This delightful vegan risotto with maple roasted parsnip and sautéed wild mushrooms is incredibly rich and creamy without the use of any dairy product! It’s very comforting, packed with intense savory flavors, easy and quick to make from scratch with only whole ingredients. This delicious Italian classic is perfect for a tasty and nourishing weeknight diner at home, as well as an amazing option for your festive menus.

Easy to make basic vegan risotto

I love risotto! For many years, I’ve thought it was a very complicated and technical dish, that you can only order at the restaurant. I had this image of traditional risotto being cooked for hours in a very large batch. I was very intimidated to make it at home. What if I don’t stir enough? Is it the right moment to add more broth? When can I know if the rice is cooked? Italians are very serious about their cuisine, and I didn’t want to offend them.

Then I’ve slowly realized that maybe it was not so difficult, and maybe YES I can do it too! And I was right, risotto is actually ways easier than you might think. And once you’ve figured out how to make it, it’s really quite easy!

For this first recipe of mushrooms and parsnip creamy risotto, I tried to keep everything as simple as possible. To make this vegan risotto, you don’t need any dairy. All you need is risotto arborio rice, vegan butter, vegetable broth, onion, garlic and a few spices.

Creamy Risotto ingredients

For this creamy vegan risotto, you’ll need:

• Arborio rice – rice is the main ingredient in this risotto, so it’s really important to choose the right variety and the best quality. Arborio rice is one of the three varieties that is recommended for risotto. It’s starchy and creamy, and relatively easy to find at most generic grocery stores.
• Vegan butter – vegan butter or margarine replace the dairy butter traditionally used in risotto. It helps to make the risotto rich and creamy. Choose a good quality vegan butter, preferably without palm oil.
• Vegetable broth – vegetable broth will be adding all along the recipe to cook and bring out the starch in the rice, but also bring flavor. You can either use powdered broth or bouillon cube.
• Dry white wine – white wine brings a very interesting touch of acidity to perfectly counterbalance all the savory flavors.
• Onion & garlic – simply sautéed until slightly brown.
• Spices – here I’ve used a mix of fresh thyme, sage, nutmeg, salt and pepper. You can also use good quality dry herbs or any other spices you love. Risotto is all about spices and flavors.

Tips for making a perfectly creamy vegan risotto

Ingredients substitutions and variations

This creamy vegan risotto is so comforting and satisfying that it makes the ultimate plant-based comfort food. Fall and Winter products, like parsnip and mushrooms, are particularly amazing in this recipe as they bring interesting textures, are full of flavors, and easy to find. However, this risotto is not only reserved to the cold season, and you can absolutely enjoy it year-round! Simply keep the creamy rice basis, then substitute the veggies for your favorite seasonal ingredients.

What kind of mushrooms can I use?

Now in France, we are in the middle of the wild mushrooms season. They are growing everywhere in the forests and very easy to find at the farmers markets. Wild mushrooms like girolles, chanterelles or black trumpets, work particularly well in this risotto. They are characterized by subtle and elegant flavors as well as a tender yet firm texture. They are already so delicious by themselves that they nearly don’t need any seasoning. The best way to prepare them to enhance their beautiful flavors is sautéed in a pan with a little olive oil and minced garlic.

However, if you can’t find wild mushrooms, you can use any other kind of mushrooms. This is totally up to your preference or what you have on hand. You can use sliced white button mushrooms or brown mushrooms that are available and easy to find year-round. Shiitake mushrooms would also be a good addition for their flavor and spongy texture.

What if I can’t find parsnips?

In this recipe, I’ve used parsnips as they are an amazing seasonal ingredient, that is too often forgotten. Parsnips are similar to carrots and can be used in similar ways, but they have a slightly sweeter taste, richer flavors and a smoother texture once cook. In some parts of Europe, roasted parsnip is an essential part of Christmas dinner and festive menus.

If you don’t have parsnips on hand, you can simply replace with carrots or butternut squash and follow exactly the same recipe. These veggies also work perfectly roasted with maple and warm spices.

