How To Make Vegan Mushroom Risotto

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Vegan Mushroom And Leek Risotto


Thick and creamy risotto enriched with four kinds of mushrooms recipe.



  • Chopped leeks (white part only)
  • 4 shallots, chopped
  • 1/3 cup canola oil
  • 2 cups risotto rice
  • 2 tablespoons dried and washed porcini mushrooms
  • 1 packet (100 grams), Fresh Shay-taki mushrooms cut into quarters
  • 2 packages (150 g) fresh Himeji brown or white mushrooms
  • 2 king forest mushroom cut lengthwise and sliced
  • 1/2 cup dry white wine
  • 6 cups water
  • 1 tablespoon salt
  • a little pepper
  • 100 g tofu cream



  • Steam the onion and leek in oil until the onion is Clear. Add porcini mushrooms and continue to sauté for 2-3 minutes.
  • Add rice, salt and pepper and continue to sauté until the rice is heating up.
  • Pour the white wine and cook, stirring until most of the wine has evaporated. Add two cups of water or pivot, bring to a boil, lower heat and simmer open, stirring until the liquid is absorbed into the rice. Add the remaining fluid, two cups at a time, until all the liquid is absorbed. The rice is ready when it is very wet, but with a hard point in the center of the grain.
  • Remove from heat, stir in the cream and serve immediately.

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