This Vegan Mushroom Risotto is creamy, rich, and bursting with umami flavor that'll leave you surprised it's dairy-free. It's a truly satisfying and comforting dish, perfect for a fancy dinner.
The creamy Arborio rice and sautéed mushrooms create a delightful blend of flavors in every bite. With its plant-based richness, you'll savor the umami without missing dairy.
Whether it's a special occasion or a cozy weeknight treat, this risotto promises to make any meal memorable. Perfect for fall when mushrooms are in season, but just as tasty any time of the year!
Looking for more vegan rice dishes? Check out my Vegan Risotto, Vegan Fried Rice, and Spanish Rice and Beans recipes. Embrace culinary diversity with these plant-based delights!
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🌟 Why you'll love this recipe
- Creamy Vegan Goodness: Indulge in the rich and creamy texture without any dairy. It's perfect for those following a vegan diet.
- Umami-Loaded: The umami flavor from the mushrooms elevates the dish, making it incredibly satisfying and flavorful.
- Versatile Dining: Whether it's a special occasion or a casual weeknight, this risotto is versatile and suits any mealtime.
- Fall Comfort: With mushrooms in season during the fall, it's an ideal dish to enjoy the bounties of the season.
- Memorable Meals: Create lasting memories with family and friends by serving this delightful and comforting dish.
🧾 Ingredient notes
Mushrooms - Cremini mushrooms are a popular choice for mushroom risotto due to their rich flavor and pleasing texture when cooked.
However, you can choose your preferred mushroom variety for a satisfying result.
Arborio rice - Arborio is the most popular short-grain rice for making risotto due to its high starch content, which yields the creamy texture essential for this dish.
An alternative option is Carnaroli rice, which offers similar results.
However, if Arborio or Carnaroli rice is not available, you can use other short-grain rice varieties, although they may not achieve the same creamy consistency.
White wine - If white wine isn't available or you prefer an alcohol-free option, vegetable stock makes a great substitute in your risotto recipe.
Just use an equal amount of hot vegetable stock instead of white wine.
Vegan Butter - If you're out of vegan butter or prefer an alternative, extra virgin olive oil works great.
Simply replace the vegan butter with an equal amount of olive oil to add a rich flavor to your vegan risotto.
Vegan parmesan cheese - My preferred choice is store-bought grated vegan Parmesan cheese.
However, you can also enjoy a delicious risotto by using my Vegan Parmesan Cheese recipe or even nutritional yeast.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Explore these exciting variations of my vegan mushroom risotto to add a unique twist to your meal:
- Mushroom and Spinach Risotto: Add a handful of fresh spinach or baby spinach to the risotto a few minutes before it's done cooking for a touch of green and extra nutrients.
- Roasted Garlic Risotto: Incorporate Roasted Garlic cloves into the risotto for a mild, slightly sweet flavor that complements the mushrooms perfectly.
- Lemon and Rosemary Risotto: Add some lemon zest and freshly chopped rosemary leaves at the end of cooking for a fresh and aromatic twist.
- Sun-Dried Tomato and Olive Risotto: Add chopped sun-dried tomatoes and black olives into the risotto for a Mediterranean-inspired flavor with a salty and savory touch.
- Creamy Pesto Mushroom Risotto: Stir in a generous spoonful of Vegan Pesto towards the end of cooking to infuse the risotto with the vibrant flavors of basil, garlic, and pine nuts.
🔪 Instructions
Step 1: Warm the stock in the microwave or bring it to a low simmer in a saucepan.
Step 2: Add the olive oil to a pot with the chopped onion and sauté over medium-high heat for 2-3 minutes or until softened, stirring frequently.
Step 3: Add mushrooms and garlic, stir, and sauté for about 5 minutes or until lightly browned, stirring frequently.
Step 4: Then add the rice and cook for a couple of minutes, stirring occasionally.
Step 5: Add the wine and cook until the liquid is absorbed.
Step 6: Add the vegetable stock, ½ cup at a time (120 ml), and stir frequently. When the stock is almost absorbed, add more and repeat this step until the rice is ‘al dente’. It takes about 18 to 20 minutes.
Step 7: Remove from the heat, add the salt, pepper, vegan butter, and vegan Parmesan cheese. Stir until well combined, try the risotto, and add more salt or pepper if needed.
Step 8: Let it sit covered for 5 minutes and serve.
