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  • Nadine Nasser

Vegan | Gluten-free | Low calorie Mushroom Risotto | Hearty & Healthy

Updated: Sep 5, 2020

Mushroom risotto
Vegan, gluten free mushroom risotto

Hello dear people! I always skip the long intros in other people's recipes (I mean, you are here to cook, right? I am sure you don't want to read my life story, do you?), so I will spare you the trouble. You have your reasons and I have mine to make risotto at home. Did it land you here? Great! So, let's get cooking 👩🏻‍🍳

Before you begin, this risotto is:

  • gluten free

  • vegan, plant-based

  • dairy free

  • lactose free

  • no wine

  • no (dairy free or vegan) butter

  • no (dairy free or vegan) cream

  • no (dairy free or vegan) cheese

In case you are curious about the journey of this recipe keep reading if not you can skip this part –

mushroom risotto ingredients
All plant-based ingredients for the perfect mushroom risotto

I always cooked vegetarian risotto not because of a dietary restriction but because of wanting to make justice to this wonderful dish. I used to cook risotto in classic Italian way which is mostly with mushrooms. Sometimes I would add peas & asparagus. Then I started to experiment on the recipe over time to make it lighter, so I can have it more often or weekdays without feeling heavy or guilty about all the calories you (if I am on a caloric deficit based diet).

I am also gluten intolerant, and GF pasta is not always available in online shops ( I seldom buy groceries in-store). Hence, risotto is a more accessible yet sophisticated option to appease my cravings for Italian cuisine. I started to mix vegan cooking methods with flexitarian ways; letting go of butter, cream, etc. and subbing with vegan cheesy flavors and creamy textures. At the end I believe that I perfected a recipe that is so light but so hearty. It became my go to comfort food. And, it turned out to be vegan!


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