Comforting and creamy, it's hard to believe this vegan mushroom risotto is made without any dairy. Topped with a toasted almond crumb and served alongside a vibrant seasonal salad or steamed asparagus, it makes a crowd-pleasing dinner party main.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
35 mins
Cook Time:
50 mins
Total Time:
1 hr 25 mins
Cal/Serv:
480
Ingredients
2 Tbsp. olive oil
1 large onion, finely chopped
2 carrots, coarsely grated
15 g mixed dried mushrooms, broken into small pieces
1 Tbsp. thyme leaves
300 g carnaroli risotto rice
1 .3 litre hot vegetable stock, we used Marigold Organic Vegan Bouillon Powder
25 g skin-on almonds
250 g shiitake or chestnut mushrooms, roughly torn
1 garlic clove, finely chopped
1 Tbsp. lemon juice
Large handful parsley, roughly chopped
2 Tbsp. almond butter
2 Tbsp. nutritional yeast, optional
Directions
Step 1Heat oil in a large wide pan over low-medium heat, add onion and a pinch of salt and cook for 7-8min until softened. Add carrot and cook, stirring occasionally, for 5min until tender. Meanwhile, soak dried mushrooms in 100ml (3½fl oz) boiling water.
Step 2Stir thyme and risotto rice into the pan to coat. Add mushrooms and their soaking liquid and bubble vigorously until liquid has been absorbed.
Step 3Gradually add hot stock one ladleful at a time, adding each ladleful only when the previous one has been absorbed. Stir well after each addition. Continue until the rice is tender – about 25-30min (adding more or less stock as needed).
Step 4Meanwhile toast almonds in a large frying pan over medium heat, shaking pan often. Transfer to a board and roughly chop; set aside. Add the torn mushrooms to the pan and dry-fry for 3-4min, stirring often, until starting to soften. Meanwhile, mix the garlic, parsley and lemon juice in a bowl with plenty of seasoning. Add the cooked mushrooms and mix.
Step 5When the rice is cooked, stir in almond butter and nutritional yeast (if using). Check seasoning and serve in bowls topped with the mushrooms mixture and toasted almonds.
Per serving:
Calories: 480
Protein: 12g
Total fat: 14g
Saturates: 2g
Carbs: 73g
Total sugars: 6g
Fibre: 6g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
