vegan mushroom risotto

<p>This vegan mushroom risotto is creamy and rich and packed with mushroom flavor. It's really easy to make and makes a perfect savory entrée.</p>

Creamy Vegan Mushroom Risotto

Tbsp Olive Oil

Medium Onion (Chopped)

(480 grams) Cremini Mushrooms (Sliced)*

Tbsp Crushed Garlic

(300 grams) Risotto (Arborio) Rice

Vegetable Stock (Divided)*

Tbsp Vegan Butter

Sea Salt (to taste)

Black Pepper (to taste)

Parsley

Ground Black Pepper

Vegan Parmesan Cheese

Add the olive oil to a pot with the chopped onion and sauté on medium high for a couple of minutes until softened.

Add sliced mushrooms and garlic and toss with the onions.

Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.

Then remove the lid and add the rice and sauté it with the onions, mushrooms and garlic.

Then add 3 cups of vegetable stock, stir well, cover and simmer for around 20 minutes until the broth is mostly absorbed. *(See Notes)

Then add 1 and 1/2 cups vegetable stock, stir well again, cover and simmer for around 10 minutes until the broth is mostly absorbed.

Then add a final 1 and 1/2 cups of vegetable stock, stir well again, cover and simmer for a final 5-10 minutes.

It&#8217;s ready when all the stock has been mostly absorbed by the rice.

Turn off the heat and stir in the 2 Tbsp of vegan butter.

Serve it topped with fresh chopped parsley and ground black pepper. Some vegan parmesan can also be really tasty sprinkled on top. You can either make up a batch of homemade vegan parmesan or use a store-bought option.

Made this last night and I LOVED it! Thank you for this awesome recipe!!
Do you know how long this will keep in the fridge?

I made it last night for my daughter and her friends. We had carnivores, vegetarians and vegans at the table. It was easy, hearty and delicious! It was a nice to have everyone eating the same dish and enjoying it like it was made just for them.  Thank you!

Delicious!! A new family favorite. I added tomatoes because I was worried my son wouldn't go for a dish with just mushrooms, and it worked. Following you on Instagram! Thank you.

Risotto is a favorite dish for my wife and thank you that you share a vegan version of this yummy dish. Actually i wanted to know about Asparagus risotto and how it taste. Thanks again.

I made this the other night and I'm SO happy I have leftovers because I can't stop thinking about how delicious it is!! Thank you thank you! I didn't use any vegan parm but I did grate a little cashew over it when serving. This was so simple and so satisfying!

I cut the recipe in half , (one package mushrooms, half onion, 3 cups broth and 3/4 cup risotto), as it was just myself and my six year old daughter -- my husband is away working...plus he is a keto fanatic and wouldn't dare touch a carb, but I tell you, he is seriously missing out!  
I did use mushroom broth to add a richer umami flavor and also added in garlic powder while simmering.  At the end it needed a touch more salt so I used garlic salt instead, (just a pinch after it was cooked).  
My six year old loves mushrooms, but eats like a bird, but I gave her a good sized portion and was shocked that she finished off an entire bowl, even commenting how tender the mushrooms were, (I used organic white button mushrooms - diced). 
I can't even begin to say how creamy and delicious this was -- and a completely vegan dish! LOVE, LOVE, LOVE it!!   I will definitely be using this as a future side dish when we have dinner guests and definitely recommend this recipe!

This is my absolute favorite risotto recipe thank you!!!

This recipe is lovely! Very creamy, super tasty. I stirred in a heaped table spoon of miso paste - simply as I had some leftover - and served with griddled asparagus. It was the perfect lunch for the two of us, with plenty of leftovers! Will certainly be making this again.

Thank you for this perfect recipe! I didn't believe until I saw your recipe that it was even possible to make a 'creamy' risotto and that I won't miss the 'cream'. The entire family loved it incl. my 6 year old and 12 year old. My sassy 12 year old said that even if someone didn't like mushrooms, they will start liking it after they eat this dish! It made my day. Nothing more satisfying that a meal well enjoyed by family. I didn't have vegetable stock, I added finely chopped garlic, celery and some fresh herbs (Tyme and oregano)  from our kitchen garden.

