Low FODMAP Mushroom Risotto Recipe 💚 Vegan

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Chop the spring onion greens and mushrooms, saving some of the smaller, prettier pieces for garnish.

Melt the vegan margarine in a large wok or saucepan before adding the chopped mushrooms. Let them become golden on moderate heat.

Stir through the spring onion greens for a couple of minutes.

Meanwhile, boil 1 litre of water and combine with a stock cube in a saucepan, keeping it on low heat.

Add the rice to the mushrooms, lightly frying the grains in the margarine until they are a little browned in places.

Pour over a glass of vegan white wine and let the rice absorb it.

Ladle over some of the stock and stir through.

Continue adding stock ladle by ladle until the rice is soft and creamy.

Season with salt to taste during cooking for better absorption.

Fry the reserved pretty mushrooms in some margarine.

Serve with a twist of pepper, fresh parsley, and a drizzle of garlic-infused olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens