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    Recipes » Recipes » Lunch & Dinner

    Vegan Mushroom Risotto (GF)

    Last updated - July 13, 2021; Published - December 15, 2018 By Rhian Williams 12 Comments

    Jump to Recipe Print Recipe
    Mushroom risotto topped with rocket in a silver pan against a grey background

    This Vegan Mushroom Risotto is full of flavour, rich and creamy and super comforting! The best simple plant-based dinner!

    A pile of mushroom risotto topped with rocket on a light blue plate

    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.

    Diced onions being fried in a silver saucepan

    • Add the mushrooms and porcini mushrooms and fry for around 10 minutes.

    Diced onions and sliced mushrooms being fried in a silver saucepan

    • 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.

    Sliced mushrooms and rice in a pan with a jug pouring broth into it

    • 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.

    Sliced mushrooms and rice in a pan with a jug pouring broth into it

    • Add the almond milk, nutritional yeast and salt + pepper, and mix well - cook for a further few minutes.

    Sliced mushrooms and rice in a pan with a jug pouring milk into it

    • Turn off the heat and leave the pan with the lid on for 5 minutes before serving.

    Mushroom risotto in a silver pan against a grey background

    How to serve this Vegan Mushroom Risotto

    This Mushroom Risotto is delicious by itself topped with a handful of rocket (arugula). It also pairs well with a fruity salad such as this Apple Salad or this Persimmon Salad.

    Mushroom risotto topped with rocket in a silver pan against a grey background

    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!

    A pile of mushroom risotto topped with rocket on a light blue plate

    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.

    A pile of mushroom risotto topped with rocket on a light blue plate

    Vegan Mushroom Risotto (GF)

    This Vegan Mushroom Risotto is full of flavour, rich and creamy and super comforting! The best simple plant-based dinner!
    4.54 from 15 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Keyword: mushroom risotto, vegan mushroom recipe, vegan risotto
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 2
    Calories: 418kcal
    Author: Rhian Williams

    Ingredients

    • 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

    Instructions

    • 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!
    Nutrition Facts
    Vegan Mushroom Risotto (GF)
    Amount Per Serving
    Calories 418 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Sodium 423mg18%
    Potassium 508mg15%
    Carbohydrates 72g24%
    Fiber 5g20%
    Sugar 3g3%
    Protein 11g22%
    Vitamin C 6.2mg8%
    Calcium 85mg9%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Jenn

      February 17, 2021 at 9:21 pm

      5 stars
      Made this a few weeks ago and loved it. I cook with little to no oil and just use a couple of Tbs veg broth to fry. It still came out wonderfully. I’ve recommended this site to all my vegan friends and many non vegans, too!

      Reply
      • Rhian Williams

        February 18, 2021 at 12:16 am

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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