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
- Sauté the onion, mushrooms, and seasonings over medium heat in olive oil, or use vegetable broth instead to keep this recipe oil free.
- Add the rice and toast.
- Pour in the wine (if using) and cook until absorbed.
- 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.
- 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:
- Grilled Romaine Salad
- Avocado Kale Salad with Butternut Squash
- Sautéed Spinach with Garlic
- Asparagus Fries
- Peas with Scallions and Dill
- Baked Lima Beans
- Greek Green Beans
- Vegan Meatballs
- Portobello Mushroom Steak
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
Anything plant based! I like to serve with a side of veggies or a salad.
You can simply omit the parmesan and your risotto will still be delicious, or better yet you can use a Vegan Parmesan!
Milk can stand in place of cream, but this recipe uses broth and white wine with an optional addition of dairy free milk.
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
Ingredients
- 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)
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.
- 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)
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Jaime Nevers
This recipe was absolutely delicious. I’m a new vegan and have been looking for good wholesome recipes that I can make. This was a total home run. I added a small zucchini finely chopped to mine for a little extra somethin and it complemented the dish well. Thanks for the recipe!
veggiesdontbite
This makes me so happy Jaime! Thank you so much for the great review!
Pamela
I made this last night and my husband’s comment was “keep the recipe!” This one will go into the regular rotation! I used a cup and a half of Califia unsweetened almond milk and the rest veggie broth and Vegan Parmesan shreds from Follow Your Heart. At first we were worried the two of us wouldn’t be able to finish it all in a few days. Yeah, not going to be a problem.
veggiesdontbite
This makes me so happy Pamela! Thanks for the great review!
Vanessa
That sauce would make a shoe taste good! At first I thought it would be too salty, but after everything was all done, it was perfect. Definitely roasting my garlic for next time. And there WILL be a next time.
(this comment was made on the old recipe version)
veggiesdontbite
Hahaha!! Totally made me laugh Vanessa! Yes, the salt seems like a lot but you are spreading it over something so it loses saltiness. I'm so happy you like it!!
Deneen Glennon
This looks amazing! I am going to try making it this weekend! I am a little confused with the directions. It says to place the first 6 ingredients into a high speed blender. This would be the potato, garlic cloves, raw cashews, veggie broth, cashew milk and lemon juice. What about the apple cider vinegar? I don't see where in the recipe it comes in.
(this comment was made on the old recipe version)
veggiesdontbite
Hi Deneen! Weird, it must have not saved right when I changed it over to my new recipe card. Thanks for checking that! It should say place "sauce" ingredients into high speed blender. All fixed now! Thank you!!
Cassie Thuvan Tran
I haven't had risotto in a while but it's delicious! Love the peas and mushrooms combined in this recipe--I know that both vegetables are kind of unpopular, but I am OBSESSED! I don't know if this is possible, but what can you substitute for cashews?
(this comment was made on the old recipe version)
veggiesdontbite
Hi Cassie! I'm so happy you like it! So the cashews are a little tough. The reality is that cashews are the best way to get a true creamy flavor. There are other ways that are nut free, but they are not as spot on. If you can't have cashews, the other things that I have tried and seen are potato (I already have some of that and too much will give you a potato flavor), cauliflower (I would suggest you roast it first instead of boiling it), white beans (not too many because you don't want hummus) and I have also seen sunflower seeds although this is not my favorite. A combo of the first 3 could give a somewhat creaminess without nuts. Let me know if you give any of it a try!
Tiffany
Just made this sauce for Alfredo pizza sauce and it is soooo good. Using leftovers for pasta tomorrow. Thanks.
(this comment was made on the old recipe version)
veggiesdontbite
AH!! YAY!! So happy to hear you love it as much as we do!
Brenda Douglas
Love this sauce. I made it the second time with sweet potatoes and added some sirracha. Love it!!
(this comment was made on the old recipe version)
veggiesdontbite
That sounds amazing!!! Thanks for sharing!
Stacey
This is the first recipe of yours we've tried and it definitely won't be the last! It really satisfied my craving for something rich and creamy. Except for the stirring it is an easy meal to prepare, and the stirring was worth it since both my toddler and husband loved it (without the mushrooms haha). I did use the optional add-ins, except dried mint rather than fresh.
(this comment was made on the old recipe version)
veggiesdontbite
Thank you so much for your kind words Stacey!! I am so happy that you are here and that you loved this recipe. Let me know if you ever have any questions! Here is another awesome easy kid meal using that same sauce from this recipe: https://www.veggiesdontbite.com/creamy-mac-and-peas/
Robin
I don't see where it says how to thicken the sauce if you're not making the risotto? Thanks!
(this comment was made on the old recipe version)
veggiesdontbite
Hi Robin! If you look in the notes section it says to follow the last direction for the part that is just the sauce. Pretty much you blend it all then pour it in a pot and heat over low medium until thick! Super easy. Make sure to stir often to avoid sticking and burning. When I get to my computer I'll change it a bit to make it more clear. Let me know how you like it!!
Sara | Belly Rumbles
I have just pinned and printed this one out. Desperately trying to add more meat free meals to the routine that the husband and son will enjoy. I am pretty certain that this is one of them. I also love the sauce and can see so many ways for use.
(this comment was made on the old recipe version)
veggiesdontbite
Yay!! So happy to hear. We use the sauce in SO much here. Check out my brand new recipe Pizza Burritos, it's in there and it's SO good! We also just put it over pasta with roasted veggies!
Sina @ Vegan Heaven
This looks so incredibly creamy, Sophia!! I'm getting so hungry right now just looking at it. Haha! And what a great idea to use orzo for risotto, never thought of this.
(this comment was made on the old recipe version)
veggiesdontbite
Thanks so much Sina! I love orzo, much better than rice to me. I grew up eating it so we put it in a lot!
Mandy
Holy comfort food!!! WOW! That sauce looks insane, Sophia - who needs the orzo? 😉 I love all the garlic in here, too....can't wait to try this!!
(this comment was made on the old recipe version)
veggiesdontbite
HA! Thanks Mandy! Funny thing is that I made the sauce alone last night to put over pasta and I couldn't stop eating it with a spoon! It has that extra tang that I love so much! And the roasted garlic is key, gives it that sweet caramelized flavor versus the sharp raw garlic flavor. Let me know if you try it!
Alisa @ Go Dairy Free
Such a brilliant use of cashew milk. I'm a huge fan of cashew sauces (may even be burning my husband out on them!) but haven't tried one with orzo like this.
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Alisa! I find that adding a bit of the cashew milk in really makes a creamy sauce. It's become one of our favorites and I already have another recipe I'm using it in!