Easy Vegetarian Tacos

I am all about vegetarian tacos, they are my favorite. I love creating fun and delicious veggie tacos like my Roasted Cauliflower Chickpea Tacos and my Sweet Potato Tacos, but these Easy Vegetarian Tacos are my GO TO! I make them almost every week. I l…

I am all about vegetarian tacos, they are my favorite. I love creating fun and delicious veggie tacos like my Roasted Cauliflower Chickpea Tacos and my Sweet Potato Tacos, but these Easy Vegetarian Tacos are my GO TO! I make them almost every week. I love that they have a variety of vegetables and they…

The post Easy Vegetarian Tacos appeared first on Two Peas & Their Pod.

Quick Veggie Pasta

Use up your leftover odds and ends in the kitchen because “anything goes” with this Quick Veggie Pasta! Make it vegetarian or vegan!

The post Quick Veggie Pasta appeared first on Budget Bytes.

Here’s your weekly reminder that not all meals need to be a huge production. Sometimes when you just toss what you have on hand into a pot or a skillet, you get really great results. I usually follow a rough template for these types of meals, but I love to experiment with what ingredients get plugged into the template. This Quick Veggie Pasta is my recent favorite “whatever goes” recipe, and you can easily add meat or make it vegan with one ingredient swap, so it’s very flexible!

Overhead view of quick veggie pasta in a skillet with tongs

Why I Love This Vegetable Pasta

This is my favorite type of fast, easy, satisfying meal. It’s so flexible that you really don’t even need to measure. You can use any type of pasta, any type of vegetable, and you can even play around with the seasonings. It’s simple, it’s good, and it doesn’t take a lot of mental energy to make. :)

Pasta Options

You can literally use any type of pasta for this recipe and in any amount. Long pasta, short pasta, even tiny pasta like couscous or orzo. This is great because I rarely use a full box of pasta at once, so I always have small amounts of random pasta hanging out in my pantry that needs to be used.

And while this next tip will make purists clutch their pearls, I suggest breaking long pasta in half before cooking. This makes it easier to stir chunky objects (like vegetables) into the pasta. You’ll actually be able to mix them together in instead of the vegetables getting all pushed to the outside of the skillet with a clump of pasta in the center.

Side view of quick veggie pasta in a bowl twirled around a fork

Vegatble Options

Just as with the type of pasta, you can use virtually any vegetable here! I’ve even made this with frozen mixed vegetables and enjoyed it quite a bit. And not only is the type of vegetable flexible, but the amount is as well. Use more, less, or however much you want. The vegetables I used today are grape tomatoes, mushrooms, and spinach, but here are some other great options:

  • kale
  • peas
  • corn
  • avocado (will give the pasta a nice creamy effect)
  • edamame
  • broccoli
  • carrots
  • zucchini
  • bell pepper
  • green beans
  • onion (red, yellow, green)

The trick to swapping out the vegetables is to add them to the skillet in order of hardest to softest. A hard vegetable, like carrot, that will take longer to soften should go in the skillet first so it has time to cook, whereas a soft vegetable, like spinach, should be added last so it doesn’t overcook.

What is Nutritional Yeast?

Nutritional yeast is a deactivated form of Saccharomyces cerevisiae and is commonly used as a nutrient-dense seasoning for food. It has a yellow color has a light, flakey texture that mixes well into sauces, and a savory almost cheesy flavor. The nutritional yeast is the star of the show for this pasta dish because it really adds depth to the flavor and tons of umami.

You can usually find nutritional yeast in the grocery store near other non-refrigerated health foods. Some common brands that you’re likely to find in major grocery stores are Bragg’s and Bob’s Red Mill, but I’ve seen several stores selling it under their own name brand as well, like Trader Joes’ and Kroger.

Want to see some other ways to use nutritional yeast? Check out our nutritional yeast archives.

Overhead view of a bowl full of quick veggie pasta

Love fast pasta dishes? Check out the rest of our Quick Pasta Recipes!

