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This healthy version of your favorite risotto uses Chickpea rice, vegan butter, and flavorful hearty and meaty combination of Lions Mane and King Trumpet Mushrooms. You can use cremini mushrooms, paired with perfectly cooked rice in creamy sauce, minimal effort, delicious flavor, this recipe is perfect for your dinner rotation or meal prep. Can be a side dish or a main course, this delicious dish is a must try!
What is risotto
Risotto is a classical Italian dish where in a starchy Arborio (short grain rice) is cooked slowly by consistently stirring and gradually adding stock and then made velvety and cheese by incorporating cheese and butter. Mushrooms are traditionally used too. Dried porcini stock is used for that deep complex umami that pairs really well with the creaminess of the rice’s texture and all the cheese that is being incorporated.
How do we veganize?
This version uses vegan butter, vegan cheese and we make it even healthier by using Banza Chickpea rice. It has less carbs and more protein plus it comes with a flavor packet that boosts flavor even more. We pair it with Lion’s mane and King trumpet mushrooms which are high in nutrients and also has great flavor. This pairing will surely delight and nourish! Feel free to give it s try! Here are some photos on how I did it. You can develop your own method as well. There will be a video below and a recipe card as well but they are just guides. The important thing is to get in the kitchen and get cooking.
What you need
- 16 oz mushrooms Lion’s Mane & Trumpet
- 16 Oz chickpea rice banza is a good brand
- 3 Tbsp miso
- 3 Tbsp vinegar
- 4 Tbsp olive oil
- 2 Tbsp seasoning feel free to use what you have on hand
- 4 Tbsp vegan butter
- 8 Oz vegan cheese
- 5 Tbsp vinegar
- 4 Tbsp maple
Steps
- Make risotto by cooking the pack of banza n a large skillet with water, stirring constantly, adding water as needed like you would a traditional risotto. Mount with butter and add vegan cheese to make it even velvety.
- Prep and cook your mushrooms by slicing it in smaller pieces. I scored them, for the flavor to penetrate the insides. In a hot pan sauté them with no oil first. After you see some browning happen add the fat which is our vegan butter and olive oil. Give it a good sauté then deglaze with your mixture of miso, maple and vinegar.
- Top your risotto with glazed mushrooms and voila. You just made a dish that will truly delight and nourish.
Variations
- Add vegetables: Feel free to add other vegetables like peas, spinach, or roasted bell peppers to the risotto for added color and nutrition.
- Experiment with fresh herbs and spices: Enhance the flavor profile by adding herbs like chopped parsley thyme or rosemary, or spices like paprika or turmeric. Add extra vegan parmesan cheese. Onion powder, garlic powder, black pepper, balsamic vinegar, nutritional yeast, a tablespoon butter (vegan) can level up your dish.
Substitutions
If you don't have BANZA rice, you can use regular Arborio rice or any other short-grain rice suitable for risotto.
- Lions mane : If you can't find small hood mushrooms, you can use other mushroom varieties like cremini or button mushrooms.
FAQs
Q: Can I make this ahead of time?
A: While risotto is best enjoyed fresh, you can prepare the rice and mushrooms in advance and assemble the dish just before serving. Reheat gently on the stovetop, adding a splash of vegetable broth or plant-based milk to restore the creamy consistency.
Q: Can I freeze the leftovers?
A: Risotto tends to lose its creamy texture when frozen and reheated. It is best to enjoy it fresh or store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Storage
Store any leftover Myshroom Cheesy Risotto in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, adding a splash of vegetable broth or plant-based milk to restore the creamy consistency.
Enjoy this vegan Mushroom Cheesy Risotto, packed with the rich flavors of mushrooms and the creaminess of BANZA rice!
Heartwarming dish made vegan using chickpea rice, topped with deglazed Lions Mane and King Trumpet mushrooms. The chickpea rice is mounted with vegan butter and made more rich by vegan cheese.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Fusion, Japanese
- 16 oz mushrooms Lion’s Mane & Trumpet
- 16 Oz chickpea rice banza is a good brand
- 3 tablespoon miso
- 3 tablespoon vinegar
- 4 tablespoon olive oil
- 2 tablespoon seasoning feel free to use what you have on hand
- 4 tablespoon vegan butter
- 8 Oz vegan cheese
- 5 tablespoon vinegar
- 4 tablespoon maple
Make risotto by cooking the pack of banza n a pan with water, stirring constantly, adding water as needed like you would a traditional risotto. Mount with butter and add vegan cheese to make it even velvety.
Prep and cook your mushrooms by slicing it in smaller pieces. I scored them, for the flavor to penetrate the insides. In a hot pan sauté them with no oil first. After you see some browning happen add the fat which is our vegan butter and olive oil. Give it a good sauté then deglaze with your mixture of miso, maple and vinegar.
Top your risotto with glazed mushrooms and voila. You just made a dish that will truly delight and nourish.
Get creative and feel free to substitute whatever veggies you may have and what type of rice you have. The key techniques here is glazing and cooking the rice risotto method. Have fun and stay mindful in the kitchen! ❤️
Keyword deglazed, King Trumpet Mushrooms, miso, risotto, vegan
