Vegan Mushroom Risotto

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Vegan Mushroom Risotto is a rich and creamy dish that’s perfect for showcasing the earthy and umami flavors of mushrooms. This vegan version of the classic Italian rice dish is made with Arborio rice cooked in a flavorful broth and enriched with sautéed mushrooms, onions, garlic, and vegan butter.

INGREDIENTS

1 1/2 cups Arborio rice
8 oz (about 2 cups) mushrooms (cremini, shiitake, or your choice), sliced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth (low-sodium)
1 cup dry white wine (optional; substitute with vegetable broth)
2 tablespoons olive oil
1/2 cup nutritional yeast (optional, for a cheesy flavor)
2 tablespoons vegan butter
Salt and black pepper to taste
Fresh parsley, chopped, for garnish (optional)
Lemon zest (from 1 lemon), for garnish (optional)

INSTRUCTIONS

Prepare the Mushroom Risotto:

In a large skillet or wide saucepan, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet. Sauté for about 5-7 minutes until they start to brown and release their moisture.
Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is well coated with the oil and slightly toasted.
If using wine, pour it into the skillet and cook for a few minutes until it is mostly absorbed by the rice.

Cook the Risotto:

Begin adding the vegetable broth to the rice mixture, one ladleful at a time.
Stir continuously and allow the liquid to be absorbed by the rice before adding more.
Continue this process, adding more broth as needed and stirring, until the rice is tender and has a creamy consistency. This should take about 18-20 minutes. You may not need all of the broth.

Finish the Risotto:

Stir in the vegan butter and nutritional yeast (if using) to add creaminess and flavor to the risotto. Season with salt and black pepper to taste.
Taste the risotto and adjust the seasoning as needed.

Serve Vegan Mushroom Risotto:

Garnish with chopped fresh parsley and lemon zest if desired.
Serve the mushroom risotto hot as a comforting and savory vegan dish.

TIPS

Use a dry white wine such as Pinot Grigio or Sauvignon Blanc for a more authentic risotto flavor, but you can also omit it and use vegetable broth entirely.
Feel free to experiment with different types of mushrooms for varied flavors and textures.
You can add some sautéed spinach, peas, or roasted cherry tomatoes for additional color and flavor.
If you prefer a creamier risotto, you can stir in some unsweetened almond milk or vegan cream toward the end of cooking.