Vegan Mushroom Risotto

2.34 from 3 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Side Dish

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 370kcal

Author: Anjali Shah

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)

Other veggies I've added that are great:

US Customary - Metric

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