I remember reading the mushroom-focused section in Michael Pollan’s The Omnivore’s Dilemma right after college and losing my mind. Until that point in time, I had gone along my happy path thinking that all plants and fungi get energy from the sun. Seems reasonable, taught in school, straightforward. Not once in a million years had I considered that mushrooms contain calories derived from lunar power, not solar power, like their green chlorophyll’ed counterparts. Moon power calories, y’all. Just sit with that idea for a second.
The idea of moon power foods dovetails nicely with my other otherworldly interests including astrology. If this vegan mushroom risotto had a zodiac sign, I’d call it a Taurus – for its sensual, comforting, and earthy nature– or a Libra – for the dynamic balance between the vegetables and grain. When I’m tired of waiting for the stars to align, this vegan mushroom risotto rises in the night sky like my favorite sign in the zodiac.
You tell me though. What sign should this vegan mushroom risotto be? Leave a comment, rate it, and and tag a photo with #plantandvine and your answer on Instagram. I’m so curious!
mushroom risotto and wine
Similar to astrology, pairing wine with vegan mushroom risotto is conducive to personal preference and interpretation. It’s creamy, rich, salty, and not spicy or bitter, which in wine-speak means that it can pair with a wide variety of wines. Mushrooms also have umami (savory) flavors which pair with any of the following:
- White Burgundy – French Chardonnay. These are going to taste a lot cleaner and zippier than your standard big buttery oaked Chardonnays from California. Think crisp apples slices paired with citrus zest.
- Suggested Regions: Bourgogne Blanc (general regional name for Burgundy Chardonnays), Chablis, or Mâconnais
- Pinot Noir – A good red choice that won’t overpower the creaminess of the mushroom risotto and will add its own earthy flavors of mushroom, clove, and tobacco.
- Suggested Regions: Burgundy, France (Red Burgundy is Pinot Noir) or California
- Barbaresco or Barolo – Italian wines made from the Nebbiolo grape, with leather, clay pot, and rose flavors. The mushroom risotto is simple enough to let this proud wine shine (like an aries?!?).
Vegan Mushroom Risotto
Delicious, creamy, easy-to-make, and comforting. This vegan mushroom risotto recipe will fulfill your daily requirement for moon power with its focus on mushrooms.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Mains, Vegan, Pasta
- Method: Boil
- Cuisine: American
- 4 cups vegetable broth
- 3 tablespoons olive oil
- 16 ounces crimini mushrooms (Portabella), cleaned, quartered
- Sea salt and black pepper to taste
- 2 small shallots, finely chopped
- 1 cup arborio rice
- 1/4 cup dry white wine (or sub more vegetable broth)
- 1 tablespoon vegan butter
- 1 cup frozen peas, thawed
- 1/4 cup vegan parmesan cheese, plus more for serving
- Fresh chopped parsley to garnish
- Heat a large saucepan over medium heat. When hot, add 2 tablespoons of olive oil and all mushrooms. Season with salt and pepper. Sauté (stirring frequently) until slightly browned (around 3-4 minutes). Remove mushrooms from pan and set aside in a small dish.
- While mushrooms are cooking, in a small separate saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
- Heat the same large saucepan over medium heat once again. When hot, add remaining 1 tablespoon olive oil and chopped shallots. Sauté for 1-2 minutes until softened.
- Add Arborio rice to pan with shallots, and cook for 1 minute, stirring occasionally to coat in remaining oil.
- Add dry white wine (if you pair with white Burgundy, you can use in recipe). Cook for 2 minutes, or until the liquid is absorbed.
- Slowly add warmed vegetable stock 1/2 cup at a time to Arborio rice, stirring almost constantly. Let the risotto come to a low simmer on medium heat in between 1/2 cups of vegetable broth.
- Continue to add vegetable stock, stirring to incorporate, until the rice is al dente (15-25 minutes depending on size of pan). During the final 2-3 minutes, add in peas so they have time to warm.
- Remove rice from heat and add vegan butter, vegan parmesan cheese, and cooked mushrooms from earlier (reserve some as toppings if desired). Stir until all ingredients are coated.
- Taste and adjust flavor as needed. Vegan butter for richness, vegan parmesan cheese for cheesiness, and salt to bring out all flavors.
- To serve, top with additional vegan parmesan cheese and a sprinkle of parsley as desired.
- Best served fresh but leftovers will hold covered in fridge for 3-4 days.
*Recipe is a guide. Adapt ingredients and measurements as desired. Recipe is inspired by Minimalist Baker’s Mushroom and Leek Risotto.
Keywords: mushroom risotto, vegan mushroom risotto, pea recipe, vegan pasta, mushroom recipe
Abbi Waithe says
I admittedly have high risotto standards and this one knocked it out of the park. Thank you!