Creamy Vegan Mushroom Risotto Recipe
This creamy vegan mushroom risotto is a hearty, flavorful dish perfect for comforting dinners. Made with a blend of mushrooms, arborio rice, fresh herbs, and a touch of vegan butter, it offers a rich, creamy texture without any dairy. The risotto is cooked slowly by adding hot vegetable stock gradually while stirring, resulting in a perfectly tender and chewy rice dish bursting with savory mushroom goodness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Broth
- 8 cups vegetable stock, boiling
Vegetables and Herbs
- 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 thyme)
- 3 cups button or cremini mushrooms, roughly chopped (300 g)
- 2 cups portobello mushrooms, gills removed and finely chopped (150 g)
- 1/4 cup chopped parsley (10 g)
- 1 tbsp lemon zest
Rice and Seasoning
- 2 cups arborio rice (400 g)
- 2 tsp sea salt
Oils and Fats
- 2 tbsp olive oil (15 g)
- 1 tbsp vegan butter
Instructions
- Heat broth: Bring the vegetable stock to a boil in a pot, then reduce the heat and keep it warm. This step is crucial so the stock is hot when added to the rice for cooking.
- Cook onion, garlic, and thyme: In a separate medium-sized pot, heat olive oil over medium-low heat. Add the diced onions, minced garlic, and thyme leaves. Sauté for 3-5 minutes until the onions become translucent and fragrant.
- Add mushrooms: Add the chopped mushrooms to the pot with the onion mixture. Cook for an additional 5 minutes, allowing the mushrooms to release their liquid. Continue cooking until the liquid has mostly evaporated and the pan is nearly dry.
- Toast rice: Stir in the arborio rice and sauté with the mushrooms and aromatics for 1 minute. Toasting the rice helps to enhance its flavor by opening the rice grains’ pores.
- Add broth gradually: Begin adding the hot vegetable stock one cup at a time to the rice mixture, stirring constantly with a wooden spoon. Wait until most of the liquid is absorbed before adding the next cup. Consistent stirring helps develop the creamy texture characteristic of risotto. Continue this process for 25 to 30 minutes until the rice is cooked al dente—tender but still slightly chewy.
- Season and finish: Once the rice is ready, season with sea salt. Fold in the chopped parsley and lemon zest for brightness and fresh flavor. Remove the pot from the heat and stir in the vegan butter to give the risotto extra creaminess. Serve immediately with additional fresh parsley, a squeeze of lemon juice, and freshly cracked black pepper if desired.
Notes
- Use hot vegetable stock for best results, as cold stock can interrupt the cooking process and affect the texture.
- Constant stirring is key to achieving a creamy risotto texture.
- Feel free to substitute mushrooms with your favorite varieties or mix for different flavors.
- For an even richer flavor, consider adding a splash of white wine before adding the stock.
- Serve immediately for best texture, as risotto can thicken upon standing.
Keywords: vegan risotto, mushroom risotto, creamy vegan rice dish, Italian vegan recipe, dairy-free risotto
Find it online: https://kitchenbyclara.com/creamy-vegan-mushroom-risotto-recipe/