Side view of quick veggie pasta in a bowl twirled around a fork

Quick Veggie Pasta

Use up your leftover odds and ends in the kitchen because "anything goes" with this Quick Veggie Pasta! Make it vegetarian or vegan!
Total Cost $3.61 rcipe / $0.90 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 301kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 lb. linguine $0.50
  • 4 oz. mushrooms $0.75
  • 1 cup grape tomatoes $1.25
  • 1 Tbsp cooking oil $0.04
  • 4 oz. fresh spinach $0.50
  • 1 Tbsp butter* $0.09
  • 1/4 tsp garlic powder $0.02
  • 2 Tbsp nutritional yeast $0.42
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about 7 minutes). Reserve a 1/2 cup of the pasta water, then drain the pasta in a colander.
  • While waiting for the water to boil, slice the mushrooms and cut the tomatoes in half.
  • Heat the cooking oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt to the skillet and sauté until they have released all of their moisture and water is no longer pooling on the bottom of the skillet (about 5-7 minutes).
  • Add the tomatoes and sauté for about two minutes more, or just until they're heated through (they'll continue to cook more after other ingredients are added). Add the spinach and sauté just until wilted.
  • Finally, add the cooked and drained pasta to the skillet along with the butter. Toss until everything is coated in melted butter. Turn the heat off.
  • Season with garlic powder, nutritional yeast, salt, and pepper, then toss to coat. Give the pasta a taste and adjust the seasonings to your liking. If the pasta gets too dry as you're tossing with the seasoning, just add a splash of the reserved pasta water. Serve immediately and enjoy.

Notes

*Swap with a vegan butter to make this recipe vegan.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 48g | Protein: 11g | Fat: 8g | Sodium: 200mg | Fiber: 4g
Side view of pasta in the skillet being picked up by tongs

How to Make Quick Veggie Pasta – Step by Step Photos

Uncooked linguine in a pot

Start with your pasta first because the rest of the dish will probably be done cooking by the time the pasta boils and drains. I used a ½ lb. linguine for this recipe, but you can use whatever type you’d like. Bring a pot of water to a boil, then add the pasta, and continue to boil until tender (about 7 minutes). Reserve about a 1/2 cup of the pasta water, then drain in a colander.

Sliced mushrooms and tomatoes on a cutting board

While waiting for the pasta water to boil, slice or dice up any vegetables you may be using. I’m using up my leftover mushrooms and tomatoes, so I had 4oz. mushrooms to slice and about one cup of grape tomatoes to slice in half.

Sautéed mushrooms in a skillet

Heat a tablespoon of cooking oil in a large skillet over medium. Once hot, add the mushrooms and a pinch of salt. Sauté until the mushrooms have released all their moisture and water is no longer pooling on the bottom of the skillet (5-7 minutes).

Tomatoes added to the skillet with mushrooms

Add the tomatoes and sauté just for a couple of minutes more. They’ll continue cooking as you add more ingredients, so they don’t need to be cooked down too far here.

spinach added to the skillet with tomatoes and mushrooms

Finally, add the fresh spinach and sauté for a minute or so more, or just until it wilts.

pasta and butter added to the skillet

Add the cooked and drained pasta to the skillet along with 1 Tbsp butter. Toss until the butter melts and everything is coated in butter.

nutritional yeast and seasoning added to the noodles

Turn the heat off, then season the veggie pasta with 2 Tbsp nutritional yeast, ¼ tsp garlic powder, about ¼ tsp salt, and ¼ tsp freshly cracked pepper. Toss until the seasoning is evenly coating everything. If the pasta gets dry, just add a splash of the reserved pasta water.

finished quick veggie pasta in the skillet

Make sure to give the veggie pasta one final taste and adjust the seasonings to your liking. You can even try adding other herbs and spices! Crushed red pepper is another favorite add-in of mine.

Overhead view of a plate full of quick veggie pasta

The post Quick Veggie Pasta appeared first on Budget Bytes.

Easy Vegan Sausage Links

Friends, these vegan sausages are little miracles. Not a crumble in sight! These bean, oat, and nut-based sausages are packed with flavor thanks to spices like fennel and smoked paprika, have the texture of REAL sausage, and are incredibly versatile!

