Why You’ll Love Savory Vegan Risotto with Mixed Mushrooms Recipe
This vegan mushroom risotto feels restaurant-worthy but is made with simple ingredients at home.
It is naturally dairy-free, yet still creamy thanks to the starch from arborio rice.
The mixed mushrooms add a savory, meaty texture and rich umami flavor.
It works beautifully as a main dish for dinner or as a special side for holidays and gatherings.
You can customize it with different mushrooms, herbs, or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups vegan chicken-style or vegetable broth
3 cups water
3 tablespoons olive oil, divided
1 1/2 pounds mixed mushrooms, stemmed, cleaned, and sliced or cut into bite-sized pieces
Salt
Freshly ground black pepper
3 shallots, diced
4 cloves garlic, minced
1/2 cup dry white wine, or vegetable broth as a substitute
1 1/2 cups arborio rice
Cashew parmesan cheese, optional for serving
Chopped fresh parsley, optional for serving
Directions
Add the broth and water to a medium pot. Bring the mixture to a simmer, then reduce the heat to low. Keep the liquid at a gentle simmer while preparing the risotto.
Heat 2 tablespoons of olive oil in a large, deep skillet with a lid or a wide, heavy-bottomed pot over medium-high heat. Add the mushrooms, stir once, then cover. Cook until the mushrooms release their liquid, stirring once during cooking.
Uncover and continue cooking for about 5 minutes, stirring occasionally, until the mushrooms soften, their juices evaporate, and they begin to brown gently. Season generously with salt and freshly ground black pepper. Remove a heaping cup of mushrooms and set them aside for topping.
Reduce the heat to medium-low. Add the remaining tablespoon of olive oil, then stir in the shallots and garlic. Cook for about 3 minutes, until the shallots are soft and translucent.
Pour in the white wine to deglaze the pan. Stir and cook for 3 to 4 minutes, until most of the wine has evaporated.
Add the arborio rice and stir to coat it with the mushroom mixture. Add a heaping cup of the warm broth mixture and stir gently as the rice absorbs the liquid.
Continue adding warm liquid, one heaping cup at a time, stirring often. Cook for 30 to 40 minutes, until the rice is very tender but still holds its shape. Use as much liquid as needed to reach your preferred texture.
Divide the risotto among plates or shallow bowls. Top each serving with the reserved mushrooms, cashew parmesan, and chopped parsley if desired. Serve warm.
Servings and timing
Servings: 4
Prep time: about 15 minutes
Cook time: about 50 minutes
Total time: 1 hour 5 minutes
Variations
Use only one type of mushroom, such as baby bella, shiitake, oyster, or king trumpet mushrooms.
Add fresh thyme or rosemary for an herby flavor.
Stir in baby spinach near the end of cooking for extra color and greens.
Use vegetable broth instead of white wine for an alcohol-free version.
Finish with a squeeze of lemon juice for brightness.
Add peas, asparagus, or roasted butternut squash for a seasonal twist.
Storage/Reheating
Store leftover risotto in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it gently in a saucepan over low heat with a splash of broth or water to loosen the texture. Stir often until heated through.
You can also reheat individual portions in the microwave, adding a little liquid before heating.
Freeze risotto for up to 6 weeks. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this risotto without wine?
Yes. Replace the dry white wine with vegetable broth. The risotto will still be flavorful and creamy.
What mushrooms work best for vegan risotto?
Baby bella, shiitake, king trumpet, oyster, cremini, and portobello mushrooms all work well. A mix gives the best flavor and texture.
Can I use regular rice instead of arborio rice?
Arborio rice is best because it releases starch and creates a creamy texture. Regular rice will not give the same classic risotto result.
Do I have to stir risotto constantly?
You do not need to stir nonstop, but you should stir often. This helps release starch from the rice and keeps it from sticking.
How do I know when risotto is done?
The rice should be tender but still hold its shape. The texture should be creamy, not dry or mushy.
Can I make this recipe oil-free?
You can sauté the mushrooms, shallots, and garlic with small splashes of broth instead of olive oil, though the flavor will be slightly lighter.
Is this mushroom risotto gluten-free?
Yes, the recipe is naturally gluten-free as long as your broth and optional toppings are certified gluten-free.
Can I make risotto ahead of time?
Risotto is best served fresh, but leftovers reheat well with a splash of broth or water.
Why is my risotto too thick?
Risotto thickens as it sits. Stir in warm broth or water until it loosens to your preferred consistency.
What can I serve with vegan mushroom risotto?
Serve it with a green salad, roasted vegetables, garlic bread, or steamed greens for a complete meal.
Conclusion
Savory vegan risotto with mixed mushrooms is a cozy, flavorful dish that proves comfort food can be completely dairy-free. With creamy arborio rice, tender mushrooms, garlic, shallots, and a rich broth base, this recipe is perfect for a satisfying weeknight dinner or an elegant plant-based meal.
