Vegan Mushroom Risotto

Mushroom risotto is a classic Italian dish traditionally made with butter, onion, white wine and parmesan cheese. This version is dairy-free and made without wine but it’s still creamy and satisfying!

While risotto is a bit more hands-on than cooking pasta or regular rice, there’s no need to be intimidated by it, it’s actually quite easy to make once you get the hang of it!

Recipe Highlights

• Vegan, nut-free and gluten-free, can can be made oil-free.
• The ultimate comfort food!
• Ready in under 40 minutes.
• It’s completely dairy-free yet still creamy and delicious.
• Just a handful of basic ingredients.
• Easy enough for everyday but elegant enough for special occasions too!
• Delicious umami flavor and creamy consistency with bites of tender mushrooms.

Ingredients

• Thyme: Fresh thyme is lovely but if you only have ground thyme that’s ok.
• Olive Oil: Oil can be substituted with broth for oil-free risotto.
• Onion: White onion, shallot or yellow onion work, or you can use 2 large leeks, cleaned and diced, for a variation.
• Garlic: Use fresh garlic, not ground garlic powder.
• Mushroom: The recipe calls for white mushrooms and portobellos but you can use any variety of mushroom. I would recommend using at least 2 different types of mushrooms for a variety of textures and flavours. Try cremini, shitake, oyster mushrooms, wild mushrooms, baby bellas or anything else you can find or enjoy!
• Arborio Rice: Medium-grain arborio rice or carnaroli rice both work well in this recipe. I used arborio rice as it’s easier to find in grocery stores though if you can find carnaroli rice, it’s really nice for risotto.
• Vegetable Broth: Any homemade or store-bough broth works, you can also use bouillon powder or cubes
• Lemon: You’ll need a whole lemon to make lemon zest.
• Vegan Butter: Adding butter at the end is optional but adds a creamy, decadent finish to the risotto.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations

• Add up to 1 cup fresh or frozen green peas to the finished risotto.
• Omit the mushrooms for regular risotto.
• Drizzle truffle oil over the final dish for truffle risotto.

Step-by-Step Instructions

Step 1. Bring the vegetable stock to a boil in a large pot on the stovetop. Once it boils, lower the heat and keep the broth warm.

This is an important step as it’s important to use warm broth when we cook the rice.

Step 2. In a separate saucepan or dutch oven, heat the olive oil over medium-low heat.

Add the onions, garlic and thyme and cook for a few minutes until the onions are translucent and fragrant.

Step 3. Add the chopped mushrooms and cook for another 5 minutes.

The mushrooms will release liquid as they cook, keep cooking until they pan is nearly dry again.

Step 4. Add the rice to the pot and “toast” the rice for 1 minute by sautéing it in the pan.

This is an important step and enhances the flavour of the risotto by opening the pores of the rice.

Expert Tips

• Use Hot Broth: It’s important to follow the recipe and heat the broth separately. Adding hot broth to the rice ensures and even cooking time for the best risotto!
• Add the Broth Slowly: Follow the recipe, slowly adding small amounts of broth as it continues to be absorbed by the rice. The is key for creamy risotto as it slowly brings out the starch in the rice for that ultra-creamy texture.
• Cook Rice Al Dente: Cook the rice until it’s tender but still a bit chewy, rather than completely soft. If the rice is overcooked, the risotto will be mushy.
• Cooking Time: Cooking times may vary depending on the rice, pot and stove used, as well as the temperature of the cooking liquid. Keep watching the pot for when the stock has been absorbed, continually slowly adding more until the rice is tender but still has some chewiness.