Mushroom Risotto
Mushroom Risotto is a bowl recipe ready in 35 min. It makes 4 servings, each 520 kcal with 12 g protein. Intermediate level, 9 ingredients.
Recipe by @sammymontgoms, adapted and measured by Cookpath.
- 35 min30 min hands-on
- Intermediatelevel
- 520kcal a serving
- 12 gprotein
What is Mushroom Risotto
Arborio rice simmered slowly in stock and white wine until creamy, with sautéed mushrooms, butter and parmesan.
- Bowls · Vegetarian
- Knife basics
- Sautéing & stir-fry
How to make Mushroom Risotto
Tips from the cook
- Keep the stock warm: cold stock slows the rice down and cooks it unevenly.
- The original uses chicken stock; vegetable stock keeps it vegetarian.
- No wine? Use a little more warm stock and finish with a squeeze of lemon.
- Top with crispy pancetta or chicken for a heartier main, or mix in shiitake or oyster mushrooms.
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Meal prep and storage
Keeps up to 3 days in the fridge. It thickens, so reheat with a splash of stock or water.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Mushroom Risotto substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Butter2 options
- Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
- Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.
Mushrooms3 options
- Zucchini (courgette), salted and drained 1:1 by weight
Soft and watery.
- Caramelised onions 1:1 by weight
Sweeter.
- Extra-firm tofu 1:1 by weight
Breaks down in long cooking.
Still contains soy.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Parmesan2 options
- Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight
Grana Padano contains egg lysozyme.
Still contains dairy.
- Nutritional yeast (fortified flakes) 1:1 by volume, add a pinch of salt
No melt; less sharp.
Vegetable stock2 options
- Celery-free vegetable stock (check label) 1:1 by volume
- Water + salt + pinch of herbs 1:1
Less depth.
White wine1 option
- Stock + 1 tsp lemon juice or mild vinegar per 100 ml 1:1 by volume
Less complexity.
Still contains celery.
