Vegan Mushroom Risotto with Zesty Gremolata

Vegan Mushroom Risotto with Zesty Gremolata

Serves: 2–3 | Prep Time: 10 mins | Cook Time: 30 mins

This creamy, earthy risotto is paired with a fresh, garlicky gremolata that cuts through the richness beautifully. Don’t let risotto intimidate you — with a little stirring and good stock, it’s easier than you think.

📝 Ingredients

For the Risotto

• 2 tbsp olive oil

• 2 shallots, finely chopped

• 3 garlic cloves, finely grated to a paste

• 250 g wild or chestnut mushrooms, finely sliced (separate soft & firm if mixed)

• 125 ml dry white wine

• 150 g Arborio risotto rice

• 500–800 ml hot mushroom stock (keep warm in a separate pan)

• 20 g nutritional yeast (or vegan cheese, optional)

• 1 tbsp vegan butter (optional, for richness)

• Salt & black pepper, to taste

For the Gremolata

• 30 g flat-leaf parsley, finely chopped

• 2 garlic cloves, grated or crushed

• Zest and juice of 2 lemons

• 1 tbsp extra virgin olive oil

🧄 Step 1: Make the Gremolata

In a small bowl, combine the chopped parsley, grated garlic, lemon zest and juice, and olive oil. Mix well and set aside — this will add a fresh, tangy finish to your risotto.

🍳 Step 2: Cook the Mushrooms

Heat the olive oil in a large, wide pan over medium heat. Add the chopped shallots and a pinch of salt, and cook gently for 4–5 minutes until softened but not coloured.
Add the grated garlic and cook for another minute.

Add the mushrooms — starting with the firmer ones first — and sauté until golden and slightly reduced. Then add the softer mushrooms. Cook for 5–6 minutes, stirring occasionally.

🥂 Step 3: Deglaze with Wine

Pour in the white wine and let it simmer for 4–5 minutes, until the alcohol smell has evaporated and most of the liquid has reduced.

🍚 Step 4: Add the Rice & Stock

Stir in the Arborio rice and toast for 1–2 minutes until the edges look slightly translucent.
Begin adding the hot mushroom stock a ladle at a time, stirring gently and allowing each addition to be mostly absorbed before adding the next.

Continue until the rice is al dente (tender with a slight bite). This will take about 18–20 minutes. You may not need all the stock, or you might need a little more — taste as you go.

🧈 Step 5: Finish the Risotto

Once the rice is cooked, stir in the nutritional yeast and vegan butter if using. Season with salt and black pepper to taste. The risotto should be creamy and loose — not stiff.

🍋 Step 6: Plate & Garnish

Spoon the risotto into shallow bowls, gently tap the bottom of the plate to help it settle. Top with a generous spoonful of gremolata and finish with a drizzle of extra virgin olive oil.

👨‍🍳 Chef’s Tip

Keep the stock hot throughout the cooking process — adding cold stock will make the rice cook unevenly. Stir often, but not constantly — you want creamy starch without breaking the grains.