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
Miki says
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!!
Lorna says
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
Chelsey Fewer says
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!
Aimee says
I put lot’s of pepper on things too, especially risottos! So glad you enjoyed it, thanks so much for letting me know :-)
Edwina at Induction Cooking says
This looks incredibly delicious. I adore mushroom risotto and I haven’t made it an a long time. Your recipe looks quite straight forward so I’m looking forward to trying it. Mushrooms and garlic, yum.
Aimee says
Thanks Edwina!
Lisa Boyle says
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.
Aimee says
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!