Vegan Mushroom Risotto

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Delicious vegan mushroom risotto served in a bowl garnished with parsley

Vegan Mushroom Risotto is a delicious and creamy dish that everyone will love. This risotto captures the rich flavors of mushrooms and is made without any animal products. It is simple to make and perfect for a weeknight dinner or a special occasion. With every spoonful, you will enjoy the satisfying combination of creamy rice, hearty mushrooms, and fresh herbs. Whether you are a long-time vegan or just curious about plant-based cooking, this recipe will impress you.

Why make this recipe

There are many reasons to make Vegan Mushroom Risotto. First, it is a comfort food that feels indulgent but is made with wholesome ingredients. The creamy texture and rich flavors prove that plant-based dishes can be just as satisfying as traditional ones.

This recipe is also versatile. You can enjoy it as a main dish or serve it as a side. It fits well into many diets and lifestyles. Additionally, it is full of nutrients, including vitamins, minerals, and fiber. The mushrooms add depth, while the nutritional yeast provides a cheesy flavor without dairy.

Finally, making this risotto allows you to connect with cooking. Stirring the risotto helps you be present in the moment and creates a warm, comforting meal. Overall, this Vegan Mushroom Risotto is not only tasty but also nourishing and fulfilling.

How to make Vegan Mushroom Risotto

Making Vegan Mushroom Risotto is straightforward. Follow these simple steps to create a warm and delicious meal that everyone will love.

Ingredients:

  • 2 white onions, diced (about 300 grams)
  • 3–4 cloves garlic, diced (about 10 grams)
  • 2 tsp herbes de provence
  • 5 cups white button mushrooms, chopped (about 400 grams)
  • 1 1/2 cups arborio rice (about 300 grams)
  • 5 – 5 1/2 cups vegetable stock (1.2 – 1.3 liters)
  • 1/4 cup dry white wine (60 milliliters)
  • 1 tsp truffle oil (optional)
  • 2 – 4 tbsp nutritional yeast (30–60 grams)
  • 2 tbsp lemon juice (30 milliliters)
  • 2 cups frozen peas (about 300 grams)
  • Sea salt and pepper to taste
  • 1/3 cup cashews (about 50 grams)
  • 1/2 tbsp lemon juice (for cashew cream, about 8 milliliters)
  • 1 – 2 tbsp nutritional yeast (optional, for cashew cream, 15–30 grams)
  • 2 – 3 tbsp water (for cashew cream, 30–45 milliliters)
  • Fresh basil (for garnish)

Directions:

  1. Soak cashews in hot water while preparing the risotto.
  2. In a large and deep pan over medium-high heat, sauté diced onions and garlic with herbes de provence in a splash of vegetable broth until softened. This usually takes about 3-4 minutes.
  3. Add chopped mushrooms and sauté for another 3-4 minutes until they soften. If the mixture seems dry, add extra vegetable broth as needed.
  4. Stir in arborio rice and sauté the rice with the vegetables for a couple of minutes until the rice turns light golden brown. This step helps toast the rice, boosting its flavor.
  5. Add 2 cups of vegetable broth to the rice mixture, stirring continuously until the liquid is absorbed. Repeat this process, adding broth gradually until the rice is just cooked. You will likely use about 5 to 5 1/2 cups of broth total.
  6. (Optional) Add dry white wine and stir until absorbed. This adds a depth of flavor that enhances the overall dish.
  7. Stir in truffle oil (if using), nutritional yeast, lemon juice, and frozen peas. Cook until peas are just tender, about 2-3 minutes. Season with sea salt and pepper to taste.
  8. For cashew cream, drain and rinse soaked cashews. Blend the cashews with lemon juice, nutritional yeast, and water until smooth and creamy. Adjust the water to achieve your desired consistency and season with salt as needed.
  9. Stir the cashew cream into the risotto or serve it on the side for a creamy addition. Garnish the risotto with fresh basil before serving.

How to serve Vegan Mushroom Risotto

Serving Vegan Mushroom Risotto is easy. Use a large spoon to place a generous scoop of risotto in each bowl. Add a swirl of the creamy cashew topping on each serving for extra richness. Finish with a sprinkle of fresh basil leaves and, if desired, extra nutritional yeast for added flavor. This dish pairs well with a crisp salad or fresh bread.

How to store Vegan Mushroom Risotto

To store Vegan Mushroom Risotto, allow it to cool completely. Then, place the risotto in an airtight container. It will keep in the refrigerator for 3-5 days. If you want to freeze the risotto, portion it into freezer-safe containers. It can last for up to 2 months in the freezer. When you are ready to eat it, defrost in the fridge overnight and reheat on the stove or microwave until warmed through. You may need to add a bit of vegetable broth when reheating to help bring back its creamy texture.

Tips to make Vegan Mushroom Risotto

  • Stirring is essential in making risotto. It helps to release the starch from the arborio rice, creating a creamy texture. Stir often while adding the broth gradually.
  • Use a good quality vegetable broth for the best flavor. Homemade broth is even better if you have time to make it.
  • Feel free to adjust the vegetables. You can add spinach, asparagus, or even butternut squash for a seasonal twist.
  • If you want to make this dish even creamier, consider mixing in a tablespoon of vegan butter when the risotto is done cooking.
  • When making the cashew cream, blend thoroughly for the smoothest texture. You can adjust the nutritional yeast and lemon juice to your liking.

Variation (if any)

You can modify this Vegan Mushroom Risotto in several ways. Try different types of mushrooms like shiitake or portobello for varied flavors. For a spicier kick, add red pepper flakes while cooking. You can also turn this risotto into a seasonal dish by including whatever vegetables are in season, like asparagus or peas, in addition to the mushrooms.

FAQs

Can I make this risotto ahead of time?

Yes, you can prepare the risotto ahead and reheat it later. Risotto is best when fresh, but it still tastes great when reheated.

Is this recipe gluten-free?

Yes, Vegan Mushroom Risotto is gluten-free as long as you use gluten-free vegetable stock.

Can I add more protein to the dish?

Yes! You can add cooked lentils or chickpeas for additional protein. They will blend nicely with the flavors of the risotto.

Is there a substitute for nutritional yeast?

If you don’t have nutritional yeast, you can skip it, but you will lose the cheesy flavor. Some people use vegan cheese as an alternative.

How many servings does this recipe make?

This recipe serves about 4 people, making it perfect for family meals or gatherings.

Nutritional Information

  • Serving Size: 1 cup
  • Calories: 350
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 62g
  • Dietary Fiber: 6g
  • Sugars: 2g
  • Protein: 9g

Enjoy the rich flavors of Vegan Mushroom Risotto by following this straightforward and delicious recipe. Your taste buds will thank you!