Vegan Mushroom Risotto Recipe – Easy Creamy Comfort Food

Last Updated on 4 months by Neha Deshmukh

Vegan Mushroom Risotto Recipe – Easy Creamy Comfort Food

Hey everyone! If you’re anything like me, there’s nothing quite as comforting as a warm, creamy bowl of risotto on a chilly evening. But sometimes, you want that comfort without the dairy. That’s where this vegan mushroom risotto comes in! It’s unbelievably creamy, packed with earthy mushroom flavour, and surprisingly easy to make. I first made this when I was trying to impress a vegan friend, and it was a huge hit – honestly, even my non-vegan family asks for it now!

Why You’ll Love This Recipe

This vegan mushroom risotto is a winner for so many reasons. It’s a fantastic way to enjoy a classic Italian dish while keeping it plant-based. It’s also relatively quick – ready in under 40 minutes! Plus, it’s wonderfully adaptable. Feel free to swap out the mushrooms, add a little spice, or make it a festive side dish. It’s pure comfort food, made easy.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 tbsp olive oil
• 1 onion, whole
• 100g mushrooms
• 3 garlic cloves
• 1 cup risotto rice
• 3 cups vegetable stock
• 2 tbsp vegan butter
• ?? cup vegan parmesan cheese (to taste)
• ?? cup white vinegar
• Fresh parsley or coriander, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Risotto Rice Varieties: Arborio rice is the classic choice for risotto, but Carnaroli rice is even better if you can find it! It has a higher starch content, resulting in an extra creamy texture.
• Vegan Butter Options: There are some fantastic vegan butters available now. I love using one with a sunflower oil base for a really rich flavour.
• Vegetable Stock Quality: This is key. A good quality vegetable stock will really elevate the flavour of your risotto. Homemade is best, but a good store-bought organic stock works well too.
• Vegan Parmesan Substitutes: Nutritional yeast is a classic, but you can also find pre-made vegan parmesan alternatives. Or, try blending cashews with nutritional yeast and a pinch of salt for a homemade version!
• Regional Mushroom Variations: Don’t be afraid to experiment with different mushrooms! Shiitake, oyster, or even a mix of wild mushrooms will add a lovely depth of flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent – about 5-7 minutes.
2. Add the chopped garlic and sliced mushrooms to the pot. Cook until the mushrooms release their juices and start to brown – another 5-7 minutes. Don’t overcrowd the pan, or they’ll steam instead of brown!
3. Stir in the risotto rice and sauté for about 2 minutes. This toasts the grains and helps release their starch, which is essential for a creamy risotto. You’ll notice a slight nutty aroma.
4. Now, pour in about half of the vegetable stock (around 1.5 cups), cover the pot, and simmer gently for about 20 minutes. Stir occasionally to prevent sticking, and add more stock as needed if it gets absorbed too quickly.
5. Add the remaining vegetable stock and the white vinegar. Continue to cook for another 10 minutes, stirring frequently, until the rice is creamy and tender, but still has a slight bite to it. This is the sweet spot!
6. Remove the pot from the heat. Stir in the vegan butter, salt, and pepper to taste. The butter will melt into the risotto, creating that gorgeous creamy texture.
7. Finally, garnish with vegan parmesan cheese and fresh parsley or coriander. Serve immediately and enjoy!

Expert Tips

• Warm Stock is Best: Using warm stock helps maintain the temperature of the risotto and ensures even cooking.
• Stir, Stir, Stir!: Frequent stirring is crucial for releasing the starch from the rice and creating that creamy texture.
• Don’t Rinse the Rice: Unlike other rice dishes, you don’t want to rinse risotto rice. The starch is your friend here!

Variations

Want to switch things up? Here are a few ideas:

• Vegan & Gluten-Free: This recipe is naturally vegan! To ensure it’s gluten-free, double-check that your vegetable stock and vegan parmesan are certified gluten-free.
• Spice Level – Adding Chili Flakes: My friend Priya loves a little heat, so I often add a pinch of red chili flakes during the mushroom stage. It adds a lovely warmth.
• Festival Adaptations – Thanksgiving/Christmas Side Dish: This risotto makes a beautiful side dish for Thanksgiving or Christmas. You could add roasted butternut squash or cranberries for a festive touch. My family now requests it every year!

Serving Suggestions

This risotto is fantastic on its own, but it also pairs well with:

• A simple green salad
• Roasted asparagus
• A glass of crisp white wine

Storage Instructions

Leftover risotto can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of vegetable stock to restore its creaminess. It won’t be quite as perfect as freshly made, but still delicious!

FAQs

1. What type of rice is best for risotto?

Arborio rice is the most common, but Carnaroli rice is even better for a creamier result.

2. Can I use different types of mushrooms in this risotto?

Absolutely! Feel free to experiment with shiitake, oyster, or a mix of wild mushrooms.

3. How do I prevent the risotto from becoming gluey?

Don’t overcook the rice! It should be creamy but still have a slight bite. Frequent stirring also helps.

4. Can this risotto be made ahead of time?

It’s best enjoyed fresh, but leftovers can be reheated.

5. What is a good substitute for vegan parmesan cheese?

Nutritional yeast is a great option, or you can blend cashews with nutritional yeast and salt.

6. Can I use homemade vegetable stock?

Definitely! Homemade stock will give the risotto the best flavour.