Easy Vegan Sausage Links

Friends, these vegan sausages are little miracles. Not a crumble in sight! These bean, oat, and nut-based sausages are packed with flavor thanks to spices like fennel and smoked paprika, have the texture of REAL sausage, and are incredibly versatile!

They can be made into large sausages for grilling (Hello, vegan sausage in a bun with mustard and sauerkraut), or made into small breakfast sausages perfect for brunch, scrambles, hashes, and more!

Easy Vegan Sausage Links from Minimalist Baker →

Portobello Mushroom Burger

The next time you need a quick and easy summer dinner, make this grilled portobello mushroom burger recipe! You only need 6 ingredients and 20 minutes to make it, but the payoff is huge. The grilled portobello mushrooms are juicy and meaty, and a simpl…


The next time you need a quick and easy summer dinner, make this grilled portobello mushroom burger recipe! You only need 6 ingredients and 20 minutes to make it, but the payoff is huge. The grilled portobello mushrooms are juicy and meaty, and a simple balsamic marinade deepens their tangy, savory flavor. We often cook them on weeknights, when we’re craving something tasty but don’t really feel like cooking. But like regular homemade veggie burgers, they’re a great choice for summer cookouts, too. Served on a toasted bun with all the fixings, they’re hearty, satisfying, and absolutely delicious. Even meat […]

One Pot Beef and Mushroom Stroganoff

Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck […]

The post One Pot Beef and Mushroom Stroganoff appeared first on Budget Bytes.

Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. :)

Originally posted 2-17-14, updated 5-20-21

overhead view of a skillet full of beef and mushroom stroganoff

Use All Beef, No Beef, or Both!

I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.

Tips for “One Pot” Success

One pot recipes can be a bit tricky for some, so here are some pointers:

  • Use heavy, thick cookware to help the ingredients heat evenly.
  • The broth does not need to fully cover the noodles for them to cook, so resist the urge to add extra water or broth.
  • Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
  • Stir the pot occasionally to prevent sticking, but not too often or your risk breaking down the pasta.
  • Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.

Every piece of cookware and every range top is different, so one pot recipes are a bit like riding a bike. You have to feel it out and find the sweet spot for the equipment you’re using.

Use Good Broth

The broth brings a lot of flavor to this beef and mushroom stroganoff, so make sure you’re using a nice and flavorful broth that has adequate salt. I like to use Better than Bouillon to make broth for recipes because it’s super flavorful, I can mix up any amount I need, and the jar stays good in the refrigerator for months, so there are no leftovers to go to waste. If you still find your stroganoff to be on the bland side in the end, an extra pinch of salt can really help the flavors pop.

Side view of a bowl full of beef and mushroom stroganoff

 

Want more One Pot Recipes? Check out our One Pot Recipe Archives!

Overhead view of a bowl full of beef and mushroom stroganoff

One Pot Beef and Mushroom Stroganoff

This super easy one pot Beef and Mushroom Stroganoff is a delicious and comforting weeknight dinner that requires just a few ingredients.
Total Cost $5.54 recipe / $1.39 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 about 1.5 cups each
Calories 476kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 2 Tbsp butter $0.22
  • 1/2 lb. ground beef $2.50
  • 8 oz. mushrooms $1.49
  • 1/8 tsp Freshly cracked black pepper $0.01
  • 2 cups beef broth $0.26
  • 1 Tbsp Worcestershire sauce $0.03
  • 1/2 tsp Dijon mustard $0.02
  • 8 oz. wide egg noodles $0.60
  • 1/3 cup sour cream $0.15
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
  • Add the ground beef and continue to sauté until it is fully browned.
  • While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
  • Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that's okay.
  • Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
  • Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.

Nutrition

Serving: 1.5Cups | Calories: 476kcal | Carbohydrates: 44g | Protein: 22g | Fat: 24g | Sodium: 614mg | Fiber: 3g

Overhead view of a bowl full of beef and mushroom stroganoff

How to Make Beef and Mushroom Stroganoff – Step by Step Photos

garlic sautéed in butter in the skillet

Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).

browned ground beef in the skillet

Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.

Sliced mushrooms on a cutting board

While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).

Mushrooms in the skillet with beef

Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).

noodles added to the skillet, beef broth being poured in

Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.

