Vegan Mushroom Risotto Recipe

Introduction

Vegan mushroom risotto is a creamy, comforting dish perfect for cozy dinners. This plant-based version captures all the rich flavors of traditional risotto while keeping it light and wholesome. Whether you’re a vegan or just looking to try something new, this recipe is sure to delight.

Ingredients

• 1½ tablespoons vegetable oil (like olive or sunflower)
• 1 clove garlic (minced)
• ½ white onion (finely diced)
• 1 rib of celery (diced)
• 1 cup wild mushrooms (sliced to your desired size)
• 1 cup arborio rice (Italian short-grain white rice)
• 3 cups vegetable stock (or an equivalent amount of bouillon and water)
• ½ tablespoon vegan butter
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Step 1: In a large sauté pan, heat the vegetable oil over medium heat. Add the minced garlic, diced onion, and celery. Sauté for about 3 minutes until softened and fragrant.
2. Step 2: Add the sliced mushrooms to the pan. Season with salt and black pepper, then cook for another 5 minutes until the mushrooms are tender.
3. Step 3: Stir in the arborio rice, mixing well to coat the grains with oil and vegetables.
4. Step 4: Begin adding the vegetable stock gradually, a little at a time. Stir frequently to help the rice release its starch, which thickens the risotto.
5. Step 5: Continue adding stock and stirring until the rice is almost fully cooked but remains slightly firm to the bite (al dente).
6. Step 6: Remove the pan from heat and stir in the vegan butter to add a creamy finish.
7. Step 7: Serve immediately while warm, enjoying the rich, comforting flavors of your homemade vegan mushroom risotto.

Tips & Variations

• Try using a mix of mushrooms like cremini, shiitake, or oyster for more depth of flavor.
• Replace vegan butter with a splash of extra virgin olive oil for a lighter version.
• For added freshness, finish with chopped fresh herbs like parsley or thyme before serving.
• If you prefer a nuttier taste, toast the arborio rice in the oil for a minute before adding vegetables.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable stock or water and warm gently on the stove, stirring frequently to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for risotto?

Arborio rice is best for risotto because of its high starch content, which creates the creamy texture. Other short-grain rice varieties like Carnaroli or Vialone Nano also work well. Long-grain rice won’t yield the same creamy result.

Is it necessary to stir constantly while cooking risotto?

Frequent stirring helps release the rice’s starch, which thickens the dish. You don’t have to stir nonstop, but regular stirring and gradual addition of stock are key for perfect risotto.

Vegan Mushroom Risotto Recipe

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A creamy and comforting Vegan Mushroom Risotto made with arborio rice, wild mushrooms, and rich vegetable stock, cooked slowly on the stovetop for perfect texture and flavor. This dish is easy to prepare and perfect for a satisfying plant-based meal.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

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Vegetables and Aromatics

• 1 clove garlic (minced)
• ½ white onion (finely diced)
• 1 rib of celery (diced)
• 1 cup wild mushrooms (sliced to your desired size)

Grains and Liquids

• 1 cup arborio rice (Italian short-grain white rice)
• 3 cups vegetable stock (or an equivalent amount of bouillon and water)

Fats and Seasonings

• 1½ tablespoons vegetable oil (like olive or sunflower)
• ½ tablespoon vegan butter
• salt (to taste)
• black pepper (to taste)

Instructions

1. Heat the oil and sauté aromatics: In a large sauté pan, add the vegetable oil and heat over medium heat. Add the minced garlic, diced onion, and diced celery, sautéing for about 3 minutes until softened and fragrant.
2. Add mushrooms and season: Add the sliced wild mushrooms to the pan, season with salt and black pepper to taste, and cook for another 5 minutes until the mushrooms have released their moisture and begin to brown.
3. Add rice: Stir in the uncooked arborio rice, mixing it thoroughly with the vegetables so each grain is coated with oil and warmed slightly.
4. Gradually add vegetable stock: Begin adding the vegetable stock a little at a time, stirring frequently. Allow the rice to absorb the stock gradually, which helps to release its starch and create a creamy texture. Continue adding stock in increments until it is fully incorporated.
5. Cook rice to al dente: When all the stock has been added, check the rice’s doneness. It should be tender but still slightly firm (al dente), not mushy or overly soft.
6. Finish with vegan butter and remove from heat: Stir in the vegan butter to add richness and enhance the creaminess of the risotto. Remove the pan from heat immediately to prevent overcooking.
7. Serve and enjoy: Spoon the risotto into bowls or onto plates and serve hot. The dish should be creamy, flavorful, and comforting.

Notes

• Use high-quality arborio rice for the best creamy texture.
• Be patient when adding the stock gradually; this is key to a perfect risotto.
• For extra flavor, add fresh herbs like thyme or parsley before serving.
• Make sure to stir regularly to avoid the rice sticking to the pan.
• If you prefer, substitute vegetable stock with mushroom broth for enhanced umami.

Keywords: Vegan Mushroom Risotto, Arborio Rice Recipe, Plant-Based Risotto, Creamy Vegan Risotto, Easy Vegan Dinner