Vegetarian Risotto
Vegetarian risotto gets its creaminess from the rice itself, which releases starch as you add hot stock a ladle at a time. This version uses golden mushrooms and sweet frozen peas, and finishes with butter and a vegetarian hard cheese stirred in off the heat. It serves four and takes about 40 minutes, most of it spent stirring on and off.
- Total
- 42 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
- Per serving
- 475kcal
Why vegetarian risotto works
Risotto rice has plump grains with a starchy outer layer. When you stir it in hot stock, the starch dissolves and thickens the liquid into a creamy sauce, so you need no cream at all. You do not have to stir constantly, but regular stirring after each ladle keeps the rice moving and helps the starch come out.
The stock cube is the main source of salt here, as the cheese adds more, so taste the finished dish before you add any extra. Parmesan and some other hard cheeses contain animal rennet, so check the label for the word "vegetarian" if you cook for vegetarians.
Method for vegetarian risotto
Tap a time to start a timer.
- Soften the vegetables Keep the stock at a gentle simmer in a separate pan. Heat the oil in the wide pan over a medium heat and cook the onion for until soft but not brown. Add the garlic for , then the mushrooms. Cook for until the liquid has evaporated and they are lightly golden.
- Toast the rice Stir in the rice and cook for , until the edges of the grains turn translucent and every grain is coated in oil.
- Add the stock Add a ladle of hot stock and stir until it has almost all been absorbed. Repeat, keeping the heat at a steady simmer and stirring often. After about , the rice should be tender with a slight bite.
- Add the peas Stir in the frozen peas for the last . If the rice still has a chalky centre when the stock runs out, add a ladle of boiling water.
- Finish off the heat Take the pan off the heat, beat in the butter and cheese, season with pepper and cover for . The risotto should be loose enough to spread slowly across the plate. Add a splash of hot stock if it is stiff.
Swaps and what to serve with it
Mushrooms can be swapped for asparagus, courgette or spinach, which should be stirred in at the end. A squeeze of lemon at the end brightens the dish, and risotto with lemon is built around that idea.
A peppery rocket salad dressed with olive oil and lemon makes a light side. For another vegetarian Italian dinner, try gnocchi with tomato sauce.
Common problems and fixes for Vegetarian Risotto
- The risotto is stodgy and stiff.
- It has cooked a minute too long or the stock has run low. Loosen it with a splash of hot stock or water, and next time take it off the heat while the grains still have a slight bite.
- The rice is hard in the centre.
- The stock was added too quickly or the heat was too high. Keep adding hot water, a ladle at a time, and keep cooking until the grains are tender all the way through.
- The mushrooms are pale and watery.
- The pan was crowded or the heat too low. Cook them until the liquid has gone and they turn golden. Leave out the salt until the end, as it draws out water.
Frequently asked questions about Vegetarian Risotto
Which rice is best for vegetarian risotto?
Arborio is the easiest to find and gives a creamy result. Carnaroli stays slightly firmer and is more forgiving if you overcook it. Do not use long grain rice, as it will not release enough starch.
Why use hot stock?
Cold stock halts the cooking each time you add it and makes the timing unpredictable. Hot stock keeps the rice at a steady simmer.
How do you store and reheat risotto?
Cool within an hour, chill and eat within 1 day. Reheat once, with a splash of water, until steaming hot all the way through.
How do you make it vegan?
Replace the butter with 1 extra tablespoon of olive oil and the cheese with 2 tablespoons of nutritional yeast. Check the stock cube is vegan.
How did you like the recipe?
4.7 / 5 · 14 ratings