Cooked noodles with beef in the skillet

Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet. 

Sour cream added to beef and noodles in the skillet

Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!

Finished one pot beef and mushroom stroganoff topped with parsley

Top off the beef and mushroom stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)

close up side view of beef and mushroom stroganoff in the skillet

The post One Pot Beef and Mushroom Stroganoff appeared first on Budget Bytes.

Farro with Mushrooms & Asparagus

Have you tried farro? It is one of my favorite grains. I love using it in salads, soups, and more! I especially love it in this flavorful dish, Farro with Mushrooms & Asparagus. It has all of my favorite ingredients in one simple recipe. The dish s…

Have you tried farro? It is one of my favorite grains. I love using it in salads, soups, and more! I especially love it in this flavorful dish, Farro with Mushrooms & Asparagus. It has all of my favorite ingredients in one simple recipe. The dish starts with farro, the star, and then I add…

The post Farro with Mushrooms & Asparagus appeared first on Two Peas & Their Pod.

Savory Chickpea Pancakes with Leek and Mushrooms

When you need a quick snack, lunch, or easy (but deceptively fancy) dinner, these chickpea pancakes are just the thing! This recipe is a new favorite on our team because of its quick preparation and incredible flavor and texture.
After several rounds …

Savory Chickpea Pancakes with Leek and Mushrooms

When you need a quick snack, lunch, or easy (but deceptively fancy) dinner, these chickpea pancakes are just the thing! This recipe is a new favorite on our team because of its quick preparation and incredible flavor and texture.

After several rounds of testing, we perfected the ultimate tender pancake (that’s thin like a crepe) with crispy edges for maximum flavor. It can be enjoyed on its own, as a wrap, or filled with delicious veggies or spreads.

Savory Chickpea Pancakes with Leek and Mushrooms from Minimalist Baker →

Vegan Biscuits and Gravy

If you’re looking for an incredible breakfast idea, these vegan biscuits and gravy are sure to hit the spot! Fresh homemade vegan biscuits are topped with a rich and flavorful vegan gravy. I love cooking up a big breakfast on the weekends. It’s a luxur…

If you're looking for an incredible breakfast idea, these vegan biscuits and gravy are sure to hit the spot! Fresh homemade vegan biscuits are topped with a rich and flavorful vegan gravy. I love cooking up a big breakfast on the weekends. It's a luxury that we don't have time for during the week, so...

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Creamy Mushroom Risotto

You’ll want to make this mushroom risotto recipe again and again! It’s irresistibly creamy, flavored with wine and Parmesan cheese. Here’s a deliciously creamy, cozy recipe that’s ideal in any season: Mushroom Risotto! This one is full of robust earthy flavor and the best canvas for any type of mushroom you have on hand. Throw them together with Parmesan cheese, white wine and if you like, a homemade mushroom broth. You won’t believe the silky, irresistible flavors! We made this one to celebrate spring with a combo of baby bella and baby shiitake mushrooms, and we couldn’t stop sneaking bites from the pan. What’s in mushroom risotto? Risotto is a creamy Italian rice dish that’s made using short grain rice and broth. When I first started learning about home cooking, I thought risotto was a product from a box marked “risotto”. Nope! All you need is short grain arborio rice, which plumps up and becomes creamy when you cook it with liquid. You’ll need a handful of simple ingredients for this mushroom risotto. The flavors are crisp and pure. Here’s what you’ll need: White arborio rice: a short-grain Italian rice used for making risotto Mushrooms: a variety of types is nice; […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

You’ll want to make this mushroom risotto recipe again and again! It’s irresistibly creamy, flavored with wine and Parmesan cheese.

Mushroom risotto

Here’s a deliciously creamy, cozy recipe that’s ideal in any season: Mushroom Risotto! This one is full of robust earthy flavor and the best canvas for any type of mushroom you have on hand. Throw them together with Parmesan cheese, white wine and if you like, a homemade mushroom broth. You won’t believe the silky, irresistible flavors! We made this one to celebrate spring with a combo of baby bella and baby shiitake mushrooms, and we couldn’t stop sneaking bites from the pan.

