Vegan Mushroom Risotto

This creamy vegan mushroom risotto is exactly what you need if you crave a delicious and comforting Italian recipe. Give it a try! 

Rice is one of the staple foods in my pantry. I love making rice pilafs, risottos, stuffings for different veggies and even adding it in soups! I have quite a lot of rice recipes on my blog so check them out if you’re looking for inspiration.

Today’s recipe combines two of my favorite ingredients: rice and mushrooms. I was inspired by the traditional Italian risotto recipe, which is not originally vegan but can be easily veganized. I used nutritional yeast instead of Parmigiano and white wine for the perfect flavor! The result was just as I wanted, a creamy and easy to make vegan mushroom risotto!

Flavored with white wine, herbs, and nutmeg, this easy mushroom risotto recipe is just perfect for when you crave a comfort meal. It’s made with budget-friendly ingredients and easy cooking techniques and no special equipment is required.

If you’re looking for other basic risotto recipes, check out my cauliflower risotto. It has a creaminess like no other risotto recipe! You’ll love it!

Drop me a comment below and send me your feedback! I’d love to hear how this creamy risotto recipe turned out for you. 🙂

Vegan Mushroom Risotto

Gourmandelle.com

This creamy vegan mushroom risotto is exactly what you need if you crave a delicious and comforting Italian recipe. Give it a try!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main

Cuisine Italian

Servings 6

Calories 254 kcal

Ingredients

 

US (Imperial)Metric

 

1x2x3x

• 3 cups button mushrooms sliced
• 1 ½ cups arborio rice
• 1 onion diced
• 5 cups vegetable stock or water
• ⅓ cup white wine
• 2 Tbsp olive oil
• ⅓ tsp nutmeg
• 1 Tbsp nutritional yeast or grated Parmesan for vegetarian version
• sea salt and ground pepper to taste

Instructions

 

• Heat the olive oil in a large pot, over medium heat.
• Add the onions and saute for 2 minutes.
• Add the mushrooms and continue to cook, stirring occasionally, for 6 more minutes.
• Add the rice. Cook it for one minute then add the wine. Stir and cook one more minute. Add 3 cups of veggie stock or water and continue to cook on low heat, stirring occasionally.
• When the stock is absorbed, add the rest of the quantity and cook for 10 minutes or until the stock is absorbed and the rice is silky and creamy.
• Add nutmeg, nutritional yeast, salt and pepper to taste. Cover and let sit for 5 minutes before serving.
• Top with some fresh chopped herbs and enjoy this delicious vegan mushroom risotto!

Nutrition

Calories: 254kcalCarbohydrates: 46gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 944mgPotassium: 197mgFiber: 2gSugar: 3gVitamin A: 501IUVitamin C: 2mgCalcium: 8mgIron: 2mg

Keyword mushrooms, rice

Liked this recipe?Join the community and receive monthly recipes, straight to your inbox!