If you’re a fan of hearty, flavorful dishes and you’re following a vegan diet, this Vegan Mushroom Risotto recipe is a must-try. In this article, we’ll walk you through the process of creating a creamy and savory vegan risotto that’s perfect for any occasion. If you’re interested in more plant-based mushroom recipes, feel free to explore my complete Vegan Mushroom Recipes Collection here.
Introduction to Vegan Mushroom Risotto
Vegan Mushroom Risotto is a delightful twist on the classic Italian dish. It’s a creamy rice dish cooked to perfection and infused with the rich, earthy flavors of mushrooms. This recipe is not only satisfying but also vegan-friendly, making it an excellent choice for plant-based eaters and those looking to explore new culinary horizons.
Ingredients & Substitutions
To prepare this delectable Vegan Mushroom Risotto, you’ll need the following ingredients:
- 6 cups low-sodium chicken-less broth (or veg broth)
- 1 tbsp extra virgin olive oil
- 1 shallot (or small yellow onion)
- 2-3 cloves minced garlic
- 1 tsp fresh thyme (optional)
- 450g cremini mushrooms (about 15 button mushrooms)
- 2 tbsp vegan butter
- 1 ½ cups arborio rice
- ½ cup white wine
- ½ cup vegan parm, plus more for serving (or sub ¼ cup nutritional yeast)
- Salt and pepper to taste
Helpful Tools
To make this recipe, you’ll need a few essential tools:
- A medium pot for heating the broth
- A large pot for cooking the risotto
- A wooden spoon for stirring
- A ladle for adding broth
- Patience and attention, as making vegan risotto requires constant stirring and care
How To Make This Recipe
Start by bringing the broth to a boil in a medium pot. Once it’s boiling, reduce the heat to low or the “warm” setting to keep it hot throughout the cooking process.
In a large pot over medium heat, add the olive oil and sauté the shallot or onion for 2-3 minutes until it becomes translucent.
Add the cremini mushrooms and vegan butter, sautéing until the mushrooms brown and cook down.
Toss in the fresh thyme and minced garlic, cooking for about a minute.
Add the arborio rice and stir continuously, allowing the rice to toast for approximately 2 minutes.
Begin adding hot broth to the rice, one cup at a time, and stir until the rice absorbs the liquid. Continue this process, ensuring you don’t leave the pot unattended.
The rice will take about 20 minutes to cook, but it’s essential to check for al dente texture. You may have some leftover broth.
Once the rice is cooked, add the vegan parm, salt, and pepper, and stir to combine.
Garnish your Vegan Mushroom Risotto with more parm, fresh parsley, or thyme. It’s now ready to enjoy!
Tips & Tricks
- Use Arborio rice for the best results, as it’s known for its creamy texture.
- Feel free to customize with your favorite veggies, such as spinach or peas.
- Vegan parm or nutritional yeast adds a cheesy, umami flavor to the risotto.
Frequently Asked Questions
Yes, you can experiment with different mushroom varieties to find your favorite combination.
You can use vegetable broth or a non-alcoholic white wine substitute.
Yes, this Vegan Mushroom Risotto is naturally gluten-free.
While risotto is best when freshly made, you can prepare it in advance and reheat it when needed. Just be sure to add a little extra broth when reheating to maintain its creamy consistency.
Vegan Mushroom Risotto
Ingredients
- 6 cups low-sodium chicken-less broth (or veg broth)
- 1 tbsp extra virgin olive oil
- 1 shallot (or small yellow onion)
- 2-3 cloves minced garlic
- 1 tsp fresh thyme (optional)
- 450g cremini mushrooms (about 15 button mushrooms)
- 2 tbsp vegan butter
- 1 ½ cups arborio rice
- ½ cup white wine
- ½ cup vegan parm, plus more for serving (or sub ¼ cup nutritional yeast)
- salt and pepper to taste
Instructions
- In a medium pot, bring the broth to a boil and reduce to the low or the "warm" setting on your stove if you have it.
- In a large pot on medium, heat the olive oil. Next, add the shallot and cook for 2-3 mins or until translucent.
- Add in the mushrooms and vegan butter and sauté until the mushrooms have lightly browned, and cooked down.
- Add the fresh thyme and garlic, and cook for about 1 min.
- Add in the arborio rice, and stir constantly allowing the rice to toast in the pan for about 2 mins.
- Add 1 cup of the hot broth, and stir to combine. Once the broth is fully absorbed by the rice, repeaat this process. Keep adding 1 cup of broth at a time, stirring, and allowing the rice to absorb the liquid. *Risotto requires a lot TLC, so don't leave the pot unattended. Keep stirring!
- The rice should take about 20 mins to cook. (different brands can have different cooking times.) Check to ensure it is al dente. There may be some leftover broth.
- Once the rice is cooked, add in the vegan parm, salt, pepper, and stir to combine.
- Garnish with more parm, and either fresh parsley or thyme. Enjoy!
Notes
Nutrition
Conclusion: Vegan Mushroom Risotto
Vegan Mushroom Risotto is a delightful and satisfying dish that proves you don’t need dairy to create a creamy, rich meal. With the earthy flavors of mushrooms and the creaminess of Arborio rice, this recipe is a hit for vegans and non-vegans alike. Try it for your next special meal or any day you crave a comforting, flavorful dish.
This dish was perfect, I loved the flavor of the mushroom with risotto and served with garlic toast on the side.
Thank you so much Quinn!
This was delicious!!
Thanks Sam!
This risotto was so tasty. Turned out perfect, you really need to keep stirring so it’s quite an engaging recipe to follow lol
Yes lol it does keep you busy and so happy you liked it! Thank you for the feedback.
What an excellent recipe so tasty
Thanks Kamara!