Creamy Mushroom Risotto
Some dishes feel indulgent and comforting all at once, and risotto is the perfect example. This vegan mushroom risotto keeps all the creaminess you expect from the classic dish without any dairy. Arborio rice slowly simmers in stock until it turns silky and tender, while mushrooms add their earthy depth of flavour to make the whole dish rich and satisfying.
What really makes risotto special is the process. A little patience and regular stirring help the rice release its starches, creating that creamy texture that feels like a treat. By sautéing the mushrooms until golden, you unlock layers of savoury umami that balance beautifully with a splash of white wine and fresh thyme. It is a dish that feels elegant yet down-to-earth.
This risotto is perfect for date nights, cosy evenings, or whenever you want to elevate your dinner table with something that feels restaurant-worthy but is simple enough to make at home.
Storage & Leftovers
Best eaten fresh, but leftovers can be stored in the fridge for 2–3 days. Reheat with a splash of vegetable stock to loosen the rice.
Ingredient Swaps & Variations
– Use a mix of mushrooms for extra depth.
– Stir in spinach or peas at the end for added freshness.
– Swap in oat cream, cashew cream, or coconut cream for different styles of creaminess.
Serving Suggestions
Top with fresh parsley and black pepper. Serve alongside a crisp salad or roasted vegetables. Garlic bread is always a welcome addition.
Mini FAQ
Q: Can I make risotto without wine?
A: Yes, use lemon juice or extra stock for a touch of acidity.
Q: Which rice works best?
A: Arborio is traditional, but carnaroli gives great results too.
Vegan Mushroom Risotto
Equipment
- Large Skillet
Ingredients
Risotto Base
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 cups mushrooms sliced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth warm
- 2 tbsp nutritional yeast
- salt and pepper to taste
Instructions
- Heat olive oil in a skillet. Sauté onion and garlic until softened.
- Add mushrooms and cook until lightly browned.
- Stir in Arborio rice and toast for 1–2 minutes.
- Pour in white wine, stirring until absorbed.
- Add broth one ladle at a time, stirring continuously, allowing each addition to absorb before adding more.
- Once rice is creamy and tender, stir in nutritional yeast, salt, and pepper. Serve immediately.
