Mushroom Risotto

Preparation: 5 mins
Cooking: 25 mins
For 2 servings


    • 1 shallot
    • 1 clove garlic
    • 200 g mushrooms
    • 700 ml vegetable broth
    • 200 g risotto rice
    • 100 ml white wine
    • 1 tsp. thyme
    • Nutmeg
    • 3 tbsp. nutritional yeast
    • 2 tbsp vegan butter
    • Olive oil
    • Salt, pepper


    • Finely dice the shallot and garlic. Cut the mushrooms into rough cubes. Heat the vegetable stock and keep warm.
    • Heat 1 tablespoon of olive oil in a frying pan over medium heat. Sauté the shallot in it for 5 minutes until translucent. Then add the garlic and mushrooms and sauté for another 5 minutes. When done, transfer the contents of the pan to a bowl and set aside.
    • In the same pan, briefly saute the rice with 2 tablespoons of olive oil over low to medium heat. Stir several times while doing so. Then deglaze with white wine and let it reduce completely.
    • Next, deglaze with about 200 ml of vegetable broth. Add thyme and a pinch each of nutmeg, salt and pepper to the pan.
    • Each time before the liquid has completely boiled away, add another 100 - 200 ml of vegetable broth. Stir occasionally. Repeat this step until the vegetable stock is used up.
    • Once the risotto has a creamy, al dente consistency, stir in the roasted mushrooms, nutritional yeast and vegan butter. Season to taste with salt and pepper.

About this recipe

Risotto is an Italian rice dish, which is deliciously prepared with a few simple steps and a little patience. It tastes best with porcini mushrooms or king oyster mushrooms.

You might also like this