I've made this many times, it's so good - and easy!! Sometimes I add peas near the end.

Coincidentally, the risotto we make is very similar to this recipe which makes a lovely risotto. We do basically the same but normally include some nutritional yeast, vegan cheese, and peas. The peas add some colour and additional texture as well as a bit of extra protein with the nutritional yeast and vegan cheese making it extra creamy. It's very easy to make and creamy deliciousness!

We didn't have any crimini or Bella mushrooms at the time so I sliced up king oyster mushrooms instead and it was delicious! We don't have to worry about storing it in the fridge or freezing it :-) Thanks for the great recipe!

Made this recipe tonight, and yes I did add some white wine, it was delicious.I only used 1 tsp of Olive oil and omitted the butter. It was so creamy and yummy :).

We all know how important it is to eat healthy, butsometimes you need good comfort food. This creamy vegan mushroom risotto willmake your day! The best part? You only need 25 minutes to cook it.

Creamy Vegan Mushrooms Risotto

oz mixed mushrooms (cremini, cardoncelli, portobello, porcini, or oyster mushrooms)

carnarolli rice (or arborio rice)

vegetable broth (option to infuse with 3 oz of dried porcini mushrooms)

dry white wine (sauvignon blanc or pinot grigio)

onions (yellow, white, or spring onions,

garlic (minced)

olive oil (extra virgin, divided)

sage leaves (whole)

rosemary

vegan parmesan cheese (plus more for serving)

vegan butter (optional)

parsley

salt and black pepper

Clean them either by brushing or lightly washing them. Towel path-dry the mushroom and slice and cut your mushrooms into slices and quarters.

If you have cardoncelli or shiitake mushrooms, you can carefully rip them from top to bottom.

In a flat saucepan, briefly heat one tablespoon of oil for a couple of seconds and stir-fry your mushrooms, face-down, until golden brown.

Prepare your mushrooms

Put your vegetable stock to simmer. If using granulated store-bought veggie stock, bring the water to boil and prepare according to packaging instructions. Optionally add the dry porcini mushrooms to the stock.

Prepare the vegetable stock

Peel and chop your onions. Slice the onions from top to bottom if you don't simply dice them finely. Up to you.

Prepare the onions

On medium heat, using the same flat saucepan, add one tablespoon of olive oil, followed by your choice of herbs, stems.

Stir-fry the onions until golden brown.

Add the risotto rice, stir until lightly toasted, add the dry white wine, and stir until it evaporates.

Add the reserved caramelized mushrooms.

Stir in the stock, little by little, stirring frequently, until 'al dente.'

On minute ten, add the homemade vegan parmesan (or nutritional yeast).

Then add one last tablespoon of oil or vegan butter and stir.

Making the risotto (about 15 minutes)

Remove from the heat, and let it sit for 2-5 minutes, and serve. Garnish with chopped parsley, Vegan Parm Cheese, and freshly cracked black pepper.

Garnish and serve.

This creamy mushroom risotto is the perfect comfort food! I share my favorite recipe for this delicious dish. It's so easy to make and you can customize it with your favorite ingredients. Watch the video now to find out how to create this amazing dish.

How To Make Perfectly Creamy Mushroom Risotto

This Vegan Mushroom Risotto is creamy, rich, and bursting with umami flavor. It&#39;s a truly comforting dish, perfect for a fancy dinner.

extra virgin olive oil

onion (finely chopped)

mushrooms (any variety, sliced)

arborio rice

white wine

vegetable stock

salt

½ tsp ground black pepper

vegan butter

Parmesan cheese

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.

Hearty and delicious, you won't believe that this Mushroom Risotto is made with only 8 ingredients, and is completely dairy-free! A cozy and healthy entree.

