Recipe sites are broken. We’re fixing that.

Check it out on Qookbooks.com

Vegan Mushroom Risotto

Pin It
Share It

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!

 

 

Vegan Mushroom Risotto
Print
5 from 5 votes

Vegan Mushroom Risotto

Creamy and delicious vegan mushroom risotto recipe by Veganbell.
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

To prepare rice

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!

similar recipes

search by categories

comments

3 Responses

  1. 5 stars
    I love the fact you added a video for this recipe. It helped me so much – specially the constant stirring which I learnt is pretty important whilst making risotto. Cheers!

  2. 5 stars
    Great recipe, loved it !

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I use affiliate links in the ingredient section. Whenever you click and purchase any product, I get a small percentage as a commission – at no extra cost to you.

All Categories

Basics          Main Dish

Side Dish          Soups

Desserts          Drinks

Popular Tags

Not Clickable

Subscribe

I send recipe newsletters once a week. If you’d like to stay updated, please subscribe.

Support Me

Neelam Pokhrel

Hi, I’m Neelam, recipe creator at Veganbell.

If you enjoy my recipes, please consider purchasing my Cookbooks. I don’t run any ads here, so I appreciate all the help I can get. 😊

You can also buy me coffee, or support me on Paypal.