But for a very different creamy risotto, feel free to omit the roasted root vegetables and replace with other seasonal veggies. Sautéed leeks and green peas is a great combination that pairs very well with mushrooms. Also think about tomato and red pepper for a delicious Summer version!

More flavorful plant-based recipes for your festive diners :

• Full Vegan Christmas Menu
• Cheesy Broccoli Bacon Salad
• Green Hummus, Maple Roasted Veggies & Savory Granola
• Fall Harvest Quinoa Salad with Maple dressing
• The BEST homemade vegan Burger

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Creamy Wild Mushroom and Parsnip Risotto

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• Author: Alice Pagès
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Mains
• Cuisine: Italian
• Diet: Vegan

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Description

This creamy vegan risotto with maple roasted parsnip and sautéed wild mushrooms is perfect for a delightful and comforting casual diner. It’s also an amazing simple and very tasty recipe for your festive meals. 

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Ingredients

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Risotto

• 1 liter vegetable broth
• 1 yellow onion
• 1 garlic clove
• 1 tsp fresh or dry thyme 
• 1 tsp chopped fresh or dry sage
• 2 tbsp olive oil
• 1 tbsp vegan butter
• 300 g risotto arborio rice
• 1/3 cup dry white wine 
• 1/6 tsp ground nutmeg
• Sea salt and black pepper to taste

Maple roasted parsnip

• 500 g parsnip
• 1 tbsp olive oil
• 2 tbsp maple syrup
• 1/4 tsp ground cumin
• Sea salt and black pepper to taste

Sautéed wild mushrooms

• 400 g wild mushrooms
• 1 garlic clove
• 1 tbsp olive oil
• 1/4 bunch fresh parsley
• Sea salt and black pepper to taste

To serve

• Roasted hazelnuts
• Chopped fresh parsley
• Vegan parmesan cheese

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Instructions

Maple roasted parsnip

1. Peel and chop the parsnips in medium dices.
2. Heat the olive oil in a pan. Add the parsnip and sauté for about 15 minutes on medium heat, until evenly golden and just tender, still a little bit firm.
3. Add maple syrup, cumin, salt and pepper, and stir to combine and coat the parsnip. Reduce the heat and gently cook on low for 5 minutes, until beautifully caramelized. Set aside.

Sautéed wild mushrooms

1. Carefully wash the mushrooms, cut and discard the ends, and gently dry them. Peel and chop the garlic. Wash and chop the parsley.
2. Heat olive oil in a pan. Add the whole mushrooms and sauté for 5 minutes to release all their excess water. Then add the garlic and cook for another 2 minutes stirring frequently.
3. Finally add the chopped parsley, season with a pinch of salt and black pepper. Stir to combine and set aside.

Risotto

1. In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low and keep warm during all the process.
2. Add the vegan butter and olive oil to a large saucepan over medium heat. Once melted, add the chopped garlic and onion, thyme and sage. Stir to combine and sauté for 2-3 minutes until very slightly browned. Then add arborio rice, stir to coat and cook for 2 minutes.
3. Pour the dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed. Then add a first ladle of warm vegetable broth, stir and let simmer on medium heat. Once all the liquid is absorbed, add an other ladle of broth. Continue to add broth, stirring almost constantly, until the rice is cooked ‘al dente’, cooked through but still a little firm. This should take about 30 minutes. Once the rice is tender and the risotto creamy, remove from heat and season with nutmeg, salt and pepper. Taste and adjust the seasoning. 
4. Serve the risotto warm with roasted parsnip and sautéed wild mushrooms. Top with roughly chopped roasted hazelnuts, parsley and vegan parmesan cheese.

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Notes

1. Keep leftovers in an airtight container in fridge for up to 4 days.
2. This recipe can be adapted depending on the seasons and products availability. You can replace parsnip with carrot or butternut squash, and wild mushrooms with any other variety of mushrooms (button, shiitakes …)

Recette version française

Risotto crémeux au panais rôti et aux girolles

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• Author: Alice Pagès
• Prep Time: 15 minutes
• Cook Time: 1 heure
• Total Time: 1 heure 15 minutes
• Yield: 4 personnes 1x
• Category: plat principal
• Cuisine: Italienne
• Diet: Vegan

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Description

Ce risotto végétal ultra crémeux au panais rôti et aux champignons poêlés est parfait pour un diner réconfortant et riche en saveurs. Il fera également l’unanimité auprès de vos convives pour les fêtes de fin d’année!

