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.
pragati
Looks seriously creamy...the potato will make it sticky like a cheesy sauce
(this comment was made on the old recipe version)
veggiesdontbite
Thank you! It's very creamy and so good!
dixya @ food, pleasure, and health
i cant get over how creamy the sauce looks..yum
(this comment was made on the old recipe version)
veggiesdontbite
Isn't it nuts?! No dairy but creamy as can be!
Kristy @ Southern In Law
I feel like I could eat (drink?) an entire bowl of that sauce alone! Yum! This looks amazing.
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Kristy! I may take a few spoonfuls like soup when I'm making it...it really is amazing how good and creamy it is without all the dairy!
Letty / Letty'sKitchen
Great idea--making orzo risotto with cashew cream and potatoes!
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Letty! It's delicious!
Linda @ Veganosity
Gut rocks are no fun! This looks amazing! I'm going to make pasta for dinner tonight and some creamy cashew cream sauce to smother it in. YUM!
(this comment was made on the old recipe version)
veggiesdontbite
No fun at all! Thank you Linda! Isn't creamy sauce SO good?!
Natalie
I overbought some orzo and literally have 2 bags of it in my pantry RIGHT NOW! Thanks for an awesome recipe. Good timing!
(this comment was made on the old recipe version)
veggiesdontbite
Well you can't let it go to waste! LOL! Thanks so much and let me know if you try it!
Lucie
Oh yes please! A big comforting bowl of creamy goodness for me <3
(this comment was made on the old recipe version)
veggiesdontbite
Me too!! Ha!
The Food Hunter
this is my kind of dish
(this comment was made on the old recipe version)
veggiesdontbite
Thank you!
Ryan @ Feed by Round Pond
This looks fantastic! Comfort food without the balloon feeling afterwards - great recipe.
(this comment was made on the old recipe version)
veggiesdontbite
Thank you Ryan! It's the perfect indulging meal!
The Vegan 8
This looks so incredible Sophia!! So darn creamy and rich looking, just how a risotto should be! I love that you used orzo here instead of the traditional arborio rice, what a lovely twist. I haven't had orzo in a few years now and totally need to get some to make this. It has all of my favorite ingredients too, for a rich creamy sauce. I could totally eat this for breakfast and dinner!
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Brandi!! It's so nuts how creamy it can be without all that butter and dairy! The orzo is so good in it. Super indulgent and perfect comfort food. And you totally can eat it for breakfast, I would!
Tracy | Baking Mischief
I love the idea to cook orzo like risotto! And I would never have guessed in a million years from those photos that this was dairy-free. It looks soooo creamy. I can't wait to try it.
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Tracy! Isn't it crazy how creamy it can get without the dairy? But it is and it's so good!
Tania
Your vegan orzo risotto looks absolutely scrumptious! I am pinning it for later!
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Tania! Let me know if you try it!
Jenn
Looks so good, Sophia! So rich and creamy! I love "orzotto". Such a great cheater version of risotto! And I love anything with peas! 🙂
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Jenn! I love orzo. Although it isn't much of a cheat since you still have to stir and stir like in regular risotto. But I do have a cheat version on my post!!
Rebecca @ Strength and Sunshine
Killing me with comfort food! LOVE risotto and of course any creamy dreamy sauce! What a great way to switch up the rice too!
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Rebecca!! I love comfort food! SO yummy!
Jo from yummyvege
This looks so good, i love risotto, the creamier the better!
(this comment was made on the old recipe version)
veggiesdontbite
Thank you! It's pretty creamy!