If you crave comfort food, this is it Vegan Mushroom Risotto The recipe is the perfect weeknight meal in under 30 minutes. You can make a rich, creamy and delicious mushroom risotto in one pan with just a few simple ingredients!
Creamy, flavorful risotto is usually easy to make without all the butter, oil, and parmesan cheese in risotto. Instead, with simple ingredients and instructions, this vegan mushroom risotto recipe cooks in one pan in under 30 minutes.
Jump:
When I first converted to a plant-based diet, I thought I would have to give up my favorite foods. But, with a little creativity and substituting ingredients, delicious vegetarian comfort food is possible and even tastier than the food I used to enjoy!
Vegan Mushroom Risotto Ingredients
- Garlic: I like to use fresh garlic and lots of it for this vegan mushroom risotto recipe.
- Shallots: Shallots have a subtle and sweet flavor with a hint of sharpness, while onions bring a more intense heat. You can substitute shallots in almost any recipe that calls for onions – just make sure you use the same volume. (For example, several medium shallots equal one small yellow onion.)
- Mushrooms: I used portobello mushrooms, but any type or combination of mushrooms works well.
- Vegetable Broth: I buy a lot of organic vegetable broth because I use it so often.
- Arborio Rice: Arborio rice is a variety of short-grain rice primarily used to make classic risotto. Arborio is wide and long and not as starchy as other types of rice. This makes a slightly thicker, softer risotto. Its wide availability makes it versatile.
Vegan mushroom risotto ingredient substitutions
- To substitute fresh garlic, use minced garlic: Substitute half a teaspoon of minced garlic for each clove.
- Or try garlic flakes, also known as dehydrated (or dried) minced garlic; Use ½ teaspoon of garlic flakes in place of each clove.
- Another possibility is minced garlic: use ¼ teaspoon minced garlic in place of each clove.
- Yellow onions or leeks are excellent substitutes for shallots.
- Try different types of mushrooms or your favorite type.
- When I don’t have vegetable broth, I substitute Yondu mixed with water
- While traditional risotto is famously made with arborio rice — the starchy, small-grain rice that gives the dish its creamy texture — you can make it with a variety of whole grains. Low-grain brown rice, jasmine rice, pearl barley, bulgur wheat, orzo pasta, and couscous are viable options for a variety of dishes.
How to Make Mushroom Risotto
Saute onion and garlic in a large pot over medium heat until onion is translucent.
Then, add the mushrooms and cook until browned. If necessary, add a little vegetable broth to deglaze the pan.
Now, temporarily remove half of the mushroom mixture from the pan while you cook the rice. As a result, there is more room to cook the rice with the benefit of the umami flavor of the shallots and garlic.
Add arborio rice. Stir to combine with the mushroom mixture and allow the rice to brown slightly before adding any liquid.
The key to successful risotto cooking is to heat the broth before adding it to the hot rice to mix more starch from each grain of rice and help prevent it from overcooking.
In contrast, cold broth takes longer to heat up in the risotto pan and can hold the starch in the grains while the rice cooks.
Another key to making a great risotto is to add the vegetable broth 1 cup at a time after adding the first 2 cups and simmer until the rice has absorbed the broth.
- Add 2 cups broth and bring to a boil.
- Stir slightly; Do not move too much.
- Cook until liquid evaporates (about 5 minutes).
- Then, add 1 cup of vegetable broth and cook the same way until the rice is cooked and the liquid is absorbed.
- Add the vegetable broth, 1 cup at a time, until all the broth is gone.
- Again, cook the mixture until the liquid is absorbed.
- Do not over stir the mixture.
- This process should take 16 minutes.
Once the liquid is absorbed and the rice is cooked, add the reserved mushroom mixture you set aside. Shake and serve.
Garnish with parsley and season with salt and pepper to taste.
Recipe FAQs
Some popular risotto ingredients such as mushrooms, artichokes, dark leafy greens and squash contain antioxidants. Antioxidants fight cell damage caused by oxidative stress that occurs when the body is exposed to free radicals.
Risotto is a creamy, hearty rice dish made with short-grain Italian Arborio rice grown in the northern Italian region of Piedmont. The rice itself is starchy enough to thicken its own sauce.
For low calorie and carbohydrate content, rice comes out on top. But if protein and fiber are your goals, pasta wins over rice. That said, both can play a role in a healthy diet—and since the nutritional differences are quite slight, it often comes down to what you prefer.
advice
- Never pre-rinse your rice, as this removes the starch, which helps give risotto its smooth texture.
- Cook your risotto over low heat and slowly add the vegetable stock, one cup at a time.
- This gives the rice time to fully absorb the liquid and flavor.
- Rushing your risotto will only ruin its texture.
- Do not over stir the risotto. It’s much better to stir every 30 seconds and trust the cooking process to do its job. One way to quickly ruin the texture of risotto is to over-stir.
- One of the surest ways to ruin a risotto is to overcook it.
- The entire process should take 16-18 minutes.
- I usually deglaze the pan with wine while cooking, but I didn’t like the taste without the wine. But feel free to use dry white wine if you choose.
- If you want a cheesy topping, sprinkle with vegan Parmesan cheese.
Vegan Mushroom Risotto is a creamy, delicious weeknight meal or the perfect date night. And it takes minutes to make in one pan.
More vegan recipes to enjoy
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📖 Recipe
Vegan Mushroom Risotto
If you crave comfort food, this is it Vegan Mushroom Risotto The recipe is the perfect weeknight meal in under 30 minutes. You can make a rich, creamy and delicious mushroom risotto in one pan with just a few simple ingredients!
instructions
Saute the garlic and shallots in a large skillet until the shallots are translucent.
Add mushrooms and season with salt and pepper.
Add a little vegetable broth to deglaze the pan when the mushrooms start to stick to the bottom of the pan.
Heat broth in a microwave and set aside.
Remove half the mushroom mixture.
Add arborio rice, stir lightly and let rice brown (about 1-2 minutes).
Add 2 cups broth and bring to a boil.
Stir slightly; Do not move too much. Cook until liquid evaporates (about 5 minutes).
Then, add 1 cup of vegetable broth and cook the same way until the rice is cooked and the liquid is absorbed.
Add the vegetable broth, 1 cup at a time, until all the broth is gone.
Again, cook the mixture until the liquid is absorbed. Do not over stir the mixture. This process should take 10-15 minutes.
Turn off the heat and stir in the reserved mushroom mixture.
Add salt and pepper to taste.
Garnish with parsley (optional)
Comment
- Never pre-rinse your rice, as this removes the starch, which helps give risotto its smooth texture.
- Cook your risotto over low heat and slowly add the vegetable stock, one cup at a time.
- This gives the rice time to fully absorb the liquid and flavor.
- Rushing your risotto will only ruin its texture.
- Do not over stir the risotto. It’s much better to stir every 30 seconds and trust the cooking process to do its job. One way to quickly ruin a risotto texture is to over-stir.
- One of the surest ways to ruin a risotto is to overcook it.
- The entire process should take 16-18 minutes.
- I usually deglaze the pan with wine while cooking, but I didn’t like the taste without the wine. But feel free to use dry white wine if you choose.
- If you want a cheesy topping, sprinkle with vegan Parmesan cheese.
nutrition
Worship: 4gCalories: 919kcalSugars: 201gProtein: 25gFat: 1gPolyunsaturated Fats: 1gTrans fats: 0.02gSodium: 415mgPotassium: 2060mgFiber: 14gSugar: 23gVitamin A: 2637IUVitamin C: 18mgCalcium: 70mgIron: 11mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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