Creamy Vegan Mushroom Risotto Recipe

I absolutely love this recipe because it transforms humble pantry staples into a luxurious, creamy risotto that’s perfect for a cozy night in. Plus, the combination of mushrooms, nutritional yeast, and a splash of lemon juice creates an umami-packed dish that’s both satisfying and totally plant-based.

I enjoy making dishes that are packed with flavor and goodness. My Creamy Vegan Mushroom Risotto qualifies on both counts.

It’s a recipe featuring earthy cremini mushrooms, the savoriness of nutritional yeast, and a splash of dry white wine that makes for a not-so-vegan risotto (except it totally is!). The umami flavor—the fiveh taste that makes mushrooms, soy sauce, and many other ingredients so tasty—definitely shines in this dish, which is also a good source of protein thanks to the unusual but perfect addition of silvered almonds.

Ingredients

Oil Olive: Fats that are heart-healthy, enhance flavor, and are rich in antioxidants.

Garlic: Deepens flavor, enhances immune function, teems with vitamins and minerals.

Mushrooms are low in calories, high in B vitamins, and rich in umami.

Rice, Arborio: The creamy consistency, superabundant in starch(es), and almost complete lack of any other textural or taste characteristics make for perfect risotto-making.

Nutritional Yeast: Cheesy flavor, abundant in B vitamins, excellent source of protein.

Soy Sauce: Provides umami, is rich in sodium, and boosts taste.

Parsley: The taste of a fresh herb; abundance of vitamins A, C, and K.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 250 grams (about 2 cups) cremini or button mushrooms, sliced
• 1 cup arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, kept warm
• 1/4 cup nutritional yeast
• 1 tablespoon soy sauce or tamari
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. In a big saucepan, warm the olive oil on a medium burner. Place the onion in with the oil, and let it sauté until it gives off a sweet smell, about 5 minutes.

2. Combine the garlic and cook for one more minute until your kitchen fills with the smell of garlic, which indicates that it is ready to use.

3. Cook the sliced mushrooms until they let out their moisture and turn a golden brown, about 5-7 minutes.

4. Combine the arborio rice, making sure each grain is evenly coated. Toast the rice in the mixture for about 2 minutes.

5. Add the white wine, if using, and cook while stirring until the liquid is mostly absorbed by the rice.

6. Start introducing the warm vegetable broth, adding it one ladleful at a time while stirring a good bit. Let each addition be taken up before adding the next.

7. Keep going until the rice has the consistency of a creamy risotto and is just tender (you should be able to bite through it but not mush it). This will take about 18-20 minutes. You may not need to use all of the broth—by the time we got to our last cup, we were out of steam and mostly out of rice.

8. Mix in the nutritional yeast and soy sauce. Add salt and black pepper to the risotto as you see fit.

9. Take it off the heat and blend in the minced parsley and lemon juice for brightness and a pop of acidity.

10. The mushroom risotto is a creamy dish that must be served steaming hot and, if one so chooses, garnished with a good sprinkling of fresh parsley.

Equipment Needed

1. Large saucepan
2. Wooden spoon or spatula
3. Ladle
4. Cutting board
5. Chef’s knife
6. Garlic press (optional)
7. Measuring cups
8. Measuring spoons

FAQ

• Can I use any type of rice for this risotto?Although arborio rice is the recommended choice for achieving the desired creaminess in risotto, you can opt for carnaroli or vialone nano rice if you’re feeling adventurous. For a truly risotto-like texture, you should avoid using long-grain rice, which regularly cooks up fluffy and separate.
• Is the white wine necessary, and can it be substituted?You can skip the white wine or replace it with additional vegetable broth or a bit of apple cider vinegar. When you add the wine, it lends a depth of flavor that this soup wouldn’t otherwise have.
• Can I make this risotto ahead of time?While it is best to serve fresh, risotto can be made partially in advance and completed just before serving. When reheating, do so gently, adding more broth as necessary to reach the desired looseness of texture.
• How can I enhance the mushroom flavor?A mix of mushrooms can be used, including shiitake or porcini, for a deeper flavor, and a bit of dried mushroom powder can be added for extra umami.
• What can I use instead of nutritional yeast?Cheesy flavor comes from nutritional yeast. If you can’t find that, try a bit of miso paste or leave it out for something else.
• How do I know when the risotto is done?When ready, the risotto will have the rice firm yet tender (al dente) and the mixture creamy. If it becomes mushy, it is overdone.
• Can this dish be made gluten-free?Indeed, the recipe is free of gluten, provided that you use tamari, which is gluten-free, in place of soy sauce, which is not.

Substitutions and Variations

Coconut oil or vegan butter can be used instead of olive oil to impart a different flavor profile.
If you don’t have arborio rice, substitute it with carnaroli or vialone nano rice for a creamy consistency that is similar.
To create a version without alcohol, substitute the white wine with the same amount of added vegetable broth and a few dashes of apple cider vinegar.
If nutritional yeast is unavailable, vegan parmesan can be used for a cheesy flavor, or can just be omitted.
For a gluten-free option, swap out soy sauce for tamari, or use Bragg’s Liquid Aminos if that’s your preference.

Pro Tips

1. Prepare Ingredients in Advance Before you start cooking, have all your ingredients measured and prepared. This includes having your broth warm and ready to add gradually. Mise en place will help the cooking process go smoothly and efficiently.

2. Even Slicing and Chopping Ensure the onion, garlic, and mushrooms are evenly chopped and sliced. This promotes even cooking and maximizes flavor extraction as each piece will cook uniformly.

3. Wine Selection If you’re using white wine, opt for a dry variety like Sauvignon Blanc or Pinot Grigio. They add acidity and depth to the risotto without overpowering the other flavors.

4. Stir Consistently But Not Constantly Risotto requires regular stirring to release the starches from the rice and create a creamy texture, but over-stirring can lead to a gummy result. Find a balance by stirring often enough to prevent sticking, but without ceaseless agitation.

5. Finish with a Velvety Texture After the risotto reaches the perfect texture, consider adding a small amount of vegan butter or a drizzle of extra virgin olive oil when you add the parsley and lemon juice. This enhances the creaminess and richness of the final dish.