
  • salt, pepper
  • parsley


  • Peel onion and garlic and chop finely.
  • Halve the mushrooms and then cut them into slightly thicker slices. Put aside.
  • Put the 80ml warm water (doesn't have to boil) in a small bowl and soak the dried porcini mushrooms in it.
  • Sauté the onion and garlic in a saucepan with oil until translucent.
  • Now add the rice to the pot and roast for 1-2 minutes.
  • Then deglaze with the white wine and let it boil down until it has almost completely evaporated.
  • Now deglaze with some of the warm broth (always about 100-150ml) and let it simmer again. Repeat this until the rice is cooked through. In between, stir in the softening water of the porcini mushrooms and let it boil down.
  • After soaking and draining the porcini mushrooms, finely chop them. These can then be put into the pot aswell.
  • When the rice has cooked for about 15 minutes, the remaining mushrooms can also be added.
  • Just before the rice is really soft, season with salt, pepper and, if you like, yeast flakes.
  • For a little more creaminess, stir in the butter and remove the rice from the stove so that it does not continue to cook. Let set for a few minutes.
  • Arrange on plates and serve sprinkled with parsley. Enjoy!

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