Mushroom Risotto


Mushrooms are a good source of vegan protein. Risotto can be made healthier by using low glycemic and lesser calorie basmati rice or any other Indian Variety of short-grain Rice like Sona Masoori, Ambemohar etc. Avoid using brown rice varieties as it will not give a creamy texture to the Risotto. To give it a cheesy twist add 1 tablespoon of cheese when the rice is cooked before seasoning with salt and pepper. Can also be served with paneer. To make the cheesy version vegan friendly, add 1-2 tablespoons of nutritional yeast.

Good for Pitta dosha.

Prep Time: 5 minutes
Total Time: 25 Minutes
Serves: 4 person


  • 2 cups finely diced portobello mushrooms
  • 1 cup short-grain rice like Sona Masoori or Ambemohar, or broken basmati rice
  • 2 T ghee
  • 1 T finely chopped shallots
  • 1 t lemon zest
  • Juice of 1 lemon
  • 4 cups of Vegetable broth
  • Salt to taste
  • ¼ t freshly ground black pepper


  1. Melt ghee in a large saucepan. Add shallots and cook for 2 minutes.
  2. Add mushrooms and saute till they start leaving water.
  3. Add the rice grains and saute for 2 minutes. Add lemon zest and juice and stir gently.
  4. Add 1 cup of broth and stir until it is fully absorbed. Add another cup of broth in 1/2 cup amounts.
  5. When the 2 cups of broth are absorbed, continue adding the broth in 1/2 cup amount.
  6. When all the broth is fully absorbed and the rice is tender, season with salt and pepper, and serve.

Serving suggestions

Can be served with paneer cubes, fresh thyme, oregano, basil, and a drizzle of olive oil.

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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