What’s in mushroom risotto?

Risotto is a creamy Italian rice dish that’s made using short grain rice and broth. When I first started learning about home cooking, I thought risotto was a product from a box marked “risotto”. Nope! All you need is short grain arborio rice, which plumps up and becomes creamy when you cook it with liquid.

You’ll need a handful of simple ingredients for this mushroom risotto. The flavors are crisp and pure. Here’s what you’ll need:

  • White arborio rice: a short-grain Italian rice used for making risotto
  • Mushrooms: a variety of types is nice; see below
  • Broth: Homemade mushroom broth is best and takes only a few extra minutes, or use vegetable broth
  • Dry white wine: wine is essential to the nuanced flavor
  • Lemon: fresh lemon pairs perfectly with asparagus
  • Parmesan cheese: brings just the right savory notes
  • Olive oil, butter, onion, garlic powder: For flavoring
Mushroom risotto recipe

Use a mix of mushrooms for best flavor

This mushroom risotto is the perfect canvas for any type of mushroom you can find! In fact, it’s an easy way to serve a variety you might not be familiar with. Alex and I have been cooking through all the types we can find at our local grocery store: and we’ve found many new favorites! We used a combination of baby bella and baby shiitake mushrooms for the risotto you see here, but there are endless variations you can try. Here are a few types of mushrooms that would work great here:

  • Baby bella (aka cremini): This variety is a baby version of the portobello and has a savory, meaty flavor
  • Button or white: The baby stage of a cremini! It has a mild flavor and is easy to find
  • Portobello: Slice up portobellos for a super meaty flavor
  • Shiitake: Their earthy flavor is perfect here; if you can find baby shiitakes you can leave on the stems
  • Oyster: This variety has a delicate and savory flavor; if you can find King Oyster mushrooms the flavor is even more meaty
  • Maitake or Hen of the Woods: this variety is feathery with a peppery finish and great in a risotto!

Other varieties you could consider if you can find them: Lion’s Mane or Beech.

Homemade mushroom broth is the star

The other key to flavor in this mushroom risotto recipe? Homemade mushroom broth! If you’re running low on time, you can substitute purchased mushroom broth or vegetable broth (see the recipe below). But we highly recommend homemade: it infuses the entire risotto with earthy, savory flavor! Here are the basic steps (or jump over to the Mushroom Broth recipe):

  • Chop fresh veggies, and grab some dried mushrooms. You’ll need both fresh and dry mushrooms: dry porcini mushrooms work best. Chop the fresh ones and add carrot and celery to the mix. Throw them in a pot with water and salt.
  • Simmer 15 minutes. That’s all you need to get great flavor! The dried porcini mushrooms add a massive amount of umami.

For the specific instructions and quantities, go to Homemade Mushroom Broth recipe.

Mushroom broth
Homemade mushroom broth adds huge flavor (and only 5 extra minutes)

The keys to making mushroom risotto

Making homemade risotto is pretty simple, though it might seem complex if you haven’t tried it before. Just cook short grain rice with broth until it becomes extraordinarily creamy! You’ll sauté your mushrooms first, then set them aside while you cook the risotto. Here are some keys to great homemade risotto:

  • Use arborio rice. You should be able to find it at most grocery stores. This variety of rice becomes plump when it’s cooked with liquid.
  • Heat the broth first. This is important. Warm broth helps it to cook into the rice right away without lowering the temperature of the food. Of course, it’s already warm when you make the homemade broth!
  • Add warm broth 2 ladles at a time and stir until rice is al dente (about 12 minutes). This process does require a bit of babysitting. Continue this process until the rice is just al dente.
  • Add Parmesan & the mushrooms. Once it’s al dente, add the Parmesan cheese and stir vigorously for 2 minutes until it’s very creamy. Add the mushrooms and serve!
Mushroom risotto

Make ahead and storage instructions

Can you make this mushroom risotto ahead? Technically you can, but risotto is best freshly made. Why? Here are a few pointers:

