This Vegan Mushroom Risotto is full of flavour, rich and creamy and super comforting! The best simple plant-based dinner!
Why you’ll love this Vegan Mushroom Risotto:
- it’s rich and creamy
- it’s full of flavour
- it’s velvety
- it’s comforting and warming
- it’s easy to make
- it’s nutritious and healthy
- it’s made in one pan
- it’s gluten-free
- it makes a filling and satisfying dinner!
How to make this Vegan Mushroom Risotto
Scroll down to the bottom of the post for the recipe.
- Fry the onion and garlic for 5 minutes.
- Add the mushrooms and porcini mushrooms and fry for around 10 minutes.
- Dissolve the stock cube in boiling water.
Tip: Use a measuring jug to measure out the water.
- Place the rice in the pan and add the stock a little at a time.
- Stir it regularly (this releases the starch from the rice, creating a creamy texture) and keep adding the stock a little at a time.
- Continue until all the stock has been used up – this should take around 15 minutes, and the rice should be cooked by this point.
- Add the almond milk, nutritional yeast and salt + pepper, and mix well – cook for a further few minutes.
- Turn off the heat and leave the pan with the lid on for 5 minutes before serving.
How to serve this Vegan Mushroom Risotto
Substitutions you can make to this recipe:
- you can use any type of mushrooms – I used chestnut/button mushrooms but any other type works
- you can substitute the risotto rice with Japanese sushi rice
- you can omit the porcini mushrooms if you can’t find them/don’t like strong mushroom flavours, but they do add so much flavour in my opinion
- you can substitute the almond milk with cashew milk
- for a nut-free version, substitute the almond milk with oat milk
- you can add any type of vegetables eg. broccoli, French (green) beans, spinach, kale, green peas etc
- for extra protein, add white beans or chickpeas!
More flavourful rice recipes:
- Portuguese Tomato Rice
- Thai Green Curry Rice
- Pumpkin Chestnut Risotto
- Miso Brown Rice Soup
- Chickpea Pumpkin Biryani
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Mushroom Risotto (GF)
- 1 tablespoon oil (coconut, rapeseed or olive)
- 1 onion , diced
- 2 garlic cloves , peeled and minced
- 115 g (1 ½ cup) mushrooms , sliced (I used chestnut/button mushrooms but you can use any type)
- 7 g (0.25 oz) porcini mushrooms , soaked briefly in hot water, drained and minced
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 475 ml (2 cups) water
- 150 g (⅔ cup) uncooked risotto rice (or sub Japanese sushi rice)
- 100 ml (½ cup) unsweetened almond milk (or sub cashew milk, or oat milk for a nut-free version)
- 2 tablespoons nutritional yeast
- Salt + pepper to taste
- Heat the oil in a pan and add the onion and garlic once hot
- Fry for 5 minutes until softened
- Add the mushrooms and porcini mushrooms and fry for around 10 minutes until mushroom are golden brown
- Dissolve the stock cube in 475ml (2 cups) boiling water
- Place the rice in the pan and add the stock a little at a time, stirring regularly - this releases the starch from the rice, creating a creamy texture
- Continue until all the stock has been used up - this should take around 15 minutes, and the rice should be cooked by this point
- Add the almond milk, nutritional yeast and salt + pepper, and mix well - cook for a further few minutes
- Turn off the heat and leave the pan with the lid on for 5 minutes before serving
- Best enjoyed immediately!
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