Mushroom Risotto Cakes with Tomatoes and Basil | Easy Vegan Dinner Idea

Mushroom Risotto Cakes with Tomatoes and Basil | Easy Vegan Dinner Idea

Mushroom Risotto Cakes with Tomatoes and Basil Recipe

An easy vegan dinner idea, Mushroom Risotto Cakes with Tomatoes and Basil turn creamy arborio rice into neat plated rounds topped with savory sautéed mushrooms, fresh tomato wedges and basil leaves. The risotto is cooked until rich and spoonable, then lightly packed into molds for a restaurant-style presentation that works for dinner, brunch or a special plant-based lunch.

Servings: 4 | Prep Time: 20 minutes | Cook Time: 35 to 40 minutes | Rest Time: 10 minutes

Ingredients

For the Risotto

• 4 cups (960 ml.) low-sodium vegetable broth

• 1 tbsp. (15 ml.) olive oil

• 1 small yellow onion, finely diced

• 2 garlic cloves, minced

• 1 cup (200 g.) arborio rice

• ½ tsp. fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

• 1 tbsp. (15 ml.) fresh lemon juice

• 2 tbsp. (16 g.) nutritional yeast

• 1 tbsp. (15 g.) plant-based butter, optional

For the Mushroom Topping

• 1 tbsp. (15 ml.) olive oil

• 12 oz. (340 g.) mixed mushrooms, such as cremini, shiitake or oyster mushrooms, diced

• 1 small shallot, finely diced

• 1 garlic clove, minced

• 1 tsp. (5 ml.) low-sodium tamari or soy sauce

• 1 tsp. (5 ml.) fresh lemon juice

• ¼ tsp. fine sea salt

• Freshly ground black pepper, to taste

For Serving

• 2 medium tomatoes, cut into wedges

• Fresh basil leaves

• Extra freshly ground black pepper

• Extra nutritional yeast, optional

Directions

1. Warm the vegetable broth in a small saucepan over low heat. Keep it warm while you make the risotto.

2. Heat the olive oil in a wide saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened.

3. Add the garlic and cook for 30 seconds, stirring constantly.

4. Add the arborio rice, salt and black pepper. Stir for 1 minute so the rice is lightly coated with the oil and onion mixture.

5. Add ½ cup (120 ml.) warm broth and stir until most of the liquid is absorbed.

6. Continue adding the broth ½ cup (120 ml.) at a time, stirring often and letting each addition absorb before adding the next. Cook for 22 to 28 minutes, until the rice is creamy and cooked through but still has structure.

7. Stir in the lemon juice, nutritional yeast and plant-based butter, if using. Taste and adjust with more salt or black pepper.

8. Let the risotto rest for 10 minutes. It should thicken enough to hold its shape when packed into a mold.

9. While the risotto rests, make the mushroom topping. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and brown in spots.

10. Add the shallot and cook for 2 minutes, stirring often.

11. Add the garlic, tamari, lemon juice, salt and black pepper. Cook for 1 minute more, until the mushrooms are glossy and savory. Remove from the heat.

12. To plate, lightly oil four 3-inch ring molds or ramekins. Spoon the risotto into each mold and press gently so it holds together without becoming compacted.

13. Invert each risotto cake onto a plate, or lift the ring mold straight up if using one.

14. Spoon the mushroom topping over each risotto cake.

15. Finish with tomato wedges, fresh basil leaves, black pepper and a light sprinkle of nutritional yeast, if using. Serve warm.

Make It Yours

• For a deeper mushroom flavor, use a mix of cremini and shiitake mushrooms.

• For more color, stir ¼ cup (35 g.) finely diced roasted red pepper into the risotto before molding.

• For extra greens, add 1 cup (30 g.) chopped baby spinach during the last 2 minutes of cooking the risotto.

• For a looser, bowl-style version, skip the molds and spoon the risotto into shallow bowls. Add the mushrooms, tomatoes and basil over the top.

Kitchen Notes

• The risotto needs to rest before shaping. Straight from the pan, it will be too loose to hold a clean round. After 10 minutes, it should still be creamy but firm enough to mold.

• Dice the mushrooms rather than slicing them if you want the topping to match the small, even pieces shown in the photo.

• If you do not have ring molds, use lightly oiled ramekins or small bowls. Press the risotto in gently, then invert onto the plate before adding the mushrooms.

Pairs Well With

Serve this risotto with a simple arugula salad, roasted asparagus, garlic green beans, tomato soup, marinated white beans, crusty bread or a small cucumber basil salad.