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.
Donna
Yum! This popped up in my Facebook feed a few days back, and I have been thinking about it ever since, glad I found it again! My kids are huge fans of orzo, and I love how creamy this is, without any dairy!
(this comment was made on the old recipe version)
veggiesdontbite
Thank you Donna! We love orzo too. It's crazy how creamy something can get without dairy!
Michelle Blackwood
This is the ultimate comfort food, love this creamy risotto!
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Michelle!
Becky Striepe
This looks so good! I love risotto, and I think adding peas might be the trick that gets my 3yo to dig in.
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Becky!! I love it too. The peas are awesome for the kiddos!
Aimee / Wallflower Girl's Kitchen
This is my kind of dish. Looks super creamy and delicious!
(this comment was made on the old recipe version)
veggiesdontbite
Thank you! It's really super creamy!
Cadry
This sounds divine! Cashews do such a magical job of making sauces fatty & creamy. I feel like a fool for all of those years I just ate them by the handful as a snack! 😉
(this comment was made on the old recipe version)
veggiesdontbite
Thank you Cadry!! You're so funny. I actually usually love the cashew and walnut combo. Didn't work for the flavor I wanted here but it's my usual go to. Nuts are amazing!!
Gin
That sauce looks incredible! You've really got the creamy going on! 🙂
(this comment was made on the old recipe version)
veggiesdontbite
Thank you!! It's really creamy!
Mel@avirtualvegan.com
I love anything rich and creamy so this has my name all over it! It looks fantastic!
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Mel!! Me too!
Taylor Thurston
I've never actually tried risotto before. Right?! How can I call myself a food blogger?? It's almost shameful. This risotto looks SOO good... the creamier the better I say!
(this comment was made on the old recipe version)
veggiesdontbite
Wha?!! We need to remedy this. Stat. Start with the lazy way and work your way up. Lol!!!
Sam | Ahead of Thyme
Yum! I love risotto and this look so good! Thanks for sharing!
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Sam! It's so creamy and good!
uma
I love risotto, i have tried pumpkin one. this looks so yummy, creamy....love to try!
(this comment was made on the old recipe version)
veggiesdontbite
Thank you! It's really creamy!
Nicole
Looks wonderful, especially the sauce!!! I'm such a fan of creamy and rich but agree that it just doesn't do my belly well so it isn't eaten very often. Nice to have another recipe I can hold on to for when that craving hits again.
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Nicole!! It's so great to be able to eat what you want and feel good!!
Natalie | Feasting on Fruit
I've honestly never made risotto because of the whole stirring thing ha! I'm such a lazy cook. Although 15 minutes sounds doable and totally worth it for that much creaminess. And I do appreciate the lazy persons option too 🙂 Oh and I'm so happy to know that GF orzo exists! I used to love orzo and haven't had it in forever!
(this comment was made on the old recipe version)
veggiesdontbite
Ha!!! Yes, it can be a pain. But I’m a huge multitasker and run around the kitchen doing other things as I run and stir real quick. And the lazy version totally works too so go for it! Thanks so much Natalie!
Shreyashi
Cashew nut paste is a very good way of lending creaminess to a dish. I use it quite often in my curries. Neat idea combining that luscious creaminess in a risotto.
(this comment was made on the old recipe version)
veggiesdontbite
Thank you! Nuts are so amazing aren't they?!
Hedi
Oh wow Sophia this looks amazing, I cant just see myself eating the whole lot in one go. Your blog is dangerous for me!! 🙂
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Hedi! Yes, hard to stop! Lol!
Vanessa @ VeganFamilyRecipes
Yum! This looks incredibly creamy! Can't wait to make this 🙂 Thanks, Sophia!
(this comment was made on the old recipe version)
veggiesdontbite
Thank you Vanessa!! It's so creamy!!