The Best Vegan Mushroom Risotto You Will Ever Taste

Are you looking for the perfect vegan mushroom risotto recipe? Look no further! This delicious vegan mushroom risotto is made with only a few simple ingredients, but it packs a flavorful punch. It’s creamy, savory, and oh-so-satisfying. Enjoy this vegan mushroom risotto as a main course or side dish – no matter how you serve it, you’re sure to be impressed by its deliciousness! Let’s get cooking!

What You Need

Making a vegan mushroom risotto is easy, but you will need the right ingredients to do it. Here is what you will need for the perfect vegan risotto:
-1 cup of Arborio rice
-4 cups of vegetable broth
-2 tablespoons of olive oil
-1 large onion, finely chopped
-3 cloves of garlic, minced
-8 ounces of mushrooms, chopped
-1 teaspoon of dried thyme
-1 teaspoon of salt
-1 teaspoon of ground black pepper
-2 tablespoons of nutritional yeast
-2 tablespoons of fresh parsley, chopped
Once you have gathered all these ingredients, you are ready to start making your delicious vegan mushroom risotto.


Before you start to cook your vegan mushroom risotto, there are some steps that need to be taken to ensure the best results. First, gather all of your ingredients. You will need 1/2 cup of uncooked Arborio rice, 1/4 cup of white wine, 4 cups of vegetable broth, 1 onion (diced), 2 cloves of garlic (minced), 1/2 pound of mushrooms (sliced), 3 tablespoons of olive oil, 1 tablespoon of butter, 1/2 teaspoon of salt, and pepper to taste.
Next, prepare all the vegetables. Start by dicing the onion, then mince the garlic. Slice the mushrooms into thin slices and set them aside.
Heat a large pot over medium heat and add the olive oil and butter. When the butter is melted, add in the onion and garlic. Sauté for 5 minutes until the onion has softened.
Then add in the mushrooms, stirring them to coat with the butter and oil mixture. Cook for about 5 minutes or until the mushrooms have released their liquid and are lightly browned.
Finally, add in the rice and stir it in with the vegetables. Toast the rice for about 2 minutes until it’s lightly browned. Add in the white wine and let it cook for about 3 minutes or until it has been absorbed. Now you are ready to start cooking your vegan mushroom risotto! Pour in the vegetable broth one cup at a time, stirring regularly and making sure to scrape up any bits of rice that may have stuck to the bottom of the pan. Simmer for about 15-20 minutes or until the rice is cooked through and most of the liquid has been absorbed. Once the risotto is finished, season with salt and pepper to taste. Give it one last stir and let it sit for 5 minutes before serving.

The Cooking Process

Making a vegan mushroom risotto is relatively simple and straightforward. Begin by heating some olive oil in a large skillet or pot over medium heat. Once the oil is hot, add your diced onion, garlic, and mushrooms, stirring occasionally. Cook for 5 minutes, until the vegetables are soft and lightly golden.
Next, add the arborio rice to the skillet or pot and stir until the rice is coated with the oil. Continue to cook for another minute or two.
Once the rice is hot, pour in your vegetable broth and season with salt and pepper to taste. Stir the mixture until the liquid comes to a gentle boil. Lower the heat and allow the mixture to simmer until all of the liquid has been absorbed. This should take about 15-20 minutes.
When the risotto is ready, it should be creamy and thick. Give it one last stir, then turn off the heat and let it sit for a few minutes before serving.
If desired, you can top your vegan mushroom risotto with a drizzle of olive oil, freshly grated Parmesan cheese, chopped fresh parsley, and a sprinkle of lemon zest. Enjoy! Serve the vegan mushroom risotto warm in individual bowls or plates. It makes a delicious vegetarian main dish, as well as a hearty side dish for grilled chicken or steak. For an extra flavor boost, try adding sautéed greens like spinach or kale during the last five minutes of cooking. If you’d like a creamier texture, feel free to add more vegetable stock during cooking. Leftover risotto can be stored in an airtight container in the fridge for up to four days; just reheat gently on the stovetop with a splash of stock when you’re ready to eat. If you love this vegan mushroom risotto recipe, why not try experimenting with different varieties of mushrooms? Shiitake, cremini, oyster mushrooms—the possibilities are endless! Have fun creating new flavors and textures while making sure to keep this classic Italian dish plant-based.


When it comes to topping your vegan mushroom risotto, you can really get creative! Here are a few of our favorite toppings to add:
-Freshly grated Parmesan cheese
-A drizzle of olive oil
-Crumbled feta cheese
-Toasted pine nuts
No matter which toppings you choose, it’s sure to make your risotto even more flavorful and delicious. Feel free to experiment with different combinations and find the ones that you love best. Don’t forget to finish it off with a sprinkle of sea salt and freshly cracked black pepper to bring out all the flavors. Enjoy! Once everything is cooked, plate up your dish, top with your favorite ingredients, and dig in! This vegan mushroom risotto is sure to become one of your favorite go-to dishes for family dinners or special occasions. The creamy texture and earthy flavor will have everyone asking for seconds. Serve this dish hot with some crusty bread on the side for an unforgettable meal that won’t leave anyone disappointed.


Once your vegan mushroom risotto is cooked to perfection, it’s time to serve and enjoy! Plate the risotto in individual bowls and top with your choice of garnish. Try adding some freshly chopped herbs, like basil or parsley, as well as a sprinkle of vegan cheese or nutritional yeast. You can also drizzle some olive oil over the top for an extra burst of flavor. Serve with a glass of vegan wine for a truly delicious and satisfying meal. Enjoy! The combination of earthy mushrooms, rich arborio rice, and flavorful vegetable stock make this vegan mushroom risotto a real treat. If you have any leftovers, store them in an airtight container in the fridge for up to five days – just reheat in the microwave before serving again. If you want to mix things up, feel free to add additional vegetables or protein to this dish – try adding steamed kale, spinach, peas, edamame, cubed tofu, etc., for more texture and nutrition. This versatile dish can be enjoyed on its own or as part of a larger spread – either way, you’ll love its comforting flavor and creamy texture. The best part? It’s easy to make this delicious dish in under 30 minutes – perfect if you’re looking for something quick yet flavorful. Get creative with your ingredients and explore all the different ways you can make this classic dish!

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