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Ingredients

Scale 1x2x3x

Risotto 

• 1 litre de bouillon de légumes
• 1 oignon jaune
• 1 gousse d’ail
• 1 c. à c. de thym frais ou séché
• 1 c. à c. de sauge fraîche ciselée ou séchée
• 2 c. à s. d’huile d’olive
• 1 c. à s. de margarine végétale
• 300 g de riz arborio spécial risotto
• 80 ml de vin blanc sec
• 1/4 c. à c. de noix de muscade moulue
• Sel, poivre

Panais rôti 

• 500 g de panais
• 1 c. à s. d’huile d’olive
• 2 c. à s. de sirop d’érable
• 1/2 c. à c. de cumin
• Sel, poivre

Poêlée de girolles

• 400 g de girolles
• 1 gousse d’ail
• 1 c. à s. d’huile d’olive
• 6 brins de persil frais
• Sel, poivre

Garniture

• Noisettes torréfiées 
• Persil frais

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Instructions

Panais rôti

1. Eplucher le panais et le découper en cubes de taille moyenne.
2. Faire rôtir les cubes de panais dans une poêle avec l’huile à feu moyen pendant 15 minutes, ou jusqu’à ce qu’ils soient bien dorés et juste tendres.
3. Puis ajouter le sirop d’érable, le cumin, saler et poivrer. Mélanger pour bien enrober les cubes de panais, baisser le feu et laisser cuire doucement pendant 5 minutes jusqu’à ce qu’ils soient légèrement caramélisés. Réserver au chaud.

Poêlée de girolles

1. Laver les girolles, couper la base terreuse et les sécher délicatement. Eplucher et émincer finement l’ail. Laver et ciseler le persil.
2. Faire revenir les girolles entières dans une poêle avec l’huile pendant 5 minutes afin qu’elles dégorgent de leur eau. Puis ajouter l’ail et faire revenir 2 minutes à feu moyen.
3. En fin de cuisson, ajouter le persil ciselé, saler et poivrer. Réserver au chaud.

Risotto

1. Verser le bouillon de légumes dans une grande casserole et porter à ébullition. Puis réduire le feu et maintenir un léger frémissement pendant toute la durée de préparation du risotto.
2. Eplucher et émincer l’ail et l’oignon. Faire fondre la margarine avec l’huile d’olive dans une grande sauteuse. Ajouter l’ail, l’oignon, le thym et la sauge, et faire revenir pendant 3 minutes à feu moyen sans coloration. Puis verser le riz, remuer pour bien l’enrober et faire rissoler 2 minutes jusqu’à ce qu’il devienne translucide.
3. Mouiller avec le vin blanc. Une fois que tout l’alcool s’est évaporé, verser une première louche de bouillon bien chaud et laisser mijoter tout en remuant. Une fois que le bouillon a été complètement absorbé par le riz, ajouter une nouvelle louche, et ainsi de suite jusqu’à épuisement du bouillon et cuisson complète du riz (environ 30 minutes). Quand le riz est bien moelleux et crémeux, ajouter la muscade, saler et poivrer.
4. Déguster le risotto bien chaud accompagné de panais rôti, de poêlée de girolles, de noisettes torréfiées concassées, de persil frais ciselé et d’un tour de moulin à poivre. 

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Notes

1. Le risotto se conserve jusqu’à 4 jours dans un récipient hermétique au réfrigérateur.
2. Cette recette peut être adaptée selon la saison et la disponibilité des ingrédients. N’hésitez pas à remplacer le panais par de la courge ou de la carotte, et les girolles par une autre variété de champignons (trompettes de la mort, champignons bruns, de Paris, shiitakes …)