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
Carole says
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 :)
Aimee says
It makes me so happy to hear that, Carole! Thanks for letting me know you enjoyed it :-) One of my favourite dinners.
Kat says
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
Aimee says
Oh I'm so happy to hear that, thanks for letting me know you enjoyed it Kat! Always makes my day :-) x
Holly says
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!
Aimee says
Thanks Holly, I'm so pleased you enjoyed it! I love it's simplicity too, I usually make this when I want something quick and easy :-)
Chelsey @ Chelsey Crafts says
Just stumbled upon your blog and it is now amongst my favourites! Lovely photos and writing :)
Aimee says
Thank you so much, Chelsey! That makes me very happy to hear :-)
Hana | Nirvana Cakery says
Love the simplicity of this dish Aimee. Perfect weeknight dinner:) x
Aimee says
Thank you my dear, one of my all-time favourites!