Creamy Vegan Mushroom Risotto

5 from 5 votes

This Vegan Mushroom Risotto is creamy, rich, and bursting with umami flavor. It's a truly comforting dish, perfect for a fancy dinner.

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 463kcal

2 tablespoons extra virgin olive oil
1 medium onion finely chopped
1 pound mushrooms any variety, sliced
4 cloves garlic minced
2 cups arborio rice
1 cup white wine or the same amount of vegetable stock
8 cups vegetable stock
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup vegan butter
1 cup grated vegan Parmesan cheese I used store-bought, but you could also use my vegan Parmesan cheese or nutritional yeast instead

Warm the stock in the microwave or bring it to a low simmer in a saucepan.
Add the olive oil to a pot with the chopped onion and sauté over medium-high heat for 2-3 minutes or until softened, stirring frequently.
Add mushrooms and garlic, stir, and sauté for about 5 minutes or until lightly browned, stirring frequently.
Then add the rice, stir, and cook for a couple of minutes, stirring occasionally.
Add the wine and cook until the liquid is absorbed.
Add the vegetable stock, ½ cup at a time (120 ml), and stir frequently. When the stock is almost absorbed, add more and repeat this step until the rice is ‘al dente’. It takes about 18 to 20 minutes.
Remove from the heat, add the salt, pepper, vegan butter, and vegan Parmesan cheese. Stir until well combined, try the risotto, and add more salt or pepper if needed.
Let it sit covered for 5 minutes and serve.

Use Hot Vegetable Stock: Ensure your vegetable stock is hot when adding it to the risotto for consistent and even cooking, essential for the right texture.
Add Wine at the Right Time: Incorporate white wine after browning the rice and before adding the stock. This lets the rice absorb and release the wine's flavors during cooking.
Deglaze the Pot: As you pour in the wine, use it to scrape up any food bits stuck to the bottom. This boosts flavor and keeps the rice from sticking, simplifying stirring.
Keep Stirring: A successful risotto requires constant attention. Stir frequently while adding the stock and scrape the pot's bottom to prevent sticking.
Cook Until al Dente: Avoiding mushiness, risotto can be ready in about 20 minutes after the first stock addition, dispelling the myth of the lengthy 45-minute stir.