💭 Expert tips
- Use Hot Vegetable Stock: Ensure your vegetable stock is hot when adding it to the risotto for consistent and even cooking, essential for the right texture.
- Add Wine at the Right Time: Incorporate white wine after browning the rice and before adding the stock. This lets the rice absorb and release the wine's flavors during cooking.
- Deglaze the Pot: As you pour in the wine, use it to scrape up any food bits stuck to the bottom. This boosts flavor and keeps the rice from sticking, simplifying stirring.
- Keep Stirring: A successful risotto requires constant attention. Stir frequently while adding the stock and scrape the pot's bottom to prevent sticking.
- Cook Until al Dente: Avoiding mushiness, risotto can be ready in about 20 minutes after the first stock addition, dispelling the myth of the lengthy 45-minute stir.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 4 days when stored in an airtight container.
Make sure to refrigerate it promptly after it cools to room temperature and reheat it thoroughly before consuming any leftovers.
Yes, you can! To freeze it, allow the risotto to cool completely, then transfer it to an airtight container or freezer-safe bag.
Make sure to remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 2-3 months.
When you're ready to enjoy it, thaw it in the refrigerator overnight and then reheat it on the stovetop or in the microwave, adding a bit of vegetable stock if needed to restore its creamy consistency.
Creamy risotto is at its prime when served fresh from the stove, so making it in advance is not the ideal choice.
However, if you do have leftovers, they can still be quite enjoyable! Simply store any remaining risotto in an airtight container and refrigerate it. It should stay tasty for approximately 3 to 4 days.
To reheat vegan mushroom risotto, you have two options. On the stovetop, warm it over low-medium heat with a bit of vegetable stock, stirring until heated through.
Alternatively, use the microwave in 30-second intervals, stirring between each, until it reaches your desired temperature. Adjust the seasoning as needed after reheating.
When serving alongside vegan mushroom risotto, consider a variety of delightful options.
Classic Vegan Caesar Salad, crisp Vegan Coleslaw, and Vegan Garlic Bread add different textures and flavors.
Roasted Broccoli and Roasted Asparagus, seasoned to perfection, provide a nutritious and tasty complement to your meal. These choices make for a well-rounded and satisfying dining experience.
🍽️ Other vegan dinner ideas
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Creamy Vegan Mushroom Risotto
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 pound mushrooms, any variety, sliced
- 4 cloves garlic, minced
- 2 cups arborio rice
- 1 cup white wine, or the same amount of vegetable stock
- 8 cups vegetable stock
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup vegan butter
- 1 cup grated vegan Parmesan cheese, I used store-bought, but you could also use my vegan Parmesan cheese or nutritional yeast instead
Instructions
- Warm the stock in the microwave or bring it to a low simmer in a saucepan.
- Add the olive oil to a pot with the chopped onion and sauté over medium-high heat for 2-3 minutes or until softened, stirring frequently.
- Add mushrooms and garlic, stir, and sauté for about 5 minutes or until lightly browned, stirring frequently.
- Then add the rice, stir, and cook for a couple of minutes, stirring occasionally.
- Add the wine and cook until the liquid is absorbed.
- Add the vegetable stock, ½ cup at a time (120 ml), and stir frequently. When the stock is almost absorbed, add more and repeat this step until the rice is ‘al dente’. It takes about 18 to 20 minutes.
- Remove from the heat, add the salt, pepper, vegan butter, and vegan Parmesan cheese. Stir until well combined, try the risotto, and add more salt or pepper if needed.
- Let it sit covered for 5 minutes and serve.
Notes
- Use Hot Vegetable Stock: Ensure your vegetable stock is hot when adding it to the risotto for consistent and even cooking, essential for the right texture.
- Add Wine at the Right Time: Incorporate white wine after browning the rice and before adding the stock. This lets the rice absorb and release the wine's flavors during cooking.
- Deglaze the Pot: As you pour in the wine, use it to scrape up any food bits stuck to the bottom. This boosts flavor and keeps the rice from sticking, simplifying stirring.
- Keep Stirring: A successful risotto requires constant attention. Stir frequently while adding the stock and scrape the pot's bottom to prevent sticking.
- Cook Until al Dente: Avoiding mushiness, risotto can be ready in about 20 minutes after the first stock addition, dispelling the myth of the lengthy 45-minute stir.
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