Vegan Mushroom Risotto
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.There’s nothing quite like my creamy Vegan Mushroom Risotto. It is so easy to make in under an hour with simple ingredients like mushrooms, white wine, and arborio rice. I often serve it as a side, but honestly, I could eat a whole bowl on its own, it’s that good.
I’m always cooking up something healthy and plant-based with Italian vibes. Whether it’s an easy vegetarian zucchini lasagna or the gnocchi with spinach recipe my kids ask for on repeat, the flavors really take the spotlight. And this creamy vegan mushroom risotto is right up there too, ready in 50 minutes and definitely worth sharing!
If you’ve ever made a risotto before, you’ll know that you need patience to make it perfect. It’s a constant stir and not a recipe that you can walk away from. But the end result is definitely worth the effort – trust me! The creamy soft grains of rice gently cooked in a delicious broth, combined with earthy mushrooms and finished with vegan parmesan cheese, is the definition of heaven on a plate.
👩🏽🍳 Why I Love This Recipe
The last time I made this mushroom risotto, I didn’t have any dairy-free milk on hand, so I skipped it. It still tasted great, but it was missing that creamy texture you expect from a good Italian risotto. This time, I used cashew milk, and it made all the difference, it gave the dish a rich and smooth texture that that took my mushroom risotto recipe to the next level.
The key to making a great risotto starts with sautéing the onion until it’s soft and smells amazing. Then I add the garlic and mushrooms and cook them until they’re browned and full of flavor. After that, I stir in the rice, making sure to keep it moving so it doesn’t stick. I pour in the wine, then slowly add the broth and dairy-free milk a little at a time, letting the rice absorbs all the liquid as it cooks. Once the rice is just tender, I stir in some vegan parmesan and it’s ready to serve. So yummy!
My vegan mushroom risotto is the perfect dish to serve on its own or as part of a balanced dinner. My boys always go back for more, and my husband usually starts tasting it before I’ve even served it. Ha! Try it out and let me know what you think, I hope your family enjoys it as much as mine does.
🥘 Ingredients
What I love about this creamy vegan mushroom risotto is how easy it is to change things up depending on what you like or have on hand. No matter how I make it, it always turns out delicious. Here’s what I used this time:
Onion: I use sweet or yellow onions, they are ideal for their more neutral taste. Shallots are a good stand in, just avoid red onion as the taste can be too much.
Mushrooms: There are so many varieties of mushrooms to choose from! White button mushrooms are easy to find, but cremini mushrooms are much more flavorful. You could also use portobello, shiitake, porcini, or even oyster mushrooms.
Arborio rice: This rice is what is traditionally used in risotto and gives this dish its texture. If you don’t have any on hand you can swap it out for short grain rice, either white or brown, and even orzo.
Wine: Dry white wine is best such as Chardonnay or Pinot Grigio. If you are not using the wine, just add an extra ½ cup broth to the total.
Veggie broth: Make sure to warm the broth before adding it to the rice.
Thyme leaves: These add an excellent taste, feel free to experiment with other fresh herbs as well!
Garlic and salt: I use sea salt and freshly minced garlic cloves for the best results, although jarred minced garlic will work as well.
🔪 How To Make
Risotto takes a little time and attention, but it’s not hard to make. I actually enjoy slowing down and making this super satisfying dish. Here’s how I do it:
Warm the liquid: I pour the broth into a small pot, and cashew milk too. I warm it on low so it’s ready to go.
Sauté the veggies: I cook the onion, mushrooms, and seasonings in a large pan over medium heat with a little olive oil. When I want to keep it oil-free, I just use vegetable broth instead and it works just as well.
Toast the rice: I stir in the arborio rice and let it cook for a couple of minutes. I keep stirring so it gets lightly toasted without sticking to the pan.
Add the wine: I pour in the wine and let it simmer for a few minutes. I stir gently until the liquid has cooked off and the rice has soaked it up.
Add the broth and finish: I pour in warm broth/milk about half a cup at a time, giving the rice time to absorb it before adding more. I keep doing this until the rice is tender and the risotto is nice and creamy, then I serve it right away.
💭 Expert Tips
My #1 Secret Tip for making this vegan mushroom risotto is to take your time with the broth. I add it slowly, just a little at a time, and let the rice soak it all up before adding more. It’s not something you can rush, but that slow process is exactly what makes it turn out so creamy without using any cream at all.
Other Tips To Keep In Mind:
- Warm your broth first: I always warm the broth before adding it to the risotto. It helps the rice cook more evenly and keeps the temperature steady so the texture is perfect.
- Keep stirring: Risotto loves attention. I stir it often while it cooks so the rice doesn’t stick and the texture stays creamy.
- Taste as you go: Near the end, I always taste the risotto to check if the rice is tender and the seasoning is right. Sometimes I add a pinch more salt or an extra splash of broth to loosen it up.
- Add veggies at the right time: If I’m adding softer veggies like spinach or zucchini, I stir them in near the end so they stay bright and don’t get mushy.
