Vegan mushroom risotto

Vegan mushroom risotto

Total: 35 Min. | Active: 35 Min.
vegan, lactose-free
Nutritional value / people: 274 kcal
, Fat: 7 g
, Carbohydrate: 43 g
, Protein: 8 g

This risotto has a delicious mushroom flavour. It contains two different types of dried and fresh mushroom. What's more, the full flavour of the dried mushrooms is released as the mushroom water is used as stock, adding extra mushroom flavour to the risotto.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Dried mushrooms

20 g dried porcini mushrooms
5 dl water, hot


1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
200 g risotto rice (e.g. Arborio)
½ dl white wine
5 dl vegetable bouillon, hot

Fresh mushrooms

1 tbsp olive oil
250 g mixed mushrooms, sliced
¼ tsp salt
a little pepper
2 tbsp parsley, finely chopped
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How it's done

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Dried mushrooms

Soften the mushrooms in the hot water for approx. 15 mins. Remove the mushrooms, chop into pieces and set aside. Pour the mushroom water through coffee filter paper, retain, set aside.


Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Add the mushrooms. Stirring frequently, add the bouillon and reserved mushroom water a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.

Fresh mushrooms

Heat the oil in a frying pan. Stir fry the mushrooms for approx. 5 mins., season. Mix the fried and reserved mushrooms into the risotto, garnish with parsley.

Good to know
Tip: Instead of dried porcini mushrooms, use dried morels, wood ear or shiitake mushrooms.


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