Name: Creamy Vegan Mushroom Risotto Cozy Comfort Food Made Dairy-Free (and Irresistible!)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil or vegan butter; 1 small yellow onion or 2 shallots, finely chopped; 3–4 cloves garlic, minced; 16 oz (450g) cremini, portobello, or mixed mushrooms, cleaned and sliced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine (or extra broth + 1 tsp lemon); 5 cups hot vegetable or mushroom broth; 1 tsp fresh thyme, chopped (or 1/2 tsp dried); 2 tbsp nutritional yeast (for “cheesy” flavor); 1 tbsp vegan butter or olive oil (to finish, optional); Salt and black pepper, to taste; Chopped fresh parsley, vegan parmesan, or a drizzle of truffle oil for serving

Creamy Vegan Mushroom Risotto Cozy Comfort Food Made Dairy-Free (and Irresistible!)

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Restaurant-style vegan mushroom risotto with creamy Arborio rice, a bounty of mushrooms, and classic Italian herbs—no dairy, just loads of flavor!

Author: Emma Stone
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Dinner, Main, Side
Method: Stovetop
Cuisine: Italian
Diet: Gluten Free

Ingredients

Scale

2 tbsp olive oil or vegan butter

1 small yellow onion or 2 shallots, finely chopped

3–4 cloves garlic, minced

16 oz (450g) cremini, portobello, or mixed mushrooms, cleaned and sliced

1 1/2 cups Arborio rice

1/2 cup dry white wine (or extra broth + 1 tsp lemon)

5 cups hot vegetable or mushroom broth

1 tsp fresh thyme, chopped (or 1/2 tsp dried)

2 tbsp nutritional yeast (for “cheesy” flavor)

1 tbsp vegan butter or olive oil (to finish, optional)

Salt and black pepper, to taste

Chopped fresh parsley, vegan parmesan, or a drizzle of truffle oil for serving

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Instructions

In a large skillet, heat the oil/butter over medium heat. Add onion and sauté 2-3 minutes, until softened.
Add garlic and cook 1 minute more, then add mushrooms and a big pinch of salt. Sauté until they’ve released water and browned, 8-10 minutes.
Stir in the rice and cook, stirring, 1-2 mins until rice edges are translucent.
Pour in wine and let simmer until mostly absorbed. Reduce heat to medium-low.
Add broth, ½ cup at a time, stirring gently, only adding more broth once the last addition is almost absorbed. Repeat until rice is creamy and al dente, about 20-25 minutes.
Stir in thyme, nutritional yeast, and additional vegan butter/oil. Adjust salt & pepper, rest 2-3 min.
Serve hot, topped with parsley, vegan parm, and/or truffle oil.

Notes

For extra protein, stir in white beans or green peas at the end.
For nut-free, skip vegan parm/nutritional yeast if needed.
Store leftovers airtight in fridge up to 4 days; splash with broth to reheat.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 4g
Sodium: 650mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 4g
Protein: 8g
Cholesterol: 0mg

Find it online: https://veganrecepies.com/vegan-mushroom-risotto/