Vegan Mushroom Risotto

Close up on cooked mushrooms on top of creamy yellow risotto.

5 stars (13 ratings)

Vegan Mushroom Risotto

This easy Vegan Mushroom Risotto is perfect for date night. Simple ingredients and tender mushrooms elevate every bite of the creamy rice for a truly comforting and earthy dish!

Prep Time15

Cook Time45

Total Time1

Course: Main

Cuisine: Italian-inspired

Servings: servings

Calories: 389kcal

Author: Nora Taylor

Ingredients

For the mushrooms

8 ounces cremini or baby bella mushrooms, cleaned and quartered
2 tablespoons vegan butter
pinch of salt

For the risotto

5 cups warm vegetable broth
2 tablespoons olive oil
1 small sweet onion, diced
3 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
3/4 cup full fat coconut milk OR unsweetened vegan creamer
3/4 cup grated vegan parmesan cheese (I used Violife)
salt + black pepper, to taste

US Customary - Metric

Instructions

Prepare the mushrooms

In a large non-stick pan (I use the same one I cook the risotto in), melt the vegan butter over medium-high heat.
Add the cleaned and quartered mushrooms to the pan and sauté for about 5 minutes until lightly browned. Once they are browned, sprinkle a little salt on top and sauté for 1 more minute.
Remove the mushrooms from heat, transfer to a plate , cover to keep warm and set aside while you make the risotto.

Make the risotto

In the same pan over medium heat, add the olive oil and warm. Now add the chopped onion and cook for 2-3 minutes, then add the garlic and cook for 1 more minute. Add the rice and stir to coat with the oil, sautéing for about 2 more minutes.
Next, add the white wine and stir constantly until the wine is fully absorbed.
Add 1/2 cup of the warm broth, and stir until absorbed. Continue adding 1/2 cup broth at a time, stirring frequently until absorbed each time, until all the liquid has been absorbed and the rice is al dente (tender, yet slightly chewy), about 20-30 minutes. The heat should be high enough that the rice/broth is bubbling soon after you add it, but not boiling too much or the liquid will absorb too quickly. If you've used all the broth and it still doesn't taste tender enough, keep adding water or more broth until it's done.
Once all the liquid is absorbed, stir in the coconut milk or vegan creamer and most of the parmesan cheese, saving some for the top.
To serve, divide risotto onto plates and top with mushrooms and more parmesan, and parsley if desired. Enjoy!

Notes

Feel free to use any mushrooms you prefer. Wild mushrooms or a combination of mushrooms are fine.
If needed, you can leave out the wine and add a tablespoon of fresh lemon juice instead.
To keep the broth warm, I like to have it in a small pot on low heat. That way, it will stay warm the whole time the risotto cooks.

Nutrition