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Simple yet flavorful, this Asian-Style Mushroom Risotto is one of the nutritious, delicious, and satisfying 1-pot meal options with minimalist ingredients. And it’s vegan!
First, I just want to tell you like I’m an Asian. I grew up in Taiwan and haven’t been abroad (I was planning to go this year, but thanks to COVID-19.) So this dish is really similar to what I usually have.
Risotto is not what we (Asian) have, nonetheless, it’s a dish based on rice. That’s probably why I really love risotto and make them from time to time. And this is dish is kind of a western dish with Asain flavor.
Ingredients
This is a 9-ingredient dish, and 3 of 9 are actually seasoning. So if you’ve got the common Asian seasoning at hand, you might be able to start cooking after reading the recipe. Here are the main ingredients for this mushroom risotto:
- Arborio rice: It’s an Italian short-grain rice that specially used in risotto. If you cannot find it, you can also just use short-grain rice.
- Onion: Onion gives out the sweetness that I adore so much.
- Garlic: We (Taiwanese) use a lot of garlic in different dishes, and I could add it to almost anything savory.
- Ginger: One of the most important ingredients in traditional Taiwan cuisine is ginger. It gives out a warming and flavorful taste.
- Sesame oil: I just love the flavor of toasted sesame oil in my dish. It really makes a difference.
- Mushrooms: I’m using oyster mushrooms, which is my favorite type of mushrooms. You can also use shiitake mushrooms or other meaty types.
- Broccoli: It adds a different texture, color, and nutrients to our risotto. You can also use broccolini (tenderstem broccoli) if you’re not a big fan of broccoli.
- Soy sauce: I bet you have guessed that there’s soy sauce in this recipe, and you’re right. The umami flavor of soy sauce is something that I couldn’t live without now. If you’re sensitive to gluten, use gluten-free soy sauce or tamari instead.
- Black Pepper: I was about to say it’s optional but after a second thought I change my mind. It will lack something if you omit the pepper here. At least that’s how I feel.
How to Make Asian-Style Mushroom Risotto
This is a one-pot dish, meaning there are not many dishes clean and it’s pretty easy to make. But because we need to cook the arborio rice from raw to cooked, it does take some time. I’ll say it will take about 20-30 minutes from chopping the veggies to the end.
- Start by stir-fry the chopped onions, garlic, ginger with sesame oil.
- Add the chopped mushrooms and cook until they are reduced. Then add the soy sauce. Stir to mix evenly.
- Add the chopped broccoli, cook for another 2 minutes, then add the arborio rice. Cook for about 1-2 minutes before adding the water/vegetable stock, one scoop at a time. You might not use all the water.
- Cook until the rice is soft or just the texture you want. Taste and add more soy sauce or salt if you feel like it.
- Finally, stir in the cooked chickpeas (optional), add freshly ground black pepper, lime juice (optional), and chopped coriander (optional). Enjoy!
Watch the Video
Storage
One of the great things about risotto is that it usually can last 4-5 days in the fridge, meaning that you can cook a big batch at one time and not worry about a few meals in the following days.
Store the risotto in food containers and let it cool before putting the lid on. Then store it in the fridge and consume within 4-5 days. Reheat it in the microwave to serve.
The rice is creamy but with the texture from the veggies and mushrooms. I also love its umami and warm flavor that seriously tastes like home.
I hope you could give it a try and let me know how it goes! If you’re hungry for more, you can also try：
Full Recipe
Easy 1-POT Asian-Style Mushroom Risotto (Vegan)
Ingredients
- 1/2 Tbsp toasted sesame oil
- 1/4 onion, diced
- 1 garlic clove, minced
- ginger, minced
- 100 g mushroom, chopped*
- 100 g broccoli, chopped into small chunks
- 75 g arborio rice
- 500 ml water, or vegetable stock
- 60 g cooked chickpeas, optional
- 1 Tbsp soy sauce
- Some black pepper
- A squeeze of lime juice, optional
Instructions
- Place a heavy-bottom pan over medium heat.
- Once the pan is hot, add the sesame oil, chopped onion, minced garlic, and ginger. Cook for 1-2 minutes to bring out their flavor.
- Add the chopped mushrooms and press them down against the pan to release their moisture. Cook until they are reduced. Then add the soy sauce. Stir to mix evenly.
- Add the chopped broccoli. Cook for another 2 minutes, then add the arborio rice. Cook for about 1-2 minutes before adding the water/vegetable stock, one scoop at a time. You might not use all the water.
- Cook until the rice is soft or just the texture you want. Taste and add more soy sauce or salt if you feel like it.
- Finally, stir in the cooked chickpeas, add freshly ground black pepper, lime juice (optional), and chopped coriander (optional). Enjoy!
Notes
- *I use oyster mushrooms, which is my favorite type of mushrooms. You can also use shiitake mushrooms.
- Storage: Store in a food container in the fridge for 4-5 days.
