Vegan Mushroom Risotto – Veggies Don’t Bite Fitnessnacks

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Last modified: January 27, 2024. Originally posted: January 27, 2024 By Sophia DeSantis

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Rich and creamy vegan mushroom risotto is made with a combination of veggies, herbs, wine and dairy free milk for the most incredible meal!

This healthy but super flavorful version of a traditional Italian meal will knock your socks off. Perfect for a date night at home!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

This post was originally published on February 22, 2016.

You can even add in extra veggies if you prefer a vegetable loaded meal. We love to add vegan Parmesan for an even richer result!

Ingredients

Risotto is a bit of a labor of love, but it’s not difficult per se, it just takes a little patience. I love taking the time to make this delectably satisfying dish, it just feels so fancy yet the kids actually eat it too!

The great thing about this rich and creamy vegan mushroom risotto recipe is that you can tweak it a few different ways to fit your preferences, and it tastes amazing no matter what!

• Onion – sweet or yellow onions are ideal for their more neutral taste. Shallots are a good stand in, just avoid red onion as the taste can be overpowering.
• Mushrooms – there are so many varieties of mushrooms to choose from! White button mushrooms are easy to find, but cremini mushrooms are much more flavorful. You could also use portobello, shiitake, porcini, or even oyster mushrooms.
• Arborio rice – arborio rice is what is traditionally used in risotto and gives this dish its texture. If you don’t have any on hand you can swap it out for short grain rice, either white or brown, and even orzo. The texture will be different but still delicious!
• White wine – dry white wine is best such as Chardonnay or Pinot Grigio. If you are not using the wine, just add an extra ½ cup broth to the total.
• Veggie broth – Make sure to warm the broth before adding it to the rice. If you don’t it will add quite a bit of cooking time, and honestly who has extra time on their hands?
• Thyme leaves – these add an excellent taste, feel free to experiment with other fresh herbs as well!
• Garlic – use freshly minced garlic cloves for the best results, although jarred minced garlic will work as well.
• Sea salt

To get this extra rich in flavor, I suggest adding in two other ingredients:

• Dairy free milk – I used Cashew Milk but oat or almond milk are good options as well.
• Vegan Parmesan Cheese – For extra cheesy flavor mix in some dairy free parmesan at the end, about ½ to 1 cup is a good amount.

How To Make Vegan Risotto

1. Sauté the onion, mushrooms, and seasonings over medium heat in olive oil, or use vegetable broth instead to keep this recipe oil free.
2. Add the rice and toast.
3. Pour in the wine (if using) and cook until absorbed.
4. Stir in warm broth ½ cup at a time letting it absorb completely before adding more, repeat until you reach your desired consistency and the rice is tender.
5. Enjoy!

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

What to serve with risotto

Garnish your mushroom risotto with fresh parsley or basil, some cracked black pepper, and a dusting of vegan parmesan to give it that little extra something.

You can also sneak in some extra flavor and nutrients by adding in extra veggies like spinach, asparagus, broccoli, or peas.

Risotto is a hearty enough dish to stand alone, but I like to serve a variety of foods at dinnertime. Any of these plant based dishes go wonderfully with this recipe:

Meal Prep and Storage Tips

• Store leftover mushroom risotto in an airtight container in the refrigerator for up to 5 days.
• You can also safely freeze this dish but the texture will change. Defrost completely in the refrigerator before reheating.
• To reheat leftover risotto you can simply microwave, but the best way to recapture the fresh texture is to add about ¼ cup of liquid (either water or broth) for every 1 cup of risotto. You can do this either in the microwave or on the stovetop, just make sure to stir well so it heats evenly.

Common Questions

What can vegans eat with risotto?

Anything plant based! I like to serve with a side of veggies or a salad.

What can I use instead of Parmesan in risotto?

You can simply omit the parmesan and your risotto will still be delicious, or better yet you can use a Vegan Parmesan!

What is a good substitute for cream in risotto?

Milk can stand in place of cream, but this recipe uses broth and white wine with an optional addition of dairy free milk.

Is risotto typically vegan?

It is not as it usually uses butter and parmesan cheese. Luckily though those are easy to sub out for plant based ingredients!

More Vegan Rice Recipes

Rice is one of those incredibly versatile foods, it’s used in basically every cuisine! It’s easy to have cooked on hand to make up quick meals the family will actually eat. Check out these other recipes that feature the great grain!

Vegan Mushroom Risotto

Sophia DeSantis

Rich and creamy vegan mushroom risotto is made with a combination of veggies, herbs, wine and dairy free milk for the most incredible meal!

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 370 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 cup chopped yellow or sweet onion
• Drizzle of your favorite oil to sauté , or broth if oil free
• 1 pound mushrooms , sliced
• 2 teaspoons fresh thyme leaves
• 2 cloves garlic , chopped
• 1 teaspoon sea salt
• 1 ½ cups Arborio rice , see note
• ½ cup white wine , sub with broth if you don’t want wine (see note)
• 7-8 cups veggie broth , low sodium if needed
• 1-4 cups unsweetened dairy free milk of choice , optional, but recommended, to sub for some of the broth (see note)
• ½-1 cup vegan Parmesan , optional (see note)

Other veggies I’ve added that are great:

Shop Ingredients on Jupiter

Instructions 

• Put the broth, plus subbed in milk if using, into a pot and warm on low. You want this warm when you add it to the rice so that it cooks faster.

• Sauté onion and oil, or broth if oil free, until onion is soft. About 5 minutes.

• Add the mushrooms, thyme, garlic and salt and sauté until the mushrooms have released all of their liquid and are browning. About 5 more minutes.

• Add the rice and cook until toasted a bit. About 2-3 minutes.

• Add the wine and cook until it’s absorbed, about 2-3 minutes. If you are not using wine, skip this step.

• Add the warmed broth (or broth/milk mix) about ½ cup at a time and stir the rice until it’s absorbed. Then keep adding until all done or you reach a consistency you like. I used all of it. This takes about 20-25 minutes.

• If using Parmesan, mix it in at the end.

• Serve!

Notes

• You can use another rice if you prefer, but arborio gives it a creamy texture. You can even use orzo to make this an orzo based risotto.
• If you are not using the wine, just add an extra ½ cup broth to the total. Keep in mind the richness flavor wise will be lost a little.
• If you want this extra creamy sub 1-4 cups of the broth with your favorite dairy free milk. I have done from 1 to 4 and the more you sub the creamier and even more amazing it is.
• For extra cheesy flavor mix in Parmesan at the end. This makes it even richer.

The old version of this recipe is a lazy risotto recipe that makes a creamy sauce added directly to cooked rice. Here is the sauce recipe:

• 1 cup boiled potato (about 1 medium sized potato)
• 4 garlic cloves, roasted
• ¾ cup raw cashews (soaked overnight if not using high speed blender)
• 1 ½ cups veggie broth
• 1 cup unsweetened dairy-free milk, I used cashew
• 2 tablespoons fresh lemon juice
• 1-2 teaspoons sea salt
• 1 teaspoon apple cider vinegar (optional for added tang)

Simply blend all sauce ingredients. Saute the onion, garlic, mushrooms, thyme and salt in a pan. Then add the sauce and cook until thickened. Add the cooked rice (or orzo if you prefer) into the pan and mix to combine.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 370kcalCarbohydrates: 72gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 815mgPotassium: 497mgFiber: 4gSugar: 6gVitamin A: 48IUVitamin C: 7mgCalcium: 22mgIron: 4mg

Nutrition and metric information should be considered an estimate.

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