This quick and easy creamy mushroom risotto recipe is vegan, gluten-free, plant-based, and simply the best!
There are many different risotto recipes with different ingredients, but this creamy vegan mushroom risotto is one of my favorite go-to meals when I want a simple but satisfying lunch or dinner that’s delicious and healthy! I have to admit that I’m kind of obsessed with mushrooms because they’re so flavorful when sautéed with soy or Tamari sauce until perfectly golden-brown. I do not only love mushrooms in risotto but also in pasta, gnocchi, stir-fries, different hearty sauces, on top of pizza, burger, sandwiches, and more dishes!
What is Risotto?
Risotto is an Italian rice dish made by cooking arborio rice in broth until it reaches a creamy consistency. While traditional recipes are usually made with chicken broth, vegetarian and vegan risotto is made with vegetable broth. Many types of risotto contain dairy butter, onions, garlic, wine vine, and cheese, however, I use olive oil and vegan parmesan for the dairy-free version. I also like adding a bit of soy cream for more richness and creaminess but you can also opt for or coconut milk or any plant cream or milk you like!
Tips for making the Best Risotto
- Use Arborio rice – because it absorbs the broth well, giving your risotto that lovely thick texture. Alternatively, use Carnaroli, Baldo, Vialone nano, or Roma rice.
- Do not rinse the rice – as this removes the starch, which also helps give risotto its thick and smooth texture.
- Simmer on a low – and add the broth gradually, one ladle at a time. This gives the rice time to absorb the liquid completely.
- Watch your risotto – keep attention on your risotto. Check and stir often to prevent it from getting too dry or sticking to the bottom of your pot or pan.
- Stir often – this will also help the rice to release its starches, resulting in the best mushroom risotto that’s perfectly creamy!
- Do not overcook – if you leave the risotto on the stove for too long, this will make the rice mushy. It should be soft and tender but still have a little bite.
- Add plant cream or milk – be sure to add your favorite dairy-free cream or milk like soy, almond, cashew, oat coconut, etc. Use rich cream/milk with higher fat content for the creamiest result.
How to make Vegan Mushroom Risotto
Find the full recipe with exact measurements in the recipe card below!
- Start by sautéeing the onions and garlic for a few minutes.
- Next, add the rice and toast for 1-2 minutes while stirring. Pour in white wine and cook until the wine is almost absorbed. Then pour in 2/3 cup of the vegetable broth and cook on low heat until the broth is almost absorbed, stirring often. Add the rest of the broth as it thickens, and cook until the risotto is al dente. Finally, stir in soy cream and season with salt and pepper to taste.
- While your risotto cooks, cook the mushrooms in a separate pan until they turn golden-brown. Then marinate with soy or tamari sauce and stir to coat. Finally, add the flavorful mushrooms to your best creamy vegan risotto.
- Garnish your risotto with vegan parmesan cheese and fresh parsley if you like.
How to store risotto?
You can store leftover risotto covered in the refrigerator for up to 3 days. However, I do not recommend freezing it as this will change the texture.
This creamy Vegan Mushroom Risotto Recipe is:
- Dairy-free (lactose-free)
- Easy to make
- Loaded with healthy mushrooms
- Perfect as an entree, side dish, or main course for lunch or dinner!
More easy vegan risotto recipes to try:
- Creamy Vegan Tomato Risotto
- Zucchini and Corn Risotto
- Creamy Mushroom Risotto
- Vegan Pumpkin Risotto
- Asparagus Risotto with Peas
- Risotto allo Zafferano
If you try this best Vegan Mushroom Risotto, please leave me a comment below sharing how you liked this recipe! And if you take a photo of your dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Happy cooking!
Best Vegan Mushroom Risotto (GF)Author:
- ½ cup (125 g) arborio rice
- 1-2 tbsp olive oil (or vegan butter) divided
- 1 onion
- 3 cloves of garlic
- ¼ cup (60 ml) white wine vegan
- 1 ¼ cup (300 ml) vegetable broth divided
- ½ cup (120 ml) soy cream or coconut milk, *see notes
- 8.8 oz (250 g) mushrooms
- 1-2 tbsp soy sauce or tamari to taste
- salt and pepper to taste
- vegan parmesan or nutritional yeast flakes
- fresh parsley finely chopped
- Heat one tablespoon of oil in a pan or pot. Add the onions sauté for 2-3 minutes, until translucent. Then add the garlic and sauté for another minute until fragrant.
- Add the rice and toast for 1-2 minutes while stirring. Pour in white wine and cook until the wine is almost absorbed. Then pour in ⅔ cup of the vegetable broth and cook on low heat until the broth is almost absorbed, stirring often. Add remaining broth as it thickens, and cook until the risotto is al dente, about 15 minutes. Finally, stir in soy cream and season with salt and pepper to taste.
- While your risotto cooks, heat another tablespoon of oil in a separate pan. Add the mushrooms and cook for about 5 minutes or until they turn golden-brown. Then drizzle with soy sauce, stir to coat and finally add the mushrooms to the risotto.
- Garnish your risotto with vegan parmesan and fresh parsley if you like.
- Soy Cream: You can use any plant-based milk or cream of your choice.
- Storage: Store leftover risotto covered in the refrigerator for up to 3 days.
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