Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Mushroom Risotto with Red Onion Marmalade

gluten free
wheat free
freezable
2 spoon difficulty rating

30-45 minutes

30-45 minutes (dried mushrooms soak while rest of ingredients are being prepared) and the marmalade cooks alongside the risotto.

Serves:

Mushroom Risotto with Red Onion Marmalade

A classic with a modern twist that makes a good supper, lunch or light meal - add more substantial sides if it's a main meal, eg a big beany salad or some roasted tofu. It's also good made with brown basmati rice. Try it with a deep green salad, eg rocket and watercress.  

NOTES

The risotto is freezable - but not the red onion marmalade.
Gluten-free? This dish is inherently GF. Just ensure stock cubes or bouillon are GF as well as vegan, eg Marigold red or purple tub.

Ingredients: 

Red Onion Marmalade

  • 3 tbsp olive oil
  • 4 large red onions
  • 3 heaped tsp marmalade
  • A little water

Risotto

  • 2 tbsp virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 bunch spring onions, chopped small (including green tops)
  • 100g/3½oz oyster mushrooms
  • 300g/1½oz button mushrooms
  • 15g/½oz dried porcini mushrooms
  • 350g/12½oz Arborio risotto rice
  • 2 vegan stock cubes or 3 tsp vegan bouillon, eg Marigold red or purple tub
  • 2 tsp dried mixed herbs
  • 750ml/27fl oz water
  • Black pepper

Method: 

1. Soak porcini mushrooms in hot water for 20 mins.

 

2. Make the red onion marmalade. Heat the olive oil and add the red onions to the pan. Cook very slowly until the onions are caramelized. Add the marmalade and water - stir occasionally and add a bit more water if the mixture is starting to stick.

3. Meanwhile, prepare other ingredients. Heat oil on a medium heat in a heavy-bottomed saucepan, add garlic and fry for 1 minute.

4. Add spring onions and fry for 2 minutes more.

5. Add all fresh mushrooms and fry for 5 minutes.

6. Add porcini mushrooms when ready, reserving soaking water.

7. Add herbs.

8. Add rice and stir.

9. Crumble stock cubes over rice mixture.

10. Add mushroom water.

11. Reduce heat to low then add hot water/stock a little at a time, stirring regularly.

12. Season to taste with black pepper (and salt if desired).

13. The risotto is done when the rice grains are soft but still have ‘bite’. It should be slightly sloppy.

14. Serve with the onion marmalade on the side.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 16 of 16
Chocolate & Raspberry Torte
This indulgent chocolate torte is surprisingly simple to make (don't tell anyone) and the raspberry centre is just decadent! It...See recipe »
Onion Tarte Tatin
This savoury version of the classic French dish is amazing! Caramelised, balsamic onions, white wine, thyme and cheese make for...See recipe »
Spinach & Potato Rosti with Tofu
We literally cannot get enough of these potato rosti! Perfect for people on a budget, they're cheap, delicious, easy and...See recipe »
Breakfast Muffins with Apple & Peanut Butter
A great way to start the day, these muffins are easy, cheap to make and taste great! Give yourself the...See recipe »
Millionaire's Shortbread
A baked treat is like a little piece of heaven, my rich Millionaire's Shortbread is no exception. Turn the oven...See recipe »
Fig, Rosemary & Olive Pizza (Gluten-free)
This vegan-friendly recipe is ideal for your lunch-time, go-to meal: homemade, nutritious, works anywhere from at your desk, in the...See recipe »
Hangover Smoothie
We don't need to say much to sell this smoothie! It's also nice pretty much anytime... full of lovely healthy,...See recipe »
Tofu Katsu Curry
This is truly delicious and one of Japan's most popular dishes... we can see why! If you're short of time...See recipe »
Tofu Tahini Stir Fry
This recipe was inspired by Viva! staff member, Siobhan as this is very similar to one of her favourite go-to...See recipe »
Creamy Pesto Cannelloni
You can go two ways with this heavenly hearty recipe: cheat all the way using supermarket sauces or enjoy making...See recipe »
Turmeric Chai Cake
Whoever said vegan cakes were dry needs to try this recipe! Think moist and comforting rather than your traditional light...See recipe »
Easy Noodles & Veggies in a Peanut Chilli Ginger Sauce
These simple yet flavourful noodles are a favourite with our customers at the van! You can't beat that salty peanutty...See recipe »
Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Simple Pear & Walnut Tarte Tatin
A number of people in the Viva! office said this is the best dessert they've ever had! Let's not mention...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »