Wallflower Kitchen

Vegan Recipes

Creamy Mushroom Risotto (Vegan + GF)

Creamy Mushroom Risotto (Vegan + GF) This mushroom risotto is a recipe I make often. It’s quick, easy, guaranteed deliciousness. Why I haven’t posted it on the blog yet is beyond me…

And no, you don’t need any cheese to achieve this creamy texture and full flavour!

I usually just make it with vegetable stock cubes but lately have been using my gut-healing vegetable broth which is not only more nutritional but adds a wonderful flavour. I also recommend mushroom stock, if you happen to have some.

For a subtle cheesy flavour, I often add nutritional yeast – you can buy this in health food stores or online but don’t worry if you can’t find it. It’s still delicious without it!

This risotto is:

  • Dairy-free
    •
  • Vegetarian & vegan
    •
  • Gluten-free
    •
  • Nut-free
    •
  • Soy-free
    •

Creamy Mushroom Risotto (Vegan + GF)

Creamy Mushroom Risotto (Vegan + GF)

Creamy Mushroom Risotto (Vegan + GF)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
An easy, healthy weeknight meal that's super creamy and full of flavour.
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Ingredients

Metric - US

Instructions

  1. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
  2. Add the mushrooms and cook for a further minute.
  3. Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
  4. Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
  5. Serve and enjoy!

Recipe Notes

*White wine vinegar adds extra flavour but it still works well without it.
**Nutritional yeast adds a cheesy flavour but again, still works well when left out.

If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen
Creamy Mushroom Risotto (Vegan + GF)

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Comments

All commentsReviewsQuestions

  1. Where do you find plain, uncooked risotto? I have been to three stores, including Whole Foods.
    Reply

    • I did the same thing haha. Finally I figured it out. It's not called risotto rice. It's called Arboro rice, which is used to make risotto
      Reply

    • Try looking for Arborio Rice which is the rice used in Risotto. The recipe should actually say arborio.
      Reply

  2. I saw this recipe and decided to make it for my newly vegan 15 year old daughter. I was so hesitant about nutritional flakes, but I’m so glad I bought them!!! It added such a Parmesan cheesy flavor. My daughters stomach gets so upset with cheese, but she misses it so much. This was the PERFECT substitute and so easy to make. I followed the directions exactly and it was perfection. Thank you!!
    Reply

  3. I think the stock I used was too strong, it overpowered the risotto. Next time I will reduce the stock by a half cup and add white wine instead. I am certainly keen to try this again with a few personal tweaks.
    Reply

  6. Made this today for lunch as my first vegan meal and absolutely loved it! So much flavour without any animal products, it's amazing. 5 stars, would definitely recommend to anyone even anyone who isn't vegan!
    Reply

  10. I loved this and yes it was soo soo soo creamy! We didn't add anything extra and tbh it didn't need anything more. This is such an awesome and easy recipe to make, definitely one to save. I increased my portions a little so myself and my husband could take it for lunch. Thank you soo much for sharing. Can't wait to try the other recipes on this website!
    Reply

  11. Will this work for 6 servings if I triple the recipe? I just know that usually you add liquid 1/2 cup at a time so just worried if I add a lot of liquid it may get mushy. What about this recipe makes it creamy?
    Reply

  13. I just made this tonight, soooooo easy and delicious! Took no time to prepare and the risotto literally looks after itself. I didn't add the yeast flakes and added chopped silverbeet to the mix (because it was sitting in the fridge). After adding the hot stock, mine literally cooked to perfection in 20 mins. Added walnuts on top to be fancy haha. My flatmates loved it too! Try this recipe, its so easy! Simply delicious!!!
    Reply

  14. Just made this for my vegan wife. I doubled the recipe to make enough for 4. I used the absorption method adding a cup of stock at a time. I also topped mine with a bit of finely grated cheese. (Im not vegan) Was delicious and my wife loved it. Will definitely make it again! Thanks.
    Reply

  15. Hi Aimee Thanks so much for this. As a dad needing to cook for vegan teenager daughter this hit the spot even for a meat eater like me! Yummy. Ian
    Reply

  16. Went vegan a few weeks ago, thought it was gonna be really hard and challenging. This recipe made my life a lot easier. :)
    Reply

    • Well that makes me very happy to hear! Thank you for that comment, Dana :-) Let me know if you have any recipe requests or need any tips on making the transition easier.
      Reply

  17. I just made this recipe with Quinoa instead of risotto rice. It's good, but I definitely think it would be better with risotto. I also left out the white wine vinegar and feel like it could have been helpful in adding a little depth to the flavour. So yummy, though. I'll definitely make it again. Comfort food!
    Reply

  18. Just made this tonight and it is absolutely DELICIOUS!!! The best Mushroom Risotto I have ever tasted, could have eaten twice as much!! :)
    Reply

  22. I made this and it was super good. I didn't use the nutritional yeast flakes. Plus I added a can of white kidney beans for added protein. This was what we had for dinner. Going to make this again.
    Reply

    • So glad you enjoyed it, Dina! And I like to idea of adding the kidney beans - I bet the starchiness made it even more creamy :-)
      Reply

  23. It's good! Only just enough for two, with bread and salad on the side. I will definitely be making this again, but I'll probably use 150g of rice next time.
    Reply

  26. That was dreamfood..no kiddin f..cking delicious. I didnt use wine, but added some coconutmilk at the end and a sqeez lemonjuice.. ;)
    Reply

  27. Hi I'm cooking this tonight it looks declicious! I want to thank you for using measures in your recipes, for those of us in the UK who aren't familiar with the cup system it's a life saver, I find so many recipes that I'm put off trying because I can't convert them with confidence.
    Reply

  28. Loved this! Added some lead and a dash of lime juice and it was delicious See this as a great base risotto for any beg!!!
    Reply

  29. Absolutely delicious! I found it needed a little extra stock to cook the rice because I didn't use white wine. will definitely cook again!!
    Reply

  30. This looks so incredible hoping to do it for some meal prep- I just have what may be a weird question but oh well- do you think you could pull this off with brown rice? I know it won't be in any way purist risotto but I try to use brown rice and carbs more from a health perspective plus I always have it lying around! So what do you think, would the same method apply? Thanks a mill x
    Reply

  31. Just made this! So delicious! I put a lot of pepper in mine(I love the taste) and it turned out so well! And I love that it isn't so heavy/doesn't leave me feeling bloated after!
    Reply

  33. Love the recipes but can't stand all the advertisements that pop up constantly on your website. So won't be persevering with your recipes.
    Reply

    • Hi Lisa, sorry to hear that but what do you mean by pop-up? Are you on desktop or mobile? I shouldn't have any pop-ups but I do have mobiles in my sidebar and within the content. I need these to be able to afford to run my site but if they really bother you, you can install an ad-blocker on your browser which will prevent it. Please let me know if you see pop-ups though so I can report them to my ad company. Thanks!
      Reply

  34. I absolutely love this recipe - so easy and delicious! I made it for the third time last night and chucked in a lot of green veg I had (courgette, asparagus, green beans & spinach) and it turned out really well. Yum! Thanks for sharing :)
    Reply

  35. Aimee, I have just discovered your blog via minimalist baker and I love your recipes! This one is definetly my favorite, I stirred in some spinach and it turned out perfectly! Thank you so much for creating simple and amazing recipes xx
    Reply

  36. As a uni student I'm always looking for simple but yummy recipes and this was perfect! It's really easy to make and adjust slightly for your preference, for example I used butter instead of oil as its slightly creamier, and next time i might add some diced spinach! Really lovely recipe!
    Reply

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