This creamy mushroom risotto is made with vegetable stock and nutritional yeast instead of chicken stock and parmesan, so it’s pareve and can be served alongside meat dishes. A mix of cremini, shiitake and oyster mushrooms gives it deep flavor.

Patience, Not Perfection

Keep the stock warm and add it a ladle at a time, stirring often; you don’t need to stir nonstop. The rice is done when it’s creamy but still has a slight bite. Brown the mushrooms well first, and stir in the nutritional yeast at the end for savory, cheesy depth. Add more warm stock if it gets too thick.

Kosher Notes

Traditional risotto uses chicken stock and parmesan, which can’t be combined. This version is pareve. Check that the nutritional yeast and vegetable stock carry a reliable hechsher, and use a kosher wine or leave it out.

Leftovers

Leftovers keep for 2 days; reheat gently with extra stock.

Creamy Mushroom Risotto (Kosher-Friendly Recipe)

3 from 1 vote

This kosher-friendly mushroom risotto creates incredible creaminess without dairy, using caramelized mushrooms and nutritional yeast for deep, savory flavor.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 285

Ingredients Method Notes

Ingredients

6 cups vegetable stock kept warm
1 pound mixed mushrooms cremini, shiitake, and oyster, sliced
1 1/2 cups Arborio rice
1 medium onion finely diced
4 cloves garlic minced
1/2 cup dry white wine optional
1/3 cup nutritional yeast
3 tablespoons olive oil divided
2 tablespoons fresh thyme chopped
1/4 cup fresh parsley chopped
1 teaspoon kosher salt or to taste
1/2 teaspoon black pepper freshly ground

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Method

Heat vegetable stock in a medium saucepan and keep it at a gentle simmer throughout the cooking process.
Heat 2 tablespoons olive oil in a large, heavy-bottomed pan over medium-high heat. Add sliced mushrooms and cook without stirring for 3-4 minutes until golden brown on one side.
Stir mushrooms and continue cooking for another 5-6 minutes until caramelized and most liquid has evaporated. Season with salt and pepper, then transfer to a plate and set aside.
Add remaining 1 tablespoon olive oil to the same pan. Add diced onion and cook over medium heat for 3-4 minutes until softened and translucent.
Add minced garlic and cook for another minute until fragrant. Add Arborio rice and stir constantly for 2-3 minutes until rice is lightly toasted and coated with oil.
Pour in white wine if using and stir until mostly absorbed. Begin adding warm stock one ladle at a time (about 3/4 cup per addition), stirring frequently.
Continue adding stock and stirring as each addition is mostly absorbed, about 3-4 minutes between additions. This process will take 18-22 minutes total.
After about 15 minutes, stir in the caramelized mushrooms and continue cooking. Taste rice frequently during the last 5 minutes to check for doneness.
When rice is tender with a slight bite and mixture is creamy, remove from heat. Stir in nutritional yeast, fresh thyme, and half the parsley.
Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with remaining fresh parsley.

Notes

For best results, use a mix of mushroom varieties for complex flavor. The rice should be creamy but still have a slight bite when finished. If risotto becomes too thick, add a bit more warm stock. Leftover risotto can be refrigerated for 2 days and reheated gently with additional stock.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 6g 8%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg

Sodium 580mg 25%

Dietary Fiber 3g 11%

Total Sugars 4g

Protein 8g 16%

Creamy Mushroom Risotto (Kosher-Friendly Recipe)

Patience, Not Perfection

Kosher Notes