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
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.
- 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
- 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!
*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 InformationYield 2 Serving Size ½ recipe
Amount Per Serving Calories 322Total Fat 8.8gSaturated Fat 1.8gTrans Fat 0gCholesterol 0mgSodium 103mgCarbohydrates 50.5gFiber 4.1gSugar 3.4gProtein 10.6g
I’ll admit that I’m a skeptic when it comes to vegan substitutes, and when I went to buy the nutritional yeast I was even more skeptical. Consider me swayed. It’s delicious! I can’t believe how cheesy and rich it tastes. I can’t wait to make it again!
So pleased you enjoyed it, Hannah! I was also very skeptical when I first tried nutritional yeast but now I’m hooked and put it on everything.
Made this recipe because I have been vegan since I had heart surgery 2 years ago and wanted something simple for dinner a little risotto anssome salad. I added peas to my risotto at the end. I used whole grain risotto rice took longer and more liquid to soften rice but once it was done it was delicious with my salad. Had leftovers for the next day and I it with spinach and kale. Wonderful. I recommend this recipe to anyone not just vegans. Makes a wonderful side dish.
Nikki Crist says
It was good but the portion size was so small. I will make it again but double the recipe.
This is one of my favourite recipes since going vegan! I cannot recommend enough
Delicious!! Made this recipe tonight for my boyfriend and I as we are trying to incorporate more vegan meals into our life. Let me tell you, this recipe did not disappoint. I was really nervous too when adding the nutritional yeast (never heard of it before) but I’m so glad I did! Did not add the white wine vinegar because I forgot to buy it, but it was delicious without. Thank you for such a lovely, easy, vegan recipe! I will definitely be saving it!
Y Hallam says
I’m new to being dairy free and I didn’t know if risotto would taste any good without a hefty whack of parmesan but this does.
I included the white wine vinegar and half of the recommended nutritional yeast. I also substituted the parsley with fresh chives and stirred through chilli flakes at the end. This is easy to make, tasty comfort food!