Vegan Mushroom Risotto

Vegan Mushroom Risotto

We’ve been enjoying risottos for 2 straight nights now, and wanted to share this easy-to-prepare (but not exactly quick) Vegan Mushroom Risotto recipe with you all.

The ingredients are super simple + easy to find.

We used Nutritional Yeast to make the risotto cheesy. We also added a bit of Coconut Milk – it made everything extra creamy.

Let’s go!

Print

5 from 5 votes

Vegan Mushroom Risotto

Creamy and delicious vegan mushroom risotto recipe by Veganbell.

Save Recipe Recipe Saved Pin Recipe

Course -Dinner

Cuisine -Italian

Keyword -risotto, vegan, vegan mushroom risotto, vegan risotto

Prep Time -5 minutes

Cook Time -40 minutes

Servings -2 people

Calories -868kcal

Author -Veganbell

Recipe Video

Ingredients

To saute mushrooms

• 1 tablespoon olive oil
• 1/2 cup shiitake mushrooms sliced
• 1 cup button mushrooms sliced
• Salt
• Pepper

To prepare rice

• 2 tablespoons olive oil
• 5 cloves garlic chopped
• 1 onion chopped
• 1 cup arborio rice
• 2 tablespoons rice wine vinegar (or rice vinegar)
• 5.5 cups vegetable stock
• 2 tablespoons nutritional yeast
• 1/2 cup coconut milk
• 1/4 cup freshly chopped parsley (or cilantro)

Instructions

Step A : Saute the mushrooms

• Set a pan over medium heat. Add oil. Once it's hot, add shiitake + button mushrooms and stir-saute for 3-4 minutes.
• Add salt + pepper and saute for 2 more minutes.

Step B : Prepare the rice

• Set a large non-stick pan over medium heat. Add oil. Once it's hot, add garlic + onion. Stir-saute for 3-4 minutes, or until translucent.
• Next, add arborio rice and stir-saute for 2 minutes.
• Now, add rice wine vinegar and stir-cook until it's evaporated.
• Then add 1 cup of veggie stock. Stirring continuously, cook until much of the liquid is absorbed.
• Add another cup of veggie stock. Stirring continuously, cook until the liquid is absorbed. Repeat this step until you've used all 5.5 cups of stock. This process generally takes 25-30 minutes.
• Next, add the sauteed mushrooms + nutritional yeast + coconut milk + freshly chopped cilantro. Stir-cook for about a minute. Turn off the heat. Serve.

Nutrition

Calories: 868 kcal | Carbohydrates: 108 g | Protein: 16 g | Fat: 43 g | Saturated Fat: 22 g | Sodium: 2601 mg | Potassium: 856 mg | Fiber: 9 g | Sugar: 10 g | Vitamin A: 1511 IU | Vitamin C: 10 mg | Calcium: 33 mg | Iron: 7 mg

If you enjoyed this recipe, check out this delicious Creamy Miso Mushroom Pasta I posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

Thank you for stopping by!