Mushroom Risotto

June 12, 2020

Mushroom Risotto

Oh Autumn, the change in pace (hello darker mornings and sleep-in’s), the change in wardrobe (getting there), snuggly blankets at night and those warming, nourishing foods. We love a good change of season!


Warming vegetarian food is just as good (if not better) than the cold stuff. We use lots of spices, flavors, seasonal produce and broths to stock up on the nutrients we miss out on during the summer months. 

This risotto recipe is simple, nourishing & oh so delicious! 


Mushroom Risotto 


Author: Hannah Sunderani 



For the risotto:

  • 1 yellow onion 
  • 3 cloves garlic
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 1/2 cup arborio rice
  • 5 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/3 cup parsley , chopped

For the balsamic mushrooms:

  • 16 oz cremini mushrooms (1 small box)
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 tbsp balsamic vinegar



  • Dice onion and garlic and add to large pot with coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (approx. 10 mins).
  • Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens, (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and pleasantly chewy). Add nutritional yeast and stir to combine.
  • While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low and add balsamic vinegar, cook for another 2-3 minutes.
  • Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.



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