Vegan Mushroom Risotto – Simple Vegan Blog

Vegan mushroom risotto, creamy, rich, and flavorful. It is such a wonderful, comforting, and satisfying recipe! The perfect fancy dinner.

Have you ever tried vegan mushroom risotto? If you haven’t yet, this is the perfect opportunity to not miss out on one of the most delicious recipes ever. So creamy, cheesy, dairy-free, and flavorful it sure makes an excellent classy dinner for a special occasion.

It is a rich dish that you and your guests will end up absolutely loving. And by the way – it turns out SO WELL with arborio rice since this type of rice is perfect for these kinds of recipes. Give it a try and let me know how it goes in the comments. Enjoy!

Ingredient notes

• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. 
• Arborio rice: if you can’t find it, use short-grain rice instead. However, you may need to adjust the amount of broth.
• White wine: you could also use more vegetable stock instead.
• Vegetable stock or water: I prefer vegetable stock because it enhances the flavor of this vegan risotto. However, water is okay too. I strongly suggest you make your own vegetable broth at home, but you could also use it store-bought.
• Vegan butter: store-bought works amazing, but you could also make your own vegan butter at home. You could use oil instead.
• Grated vegan Parmesan cheese: I used Violife, you could also use our vegan Parmesan cheese or nutritional yeast.

Dietary variations

• Make soy-free: use soy-free vegan butter and vegan cheese. You could also use oil and nutritional yeast instead, or even vegan Parmesan cheese.
• Make it oil-free: you could sautée the veggies using vegetable stock or water instead of oil, omit the vegan butter and add nutritional yeast or our vegan Parmesan cheese instead.

How to make vegan mushroom risotto

For the mushrooms:

• Heat the oil in a large skillet or pan, and when it’s hot, add the mushrooms, garlic, and salt. Stir and cook over medium-high heat until golden brown, stirring frequently. Remove from heat and set aside.

For the vegan risotto:

• Add the oil to the same skillet, and when it’s hot, add the garlic, onion, and celery. Stir and cook over medium-high heat until golden brown, stirring frequently. 
• Then add the rice and cook for a couple of minutes, stirring occasionally.
• Pour in the wine and cook until the liquid is absorbed.
• Incorporate 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 ½ more cup of stock (120 ml), the cooked mushrooms, salt, pepper, vegan butter, and vegan Parmesan cheese. Stir until well combined.
• Let it sit covered for 5 minutes.
• Serve your vegan mushroom risotto immediately.

How to store

• Fridge: keep it in an airtight container in the fridge for 5-7 days.
• Reheat: ​​it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

Is risotto vegan?

No, risotto is traditionally not vegan because it is made with dairy products, such as regular cheese and butter, and can be topped with Parmesan cheese.

Looking for more vegan dinner recipes?

Did you make this vegan mushroom risotto recipe?

Please leave a comment and rate it below. We’d love to hear from you!

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Vegan Mushroom Risotto

• 
  
  Author:
  
  Iosune
• 
  
  Prep:
  
  15 mins
• 
  
  Cook:
  
  30 mins
• 
  
  Total:
  
  45 mins
• 
  4 1x
• 
  Main Dishes
• 
  Italian
• 
  Vegan

Servings 4 1x

Scale
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Vegan mushroom risotto, creamy, rich, and flavorful. It is such a wonderful, comforting, and satisfying recipe! The perfect fancy dinner.

Ingredients

For the mushrooms:

• 1 tbsp extra virgin olive oil
• 8 ounces any variety of mushrooms (225 g), sliced
• 2 cloves of garlic, sliced
• ⅛ tsp salt

For the vegan mushroom risotto:

• 1 medium onion, diced
• ¼ cup celery (50 g), diced
• 2 cloves of garlic, sliced
• 1 cup arborio rice (200 g)
• ½ cup white wine (120 ml), you could also use more vegetable stock 
• 4–5 cups vegetable stock (1-1.25 l),warm,  I used 1 cups or 1 l
• 1 tsp salt
• ½ tsp ground black pepper
• 2 tbsp vegan butter
• ½ cup grated vegan Parmesan cheese (50 g), I used Violife, you could also use our vegan Parmesan cheese or nutritional yeast

Instructions

For the mushrooms:

1. Heat the oil in a large skillet, and when it’s hot, add the mushrooms, garlic, and salt. Stir and cook over medium-high heat until golden brown, stirring frequently. Remove from heat and set aside.

For the vegan risotto:

1. Add the oil to the same skillet, and when it’s hot, add the garlic, onion, and celery. Stir and cook over medium-high heat until golden brown, stirring frequently. 
2. Then add the rice and cook for a couple of minutes, stirring occasionally.
3. Add the wine and cook until the liquid is absorbed.
4. 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. 
5. Remove from the heat, add ½ more cup of stock (120 ml), the cooked mushrooms, salt, pepper, vegan butter, and vegan Parmesan cheese. Stir until well combined, try the risotto and add more salt or pepper if needed.
6. Let it sit covered for 5 minutes.
7. Serve your vegan mushroom risotto immediately.
8. Store leftovers in an airtight container in the fridge for 5-7 days. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

Notes

• Any type of oil or salt will do. 
• If you can’t find arborio rice, use short-grain rice instead. However, you may need to adjust the amount of stock. You’ll be able to find it through this link, though. 
• Feel free to add other veggies you have on hand, as well as your favorite kind of dried or fresh mushrooms, such as portobello mushrooms, shiitake mushrooms, cremini mushrooms, oyster mushrooms… And so on!

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 343
• Sugar: 4.5 g
• Sodium: 1337 mg
• Fat: 8 g
• Saturated Fat: 1.6 g
• Carbohydrates: 49.9 g
• Fiber: 3.7 g
• Protein: 10.6 g