This easy, healthy weeknight meal is super creamy, yet light, and one of my all-time favourites. Not only is it dairy-free/vegan but it is naturally gluten-free too.
This vegan mushroom risotto is a recipe I make often. It’s quick, easy, guaranteed deliciousness.
A great dish to try if you’re new to a vegan diet as it’s really simple and will really satisfy your tastebuds.
You don’t need any dairy to achieve this creamy texture and full flavour! Follow my tips below for risotto success…
Vegan Risotto Making Tips
- Stirring regularly. You don’t have to stand over the stove, stirring constantly but regular stirring will help the rice release it’s starch.
- Adding the stock a cup at a time. Adding the stock in all in one go is simply just like boiling rice but we want a creamier result than that.
So adding the stock in a bit at a time, waiting until each ladel-full has nearly been absorbed will help create that gluey texture. - “Mantecatura” – Loosely translated as “enrichment” or to give something a buttery texture.
This is achieved at the end of the recipe, when the rice is almost cooked and the liquid has very nearly been absorbed.
Remove the rice from the heat and stir for a couple of minutes, adding an extra ingredients, such as dairy-free butter, oil, vegan cheese, nooch or fresh herbs.
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 shiitake dashi, 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!
More Vegan Risottos
Tomato Risotto with Roast Vegetables
📖 Recipe
Vegan Mushroom Risotto
An easy, healthy weeknight meal that's super creamy, yet light, and full of flavour. Not only is it dairy-free/vegan but it is naturally gluten-free too.
Ingredients
- 1 tbsp olive oil
- 1 shallot, or ½ white onion, diced
- 3 garlic cloves, minced
- 100 g / 3.5 oz button mushrooms, thinly sliced
- 100 g 3.5 oz (approx ½ cup) risotto rice
- 500 ml (2 cups + 1 tbsp) vegetable stock
- ½ tbsp white wine vinegar, (Optional)*
- 4 tbsp nutritional yeast flakes, (Optional)**
- Fresh parsley, to serve
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large sauté pan. Add the shallot and garlic and cook on a medium-low heat until softened.
- Add the mushrooms and cook for a further minute.
- Stir in the risotto rice and vinegar. Immediately pour in a ladle of stock and bring to a boil then reduce to a simmer. Wait for the rice to absorb the liquid, before adding another ladle full. Repeat for approximately 30 minutes, until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
- Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
- Serve and enjoy!
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.
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Nutrition Information
Yield 2 Serving Size ½ recipeAmount Per Serving Calories 322Total Fat 8.8gSaturated Fat 1.8gTrans Fat 0gCholesterol 0mgSodium 103mgCarbohydrates 50.5gFiber 4.1gSugar 3.4gProtein 10.6g
Jono says
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.
Aimee says
So happy you both enjoyed it! Thanks Jono
Ian says
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
Aimee says
Hi Ian. So glad it went down well! Makes me very happy to hear that it’s meat eater-approved too :-)
Dana says
Went vegan a few weeks ago, thought it was gonna be really hard and challenging. This recipe made my life a lot easier. :)
Aimee says
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.
Riley says
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!
Aimee says
Yes, I like quinoa but can’t imagine it working too well with this recipe. Glad you enjoyed it anyway!
Melanie Pennie says
Just made this tonight and it is absolutely DELICIOUS!!! The best Mushroom Risotto I have ever tasted, could have eaten twice as much!! :)
Aimee says
Yay, so pleased to hear that! I can always eat at least twice as much as I’m supposed to ;-)