Vegan Risotto
This Vegan Risotto is super creamy and dreamy, and loaded with mushrooms! Perfect for a rich and decadent dinner!
Making Vegan Risotto is super dang easy! We just gotta swap a few ingredients for their plant based versions. Since a lot of the texture and creaminess comes from the rice, we don’t need to miss out on a luxurious Risotto!
Ingredients for Vegan Risotto
- Arborio Rice – This is the star of the show and should not be substituted!
- Shallots and Garlic
- Mushrooms – I used Baby Portabella, but you can honestly use any mushrooms you like! And if you hate mushrooms, leave them out! It’s still good as a plain Risotto too!
- White Wine – Use something like a Pinot Grigio or Sauvignon Blanc. If you don’t drink, just use some broth and a splash of vinegar.
- Seasonings – I’ll be using some Italian Seasoning, Nutritional Yeast, and Vegan Worcestershire.
- Veggie Broth – You can use Veggie Broth of Vegan Chicken Broth, but no matter what, make sure you keep it warm.
- Vegan Butter – This makes it extra creamy!
- Vegan Parmesan Cheese – I like either Follow Your Heart of Violife, but you can also use Nutritional Yeast instead!
- Mushroom Seasoning – Optional but recommended for some extra UMAMI!
- Chives or Parsley – some fresh herbs to finish!
how to make Vegan Risotto
Cook the mushrooms. Reserve for later.
Cook the shallots and garlic.
Add in the rice and saute, then reduce the wine down.
Ladle in about 1/2 cup of the warmed broth and stir to combine. Cook down the broth until reduced, then ladle in another 1/2 cup and repeat this process until the rice is cooked through to your desired consistency.
Lower the heat to low, and stir in the Vegan Butter. Then add in the Vegan Parmesan.
Season to taste (I added a little Mushroom Seasoning and MSG) as well as some fresh herbs like Chives or Parsley.
Stir the cooked Mushrooms back into the risotto and enjoy immediately!
storage
Store in the fridge and enjoy within 3 days. I don’t recommend freezing as the texture is compromised! Reheat on the stovetop or microwave. You may need to add some broth or water if it’s dried out a bit.
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Vegan Risotto
Ingredients
- 3 Tbsp Olive Oil (Divided)
- 1 lb. Sliced Mushrooms (White, Crimini, Portabella, etc)
- 1/2 tsp Dried Thyme
- 2 tsp Vegan Worcestershire
- 2 Shallots (Small Dice0
- 4 cloves Garlic (Minced)
- 1 1/2 cups Arborio Rice
- 1/2 cup Dry White Wine (See Notes)
- 5 – 6 cups Veggie Broth (Keep Warm, See Notes)
- 3 – 4 Tbsp Vegan Butter
- 1/3 – 1/2 cup Grated Vegan Parmesan (or more Nutritional Yeast)
- 2 Tbsp Nutritional Yeast
- 1 – 3 tsp MSG or Mushroom Seasoning (optional)
- 2 – 3 Tbsp Fresh Chopped Chives (or Parsley)
- Salt & Pepper
Instructions
- Prep the veggie broth by adding it either to a saucepan on the stovetop (see notes for microwave instructions). Do not turn on the heat yet.
- In a large skillet or sauce pan, add 1 Tbsp of olive oil over medium heat. Add the sliced mushrooms, but don’t crowd the pan. You may need to do this in two batches. Cook the mushrooms for about 6 minutes stirring every minute or so. Once they have released all their water and take on a nice brown color, remove from the pan. Add in the other half of mushrooms and repeat.
- Once second batch is done cooking, add the other half back into the pan. Season with salt, the dried thyme and vegan Worcestershire. Remove from the pan and reserve for later.
- Now you can start to heat up the broth, set it to medium and don’t let it it get over a simmer.
- While the broth heats up, add another Tbsp of olive oil to the pan followed by the shallots. Cook them for about 3 – 4 minutes or until they soften and get some color, then add in the garlic and cook for another minute stirring frequently.
- Add another Tbsp of Olive Oil into the pan, followed by the rice. Stir the rice to coat it in the oil, and saute for about 1 – 2 minutes stirring frequently. Then add in the white wine (or broth if you don't drink) and stir to combine. Cook down the wine for about 2 – 3 minutes or until reduced.
- Ladle in about 1/2 cup of the warmed broth and stir to combine. Cook down the broth until reduced, then ladle in another 1/2 cup and repeat this process until the rice is cooked through to your desired consistency.
- Lower the heat to low, and stir in the Vegan Butter. Then add in the Vegan Parmesan (or use 1 – 2 Tbsp Nutritional Yeast).
- Season to taste (I added a little Mushroom Seasoning and MSG) as well as some fresh herbs like Chives or Parsley.
- Stir the cooked Mushrooms back into the risotto and enjoy immediately! If it feels a little thick, you can add more broth or water to loosen it up.
- Store in the fridge and enjoy within 3 days. I don’t recommend freezing as the texture is compromised!