📖 Variations
I love making this vegan risotto with all kinds of variations, and over time I’ve found a few favorites that I’m excited to share with you.
Add peas or asparagus: I toss in peas or chopped asparagus during the last few minutes of cooking. They cook quickly and give the risotto a little pop of green and sweetness.
Top with toasted nuts or seeds: For a little crunch, I sprinkle some toasted pine nuts or sunflower seeds on top before serving.
Make it lemony: A squeeze of fresh lemon juice or a little lemon zest at the end gives the risotto a fresh finish.
🍽 Serving Suggestions
When I serve this creamy vegan mushroom risotto, I love pairing it with something hearty on the side. One of my favorites is this turkey meatloaf, it has that tender middle with a crispy top that works so well alongside the risotto. I also like to add a few slices of this golden tofu schnitzel for a bit of crunch and extra protein.
If I’m keeping things lighter, I’ll toss together a beetroot and feta salad or make a simple Ratatouille with tomatoes, zucchini, and eggplant. Both add a fresh balance to the meal and bring more veggies to the table without much extra work.
🧊 Storage Directions
Refrigeration: I keep any leftover mushroom risotto in an airtight container in the fridge, and it stays fresh for up to 5 days.
Freezing: You can freeze it if needed, but just know the texture might be a little different when you reheat it. I let it thaw fully in the fridge before warming it up again.
Reheating: To bring the risotto back to life, I add about 1/4 cup of water or broth for every cup of risotto. Then I warm it either on the stovetop or in the microwave, stirring a few times so it heats up evenly.
❓Recipe FAQs
How do I make it extra creamy?
If I want the risotto to be really creamy, I stir in a splash of dairy-free milk near the end. Another trick I use is blending two tablespoon of the risotto and then stirring it back in. That helps make the whole pot smoother without changing the flavor.
How do I know when the risotto is done?
I check the rice after about 20 minutes of cooking and stirring. It should be soft but not mushy, and the broth should be mostly absorbed. If the rice still feels a little too firm, I add a bit more broth and keep cooking for a few more minutes.
What can I use instead of wine?
If I don’t have white wine or just don’t want to use it, I replace it with a little extra veggie broth. I usually add a splash of lemon juice or apple cider vinegar too. It gives the risotto a little brightness and keeps the flavor balanced.
🥣 More Healthy Mushroom Recipes!
Love this plant based side dish recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Vegan Mushroom Risotto
There’s nothing quite like my rich and creamy Vegan Mushroom Risotto. It is so easy to make in under an hour with simple ingredients like mushrooms, white wine, and arborio rice. I often serve it as a side, but honestly, I could eat a whole bowl on its own, it’s that good.
Servings: 4
Calories: 370kcal
Ingredients
- 1 cup chopped yellow or sweet onion
- Drizzle of your favorite oil to sauté , or broth if oil free
- 1 pound mushrooms , sliced
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic , chopped
- 1 teaspoon sea salt
- 1 ½ cups Arborio rice , see note
- ½ cup white wine , sub with broth if you don't want wine (see note)
- 7-8 cups veggie broth , low sodium if needed
- 1-4 cups unsweetened dairy free milk of choice , optional, but recommended, to sub for some of the broth (see note)
- ½-1 cup vegan Parmesan , optional (see note)
Instructions
- Put the broth, plus subbed in milk if using, into a pot and warm on low. You want this warm when you add it to the rice so that it cooks faster.
- Sauté onion and oil, or broth if oil free, until onion is soft. About 5 minutes.
- Add the mushrooms, thyme, garlic and salt and sauté until the mushrooms have released all of their liquid and are browning. About 5 more minutes.
- Add the rice and cook until toasted a bit. About 2-3 minutes.
- Add the wine and cook until it’s absorbed, about 2-3 minutes. If you are not using wine, skip this step.
- Add the warmed broth (or broth/milk mix) about ½ cup at a time and stir the rice until it’s absorbed. Then keep adding until all done or you reach a consistency you like. I used all of it. This takes about 20-25 minutes.
- If using Parmesan, mix it in at the end.
- Serve!
Notes
- My #1 Secret Tip for making this vegan mushroom risotto is to take your time with the broth. I add it slowly, just a little at a time, and let the rice soak it all up before adding more. It’s not something you can rush, but that slow process is exactly what makes it turn out so creamy without using any cream at all.
- Warm your broth first: I always warm the broth before adding it to the risotto. It helps the rice cook more evenly and keeps the temperature steady so the texture is perfect.
- Keep stirring: Risotto loves attention. I stir it often while it cooks so the rice doesn’t stick and the texture stays creamy.
- Taste as you go: Near the end, I always taste the risotto to check if the rice is tender and the seasoning is right. Sometimes I add a pinch more salt or an extra splash of broth to loosen it up.
- Add veggies at the right time: If I’m adding softer veggies like spinach or zucchini, I stir them in near the end so they stay bright and don’t get mushy.
Nutrition
Calories: 370kcal | Carbohydrates: 72g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 815mg | Potassium: 497mg | Fiber: 4g | Sugar: 6g | Vitamin A: 48IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 4mg
