This vegan portobello bacon mushroom risotto is divine. Quick, easy and ready in under 30 minutes, it makes a fantastic mid-week meal with minimal ingredients. The only fresh ingredients you need are two varieties of mushrooms, the rest you will most likely have in your cupboard. A hearty risotto topped with crispy portobello bacon pieces, this is comfort food with a twist.
When you switch a vegan diet, you will be inundated with quotes and memes stating ‘but what about bacon?’ Fool the bacon lovers with an alternative that packs a salty punch without the cruelty. The portobello bacon pieces are mouth-watering, moreish, and which makes this comforting dish a little more exciting. What are you waiting for, get cooking!
Vegan Portobello Bacon Mushroom Risotto: Ingredients
200g of chestnut mushrooms
300g of arborio rice
2 vegetable stock cubes (Kallo Organic) in 500ml of boiling water
1 tbsp of olive oil
salt and pepper to season
Vegan Portobello Bacon: Ingredients
1 portobello mushroom thinly sliced
1 tbsp of brown sugar
2 tbsp of soy sauce
1 tsp of paprika
1 tbsp of olive oil
1/2 tsp of apple cider vinegar
1 tsp of salt
Vegan Portobello Bacon Mushroom Risotto: Method
- Begin by adding two vegetable stock cubes, I use Kallo Organic, into 500ml of boiling water to dissolve.
- Slice the 200g of chestnut mushrooms and add to a saucepan with the olive oil.
- Once the mushrooms are browned, add the risotto rice and stock cubes. Season with salt and pepper and cover, leaving to simmer on a medium to low heat.
- Next, cut the portobello mushroom into thin slices and then in half. Mix the brown sugar, soy sauce, oil, paprika, apple cider vinegar and salt in a small dish and apply to the mushrooms. Leave to marinade for 10 minutes.
- Keep stirring the risotto throughout it’s simmer to prevent sticking and add additional boiling water if need be.
- Once the bacon pieces are marinaded, add to a hot pan and cook the first side for 5 minutes. When they begin to caramelise and brown, flip each piece individually. Cook for a further 5 minutes until crispy and almost burnt.
- By the time the bacon pieces are cooked, the risotto will be ready.
- Serve the risotto and top with the crispy portobello bacon. Additionally you can stir in peas or spinach just before serving for extra plant-based goodness.