  • Serve it freshly made if possible. The creamy texture is best right out of the pan. Because…
  • You can store refrigerated 3 days, but it becomes less creamy. The rice soaks up a lot of the broth in the refrigerator.
  • Reheat on the stove with additional broth or Parmesan. You’ll need a little more liquid to get it back to a creamy texture. Additional Parmesan and a few pinches salt can revive the flavor.
  • Make ahead ideas: To speed up prep day of, you can make the mushroom broth in advance. You can also saute the mushrooms in advance; just refrigerate until you make it.
Mushroom risotto

Sides to serve with risotto

You can serve this mushroom risotto as a vegetarian main dish, or it also works as a fancy side dish for fish or meat. Usually we go vegetarian for this meal, since 45 minutes is quite a while for making a side dish. But if you’re serving it for a fancy dinner party: it’s absolutely perfect! Here are a few easy ideas for what to serve with risotto when you’re serving as a main dish:

Want more risotto recipes? Try our Asparagus RisottoButternut Squash RisottoCauliflower Risotto and Parmesan Risotto.

This mushroom risotto recipe is…

Vegetarian and gluten-free.

Print
Mushroom risotto

Creamy Mushroom Risotto


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

You’ll want to make this mushroom risotto recipe again and again! It’s irresistibly creamy, flavored with wine and Parmesan cheese. 


Ingredients

  • 2 quarts Homemade Mushroom Broth, purchased mushroom broth, or 1 quart vegetable broth, 4 cups water and 1 teaspoon kosher salt
  • 1/2 yellow onion
  • 1 pound fresh mushrooms: a mix of baby bella (aka cremini), button, shiitake, portobello, oyster, or other
  • Kosher salt
  • 3 tablespoons salted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay (optional but recommended)
  • 1 cup shredded Parmesan cheese
  • For serving: Zest from 1/2 lemon, freshly ground black pepper, and fresh thyme

Instructions

  1. Heat the broth: Make the mushroom broth (our preferred method for best flavor) and start the 15 minute simmer. OR combine 1 quart vegetable broth, 4 cups water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. The homemade broth only adds a few minutes to the cook time, so we highly recommend it! Simmer it while you complete Step 2, 3 and 4.
  2. Cut the vegetables: Finely mince the onion, then place it in a bowl and reserve. Slice the mushrooms (we used a mix of baby bella and baby shiitake).
  3. Saute the mushrooms: Add 1 tablespoon of the butter in a large skillet over medium high heat. Add the mushrooms and cook until browned, stirring occasionally: about 5 to 7 minutes depending on mushrooms. Stir in 1/4 teaspoon salt, then remove from the pan and set aside.
  4. Start the risotto: In the same skillet, heat the olive oil and the remaining 2 tablespoons butter over medium heat. Add the minced onion and cook for about 2 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed, about 2 minutes.
  5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring. Then taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You may have some broth left over: save it for reheating leftovers.)
  6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the sautéed mushrooms. Taste and add additional kosher salt if desired. Serve topped with lemon zest, Parmesan shavings, fresh thyme, and black pepper.
  7. Storage info: Flavor is best day of. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste. (See Make Ahead section above for tips.)
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-inspired

Keywords: Mushroom risotto, Mushroom risotto recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Let’s Eat France!

Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. First up, the book is huge. I don’t mean in terms of scope, which it is. But physically the book is enormous. Think the size of the tablet listing five of the ten commandments, and just as heavy. The book is 13+ inches (33cm) tall and clocks in…

Of all the books I own on French cuisine, Let’s Eat France is one of my favorites. First up, the book is huge. I don’t mean in terms of scope, which it is. But physically the book is enormous. Think the size of the tablet listing five of the ten commandments, and just as heavy. The book is 13+ inches (33cm) tall and clocks in at 5 1/2 pounds (2,5kg). Let’s Eat France certainly merits the heft; each page is crammed with interesting information, well laid out for reading, with plenty of places on the 431 pages for sidebars, anecdotes, photos, charts, asides, maps, and recipes.

You don’t often come across books on French foods that are this much fun. The French certainly have a jovial attitude about food, but usually in the written world, there’s more reverence than irreverence. There’s a lot of like about French food it’s fun to see someone like François-Régis Gaudry, and his friends who contributed material, have fun with the topic.

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