Mushroom Risotto - Dairy Free

  • 40 m


A traditional Italian meal, mushroom risotto combines the creamy richness of Arborio rice blends the spicy, savoury tastes of mushrooms. It's perfect to have this as a main course. Your tongue tastes or senses must be delighted by this meal.


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Step 1

Heat the olive oil in a wide saucepan or large skillet over medium heat. Add the sliced mushrooms and sauté them until they release their moisture and turn golden brown, about 8-10 minutes. Half of the sautéed mushrooms should be taken out and reserved for garnish.

Step 2

In the same skillet, add the chopped onion and minced garlic to the remaining mushrooms. Sauté for 2-3 minutes until the onion becomes translucent.

Step 3

Add the Arborio rice to the skillet and cook for 2-3 minutes, stirring constantly until the rice is well-coated with the mushroom mixture.

Step 4

After adding the white wine, mix the rice until most of it has been absorbed.

Step 5

Begin adding the warm vegetable or chicken broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, which should take about 18-20 minutes.

Step 6

Stir in the butter and grated Parmesan cheese, and season with salt and black pepper. Mix until the risotto is creamy and well combined.

Step 7

Serve the Mushroom Risotto in bowls, garnishing each serving with the reserved sautéed mushrooms, fresh parsley, and additional grated Parmesan cheese if desired.

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