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Overhead image of vegan mushroom topped with parsley in a bowl.

Vegan Mushroom Risotto

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Cuisine: Italian
  • Diet: Vegan

This creamy mushroom risotto is surprisingly easy to make for a flavourful meal that’s sure to impress. Easy enough for a mid-week dinner and elegant enough for special occasions, enjoy this lovely dish anytime!


Scale

Ingredients

  • 8 cup vegetable stock, boiling 
  • 1 medium white onion, diced (2 cups, 250 g) 
  • 2 cloves garlic, minced (1 tbsp, 10 g) 
  • 1 sprig fresh thyme, leaves removed from stem (or 1 tsp dried) 
  • 2 tbsp olive oil (15 g, use vegetable stock for oil-free risotto) 
  • 3 cups button mushrooms, roughly chopped (300 g) 
  • 2 cups portobello mushrooms, gills removed, cut in half and finely chopped (150 g) 
  • 2 cup arborio rice (400 g) 
  • 2 tsp salt
  • 1 tbsp lemon zest (if you don’t have a zester, use a peeler and finely chop) 
  • 1/4 cup chopped parsley (10 g)
  • 1 tbsp vegan butter (optional for a “creamy” finish) 

Instructions

  1. Start by bring the vegetable stock to boil in a pot. This is a very important step in making the risotto as we need the stock to be hot when we start cooking the rice. 
  2. In a separate medium-sized pot, heat the olive oil over medium-low heat. Add the onions, garlic and thyme and sauté for 3-5 minutes until onions are translucent and fragrant. 
  3. Place the chopped mushrooms in the pot and cook for an additional 5 minutes. The mushrooms will release liquid in this process. Cook the mushrooms until the have fully absorbed the liquid and the pan is almost dry.
  4. Add the rice to the pot and “toast” the rice by sautéing it with the other ingredients for 1 minute. This is an important step to enhance the flavour of the risotto as it helps open the pores of the rice. 
  5. Begin cooking the rice by slowly adding the hot stock 1 cup at a time. Ensure you are constantly stirring the rice while the stock is being absorbed. The more consistently you stir the rice, the more evenly cooked and creamy in consistency the final risotto will be. Continue to add 1 cup of stock at a time and stir until all stock is incorporated and the rice is cooked. This step should take 25 – 30 minutes. 
  6. Once the rice is cooked, season with salt and fold in the parsley and lemon zest. Finish with a tablespoon of vegan butter, if desired, and fresh cracked black pepper.  

Notes

Storing and Reheating: Store in an airtight container in the fridge for 3-4 days. To reheat place on stove and slowly add stock until rice has loosened in consistency and is heated all the way through. 

Nutrition

  • Serving Size: 1
  • Calories: 308
  • Fat: 3 g
  • Carbohydrates: 60 g
  • Protein: 8 g

Keywords: vegan mushroom risotto