Description
This creamy vegan mushroom risotto is rich, comforting, and 100% dairy-free. Perfect for cozy dinners, it’s loaded with savory cremini mushrooms and finished with vegan butter for a luxurious texture.
Ingredients
1 Tbsp Olive Oil
1 Medium Onion (White, Yellow, or Brown), Chopped
5 cups (480g) Cremini Mushrooms, Sliced
1 Tbsp Crushed Garlic
1 and ½ cups (300g) Arborio Rice
6 cups Vegetable Stock (Divided)
2 Tbsp Vegan Butter
Sea Salt to taste
Black Pepper to taste
Optional for Serving:
Fresh Chopped Parsley
Ground Black Pepper
Vegan Parmesan Cheese
Instructions
1. Add olive oil to a pot with chopped onion and sauté on medium-high until softened.
2. Add sliced mushrooms and garlic, toss with onions, cover, and cook for a few minutes until mushrooms release water.
3. Uncover, add arborio rice, and sauté for a minute to toast the rice.
4. Add 3 cups of vegetable stock, stir, cover, and simmer for 20 minutes until absorbed.
5. Add another 1.5 cups of stock, stir, cover, and simmer for 10 minutes.
6. Add final 1.5 cups of stock, stir, cover, and simmer for 5–10 minutes until stock is mostly absorbed.
7. Turn off heat, stir in vegan butter, and season with salt and black pepper.
8. Serve hot, topped with chopped parsley, black pepper, and optional vegan parmesan.
Notes
You can substitute cremini mushrooms with white button, shiitake, or portobello mushrooms.
Keep the vegetable broth warm while cooking to help it absorb faster.
Strain broth if it contains dehydrated vegetables for a smoother texture.
Cook time may vary based on your stove, so check for liquid absorption instead of watching the clock.
Store leftovers in the fridge for up to 3 days. Reheat gently with broth or water.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: Vegan