Vegan Recipes

Recipe For Vegan Risotto

Indulge in the comforting and luxurious flavors of this Recipe For Vegan Risotto , a delectable plant-based twist on the classic Italian dish. This creamy and flavorful risotto combines earthy mushrooms, rich Arborio rice, and a savory vegan broth, creating a dish that’s as comforting as it is delicious. With its creamy texture and umami-packed taste, this vegan version of mushroom risotto is sure to impress both vegans and non-vegans alike. Whether you’re looking for a satisfying weeknight meal or an elegant dinner option, this vegan mushroom risotto will be a delightful addition to your culinary repertoire.

Servings: Makes approximately 4 servings


  • 1 1/2 cups Arborio rice (risotto rice)
  • 4 cups vegetable broth (low-sodium, if possible)
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound (450g) mixed mushrooms (such as cremini, shiitake, or oyster), sliced
  • 1/2 cup dry white wine (optional)
  • 1/2 cup unsweetened plant-based milk (e.g., almond, soy, or oat milk)
  • 1/4 cup nutritional yeast (optional, for added cheesy flavor)
  • 2 tablespoons vegan butter
  • Salt and black pepper, to taste
  • Fresh parsley or thyme, chopped (for garnish)


  1. In a medium saucepan, heat the vegetable broth and water. Bring the mixture to a simmer, and then reduce the heat to keep it warm throughout the cooking process.
  2. In a large skillet or a wide pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and softened.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the sliced mushrooms to the skillet and cook for 5-6 minutes, or until they release their moisture and start to brown. Season the mushrooms with salt and black pepper to taste.
  5. If using white wine, pour it into the skillet with the mushrooms. Allow the wine to simmer until it reduces by half.
  6. Add the Arborio rice to the skillet, stirring to coat the rice with the mushroom mixture.
  7. Begin adding the warm vegetable broth and water to the rice mixture, one ladleful at a time. Stir the rice occasionally as the liquid is absorbed.
  8. Continue adding the broth gradually, stirring gently, until the rice becomes creamy and al dente. This process typically takes around 20-25 minutes.
  9. Once the rice is cooked to the desired texture, stir in the plant-based milk and nutritional yeast (if using) to add creaminess and a cheesy flavor.
  10. Remove the skillet from the heat, and stir in the vegan butter to add a luscious finishing touch to the vegan mushroom risotto.
  11. Taste the risotto and adjust the seasoning with salt and black pepper, as needed.
  12. Garnish the vegan mushroom risotto with chopped fresh parsley or thyme for a burst of color and added flavor.
Nutrition Facts per Serving (approximate values):
  • Calories: 442
  • Total Fat: 11g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 700mg
  • Total Carbohydrate: 71g
  • Dietary Fiber: 6g
  • Sugars: 4g
  • Protein: 11g

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