Hearty Mushroom Risotto

Low-Sodium Vegetable Broth

tbsp Nutritional Yeast

Arborio Rice

oz Baby Bella Mushrooms

Shallot,

tsp Fresh Thyme, chopped

Dry White Wine (Optional, but strongly recommended*)

Rosemary Garlic Cashew Cream

Salt and Black Pepper,

Large Portobello Mushroom Caps, sliced into ½” pieces

tbsp Tamari

tbsp Maple Syrup

Black Pepper,

Preheat the oven to 400F. Add the Tamari and Maple Syrup to the bottom of a large bowl and whisk well, then toss in the sliced Mushroom Caps. Spread evenly onto a greased or lined baking tray, and sprinkle generously with Black Pepper.

Bake at 400F for 25 Minutes, or until tender.

First, warm the Vegetable Broth in a large pot over the stove; keep the burner on low heat throughout the Risotto-making process, to ensure it stays warm.

Next, add the Nutritional Yeast to a separate, large pan over Medium-High Heat. Toast the Nutritional Yeast for 2-3 minutes, stirring frequently. The “Nooch” will turn a darker color and start to smoke once toasted; remove from the pan and set aside in a small dish.

Repeat the same toasting process with the dry Arborio Rice, stirring occasionally. Remove from the heat once the grains of Rice start to turn golden brown, then set aside.

Return the pan to the burner, and reduce the heat to Medium. Add the Shallot to the pan with a splash of Vegetable Broth and sauté until translucent. Then, add the diced Mushrooms, Thyme, and dry White Wine to the pan; simmer the Mushrooms in the Wine for 7-8 minutes, stirring occasionally.

Add the Arborio Rice to the pan along with ½ cup of the Vegetable Broth; reduce the heat to Medium-Low and stir the mixture frequently, to ensure all grains of rice are evenly cooking. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth, and repeat.

Begin to taste the Risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.

Once the Risotto has cooked, stir in toasted Nutritional Yeast and Rosemary Garlic Cashew Cream. Transfer to a plate, garnish as desired, and serve immediately.

My hubbie is not vegan yet, and his tastes are pretty different from mine since I went vegan, but we both love this dish! I use 1/4 cup of white wine vinegar in place of the wine, and it's downright delicious! I've taken to making it in the instant pot (2 cups brown rice and 2 cups of water), and it is just as good but so much easier!! 
Another successful recipe, Caitlin! Thank you as always!

Instead of the cashew garlic cream could I sub for oatly barista creamer?

This creamy vegan risotto is a dinner classic in our household! It only takes around 30 minutes to cook and is a delicious mid-week dinner.

Vegan Mushroom Risotto

brown onion (finely chopped)

olive oil

garlic (minced

thyme (or fresh)

vegan white wine (60 ml)

risotto rice (200 g)

mushrooms

tsp white miso paste

tsp bouillon powder

porcini mushrooms powder

tbsp cooked chesnuts (chopped)

sea salt and black pepper

Start by adding the finely chopped onion to a large pan alongside the olive oil. Cook on medium heat until translucent (2-3 minutes), then add the minced garlic and cook for a further minute.

Add the dried thyme and stir, then gently pour in the vegan white wine. Let it bubble for 2 minutes, then reduce the heat to low/medium and add your risotto rice to the pan.

Stir to combine and cook the rice for a minute or until it becomes lightly translucent. Add in the  dried mushrooms, white miso paste, stock cube and porcini powder, then begin to add water to the pan to just about cover the rice. Stir continuously and proceed to add a little water whenever the pan gets dry. Cook for at least 20 minutes with this method - or until the rice is cooked and creamy.

Top 5 vegan mushroom risotto recipes from across the web

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Creamy Vegan Mushrooms Risotto

Creamy Vegan Mushroom Risotto

Hearty Mushroom Risotto

Vegan Mushroom Risotto

Top 5 vegan mushroom risotto recipes from across the web

The most viewed vegan mushroom risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegan Mushroom Risotto

Creamy Vegan Mushrooms Risotto

Creamy Vegan Mushroom Risotto

Hearty Mushroom Risotto

Vegan Mushroom Risotto

The most viewed vegan mushroom risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine