Shimeji Mushroom Risotto

This dish is a lot easier to prepare than you think, and it only takes about 20 minutes to put together. So worth all the absolutely wonderful flavours, the textures, the ‘creaminess’, and earthiness of the mushrooms.

A beautiful traditional ‘Italian’ style dish with a feel and touch of ‘Italy’, that is certainly guaranteed to fill and satisfy. Like ‘mama’ used to say ‘if you’r going to do something then do it right with all of your heart and enjoy, and don’t worry about going back for seconds’!

You’re going to need a good quality stock base full of flavour and goodness, base ingredients, arborio rice, white wine and cheese to bring it all together.

For a table of 4 :


3 x 250 ml cups water
3 heaped T of dehydrated veg stock
1/2 cup of dehydrated or sun dried mushroom
4 T olive oil
1 medium white onion (finely chopped)
2 sticks of celery (finely chopped)
3 handful’s of arborio rice
750 ml stock base (see below for recipe)
1-2 glasses of white wine
Grated cheese
1 punnet shimeji mushrooms
Handful of fresh parsley (finely chopped)
Pinch of tarragon
Sprig of thyme (leaves only)
Tiny bit of olive oil
½ lemon (juice thereof)

To make the stock:

Bring to the boil 750 ml water, add your veg stock, as well as your 1/2 cup of dehydrated or sun dried mushroom, turn off. That’s it!

To prepare your shimeji mushrooms:

Pop a full punnet into your oven on a medium heat and allow to slow ‘roast’. You can do this just before you start preparing your rice. The idea is not to cook them fully but only to sort of heat them up and crisp them slightly. So even a low heat is good.

While you are preparing your rice, you can also chop up your parsley and set aside.

To make the risotto:

Add two T of olive oil to your pan, then add onion and celery and sauté to bring those lovely flavours together. Quick process.

Add your rice and sauté further for a couple of seconds.

Add 1 glass of white wine. Allow for the rice to absorb the wine fully before you add a glass of stock and allow for the rice to absorb your stock. Repeat this process until your stock is finished. You are welcome to add a little more wine. You want to watch this process as the rice absorbs all the mixture adding little by little until the rice is cooked. This process should take about 20 minutes or so.

When your risotto is done, add 2 more T of olive oil, grate your cheese into that, cover with a lid and allow to sit and settle nicely. Set to the side.

For the final touch:

Take out your shimeji mushrooms. Add to a bowl and add your parsley, tarragon, thyme, a tiny bit of olive oil and squeeze in your fresh lemon juice. Give that a lovely toss.

Plate your risotto, add your shimeji mushrooms on top of that and add a little more grated cheese if you wish!

Pour yourself a glass of wine to match and buon appetito!

Big Luv from me Vegan Chef On The Run

Inspired by ~ Active Vegan ~

I would so very much love to hear from you, and how much you enjoyed this dish!

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