Last updated - ; Published - By Rhian Williams 12 Comments
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This Vegan Mushroom Risotto is full offlavour,richandcreamyand supercomforting! The bestsimpleplant-based dinner!
Why you'll love this Vegan Mushroom Risotto:
- it'srichandcreamy
- it's full offlavour
- it'svelvety
- it'scomfortingandwarming
- it'seasyto make
- it'snutritiousandhealthy
- it's made inone pan
- it'sgluten-free
- it makes afillingandsatisfyingdinner!
How to make this Vegan Mushroom Risotto
Scroll down to the bottom of the post for the recipe.
- Fry theonionandgarlicfor5 minutes.
- Add the mushrooms and porcini mushrooms and fry for around 10 minutes.
- Dissolve the stock cube in boilingwater.
Tip:Use ameasuring jugto measure out the water.
- Place the rice in the pan and add the stock a little at a time.
- Stir it regularly (this releases the starch from the rice, creating a creamy texture) and keep adding the stock a little at a time.
- Continue until all the stock has been used up - this should take around 15 minutes, and the rice should be cooked by this point.
- Add the almond milk, nutritional yeast and salt + pepper, and mix well - cook for a further few minutes.
- Turn off the heat and leave the pan with the lid on for 5 minutes before serving.
How to serve this Vegan Mushroom Risotto
This Mushroom Risotto is delicious by itself topped with a handful ofrocket (arugula). It also pairs well with a fruity salad such as this Apple Salador this Persimmon Salad.
Substitutions you can make to this recipe:
- you can use any type of mushrooms - I usedchestnut/button mushroomsbut any other type works
- you can substitute therisotto ricewithJapanesesushi rice
- you canomit the porcini mushroomsif you can't find them/don't like strong mushroom flavours, but they do add so much flavour in my opinion
- you can substitute thealmond milkwithcashew milk
- for anut-free version, substitute the almond milk withoat milk
- you can addany type of vegetableseg.broccoli, French (green) beans, spinach, kale, green peas etc
- for extra protein, addwhite beans or chickpeas!
More flavourful rice recipes:
- Portuguese Tomato Rice
- Thai Green Curry Rice
- Pumpkin Chestnut Risotto
- Miso Brown Rice Soup
- Chickpea Pumpkin Biryani
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Vegan Mushroom Risotto (GF)
This Vegan Mushroom Risotto is full offlavour,richandcreamyand supercomforting! The bestsimpleplant-based dinner!
4.54 from 15 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: mushroom risotto, vegan mushroom recipe, vegan risotto
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 2
Calories: 418kcal
Author: Rhian Williams
Ingredients
- 1 tablespoon oil (coconut, rapeseed or olive)
- 1 onion , diced
- 2 garlic cloves , peeled and minced
- 115 g (1 ½ cup) mushrooms , sliced (I used chestnut/button mushrooms but you can use any type)
- 7 g (0.25 oz) porcini mushrooms , soaked briefly in hot water, drained and minced
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 475 ml (2 cups) water
- 150 g (⅔ cup) uncooked risotto rice (or sub Japanese sushi rice)
- 100 ml (½ cup) unsweetened almond milk (or sub cashew milk, or oat milk for a nut-free version)
- 2 tablespoons nutritional yeast
- Salt + pepper to taste
Instructions
Heat the oil in a pan and add the onion and garlic once hot
Fry for 5 minutes until softened
Add the mushrooms and porcini mushrooms and fry for around 10 minutes until mushroom are golden brown
Dissolve the stock cube in 475ml (2 cups) boiling water
Place the rice in the pan and add the stock a little at a time, stirring regularly - this releases the starch from the rice, creating a creamy texture
Continue until all the stock has been used up - this should take around 15 minutes, and the rice should be cooked by this point
Add the almond milk, nutritional yeast and salt + pepper, and mix well - cook for a further few minutes
Turn off the heat and leave the pan with the lid on for 5 minutes before serving
Best enjoyed immediately!
Nutrition Facts
Vegan Mushroom Risotto (GF)
Amount Per Serving
Calories 418Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 423mg18%
Potassium 508mg15%
Carbohydrates 72g24%
Fiber 5g20%
Sugar 3g3%
Protein 11g22%
Vitamin C 6.2mg8%
Calcium 85mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Jenn
Made this a few weeks ago and loved it. I cook with little to no oil and just use a couple of Tbs veg broth to fry. It still came out wonderfully. I’ve recommended this site to all my vegan friends and many non vegans, too!Reply
Rhian Williams
Thank you so much, so happy to hear that!
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