It’s risotto time!
I feel like risotto is one of those meals that people are scared to make for some reason. Maybe they’ve heard awful horror stories or something, but I really can’t imagine many things that could go wrong. It’s actually super easy!
All you need is a bit of time, and an equal amount of patience – because risotto requires babysitting. It needs to be stirred, with broth added when it gets dry, and stirred again, and stirred again. But it’s really kind of soothing, all the stirring. And that’s all there is to it. Stirring!
This is a rather simple dish, which allows the flavors to really shine. I used a bunch of fresh thyme and a good amount of mushrooms.
It has a slight cheesy flavor from the nutritional yeast, and a richness that comes from the starchy arborio rice. Delicious vegetable broth (preferably homemade, not that watery stuff) gives it depth of flavor. A bit of salt makes all those flavors pop. It’s wonderful!
Most recipes of this type are made with cheese and plenty of butter, but you’ll be amazed at just how creamy this is without all those extra calories from dairy. This meal is both vegan and gluten-free, and lactose-free to boot, though you’d never know it! It’s warm and soothing, and perfect for serving on a cold winter night.Print
A creamy, dreamy recipe for Mushroom and Herb Risotto! Just sautee, add liquid, and stir! It really is that easy, and so delicious. Plus, it’s vegan and gluten free.
- 1 Tbsp olive oil
- 10 oz sliced mushrooms
- 1/2 cup cooking sherry
- 1 3/4 cup arborio rice
- 7–8 cups vegetable broth
- 1 tbsp fresh thyme
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 2 Tbsp nutritional yeast
- 1/4 tsp salt, or more to taste
- Freshly ground black pepper, to taste
- Place the vegetable broth in a pot on the stove and warm over medium heat. Keep the broth warm during the whole risotto-making process.
- Warm the olive oil in a large skillet over medium heat. Add the mushrooms and cook until they begin to release their liquid. Add the rice and cook, stirring very often, until it starts to get translucent, about 4-5 minutes.
- Add the sherry and cook, stirring often, until mostly evaporated. Reduce heat to medium-low and add the herbs.
- Add the warm broth one cup at a time. Cook, stirring frequently, until it is almost all absorbed. Then add another cup, and continue to cook. I used about 7 1/2 cups of broth.
- When the risotto is just about done, turn the heat to low and stir in the nutritional yeast, along with about 1/4 tsp salt and some pepper. Mix well, then add more salt as needed to really make the flavors pop (but don’t over salt). Serve immediately.
- Category: Comfort Food
- Method: Stovetop
- Cuisine: Italian
Keywords: mushroom risotto, vegan, comfort food, dairy free, gluten free
If you loved this recipe, you may want to check out some of our other risotto varieties, such as:
- Asparagus with Oven-Dried Tomato (vegan)
- Cabbage and Mushroom (vegan)
- Lemon Asparagus (with dairy)
- Carrot (with dairy)
- Asparagus and Lemon (with dairy)
- Pumpkin Kamut (with dairy)
What about you? How do you like to flavor yours? Let us know in the comments below, and please rate the recipe if you’ve tried it!
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 20th, 2014. Last updated: December 31, 2019 at 3:52 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).