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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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
Alison says
This receipe is wonderful. I didn’t have any Arborio rice on the spot so I substituted with jasmine rice... it was phenomenal. Newly vegan, I was searching for quick recipes I could make for dinner (and lunch the next day) for myself after I already made the husband and kids a non-vegan dinner. This is one I WILL DEFINATELY make again. And, I’m sure if I served it to my husband tonight he would have never know it was vegan and he would have asked for seconds! : ) Thanks for sharing this recipe!!!
Anita says
Thank you so much for the mushroom risotto recipe!
I have never had nutritional yeast and thought to give it a try...
I think you have just saved my life!! Lol
I have been craving cheese and I can't wait to try out some more recipes using this new ingredient.
Many thanks
Dina says
Where do you find plain, uncooked risotto? I have been to three stores, including Whole Foods.
Marina says
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
Jude says
Try looking for Arborio Rice which is the rice used in Risotto. The recipe should actually say arborio.
Suzanna Cravy says
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!!
A says
Nutritional yeast is also a good source of b12 for vegans. Its good to sprinkle on her food daily!
Alli says
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.