Vegan Mushroom Risotto (GF)

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

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.

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)

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

4.5 from 12 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 tablespoon oil (coconut, rapeseed or olive)
• 1 onion , diced1 onion , diced
• 2 garlic cloves , peeled and minced2 garlic cloves , peeled and minced
• 115 g (1 1/2 cup) mushrooms , sliced (I used chestnut/button mushrooms but you can use any type)115 g (1 1/2 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 minced7 g (0.25 oz) porcini mushrooms , soaked briefly in hot water, drained and minced
• 1 vegetable stock cube (ensure gluten-free if necessary)1 vegetable stock cube (ensure gluten-free if necessary)
• 475 ml (2 cups) water475 ml (2 cups) water
• 150 g (2/3 cup) uncooked risotto rice (or sub Japanese sushi rice)150 g (2/3 cup) uncooked risotto rice (or sub Japanese sushi rice)
• 100 ml (1/2 cup) unsweetened almond milk (or sub cashew milk, or oat milk for a nut-free version)100 ml (1/2 cup) unsweetened almond milk (or sub cashew milk, or oat milk for a nut-free version)
• 2 tablespoons nutritional yeast2 tablespoons nutritional yeast
• Salt + pepper to taste 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!

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