It is left for the sixth recipe of this folder feasts, and unsurprisingly it is a risotto ! I say not surprisingly, because the risotto is for me a true festive dish, and this year it is a version that is vegan that I deliver to you, a risotto with oyster mushrooms and pak choi cabbage. This is my first risotto without milk, I have to admit that it had been a long time that I didn’t make one ! This version is really very smooth and that is thanks to the almond cream, and has nothing to envy its cousin, classic parmesan ! And then as I am a big fan of mushrooms, I’m farting mushrooms, I don’t often find and I jumped on the opportunity (I even believe that I’m back in the market with 1 kilo of small animals !). The cabbage romanesco brings a touch crunchy, and goes perfectly with the mushrooms and almonds.

Good with all that, I hope that you all have wanted to try this risotto with oyster mushrooms, good, but if you’re not convinced (band of ungrateful, will !), you always have the choice to make a casserole of fish (luckily Tata is still there !!!).

Risotto with oyster mushrooms and pak choi cabbage {gluten-free – vegan}

To 2 persons Save Print Ingredients

  • 200 g of rice type Arborio
  • 60 cl of vegetable broth
  • 1 small yellow onion
  • 1 small branch of celery
  • 7 cl of dry white wine
  • 250 g of oyster mushrooms
  • 1 small cabbage romanesco
  • 15 cl of almond cream
  • 1 drizzle of olive oil
  • Salt and pepper



  • Heat the broth in a saucepan.
  • In a saute pan, heat the olive oil and sauté the onion, the celery and the mushrooms, previously thinly sliced, for 10 minutes on a low heat. Add the rice and turn up the heat.
  • Pour the white wine and let boil until complete evaporation and reduce heat (neither too strong nor too weak).
  • Add the broth to the rice one ladle at a time, mix and wait that the rice absorbed the broth before adding more. Continue to add broth ladle after ladle and taste frequently the rice, it must be fluffy and a little firm (you will probably not need all the broth).
  • During this time cut the cabbage romanesco into florets. Do blanch them for 8-10 minutes in boiling salted water. Drain.
  • When the risotto is cooked add the pak choi cabbage and the cream and adjust the seasoning. Cover the pan and let stand 1 min before serving


Written by Doc

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