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–+ servings
A saute pan of cream vegan mushroom risotto

How to Make the Best Vegan Mushroom Risotto

Author Chef Summer Storm - garden grub
This vegan mushroom risotto is easy and relatively quick to make! It's perfectly creamy, slightly cheesy and tangy, and full of flavor!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Side Dish
Cuisine American, Italian
Servings 3 cups

Ingredients
 

  • 3 1/2 cups vegetable or vegan chicken stock
  • 1 cup vegan dry white wine, I use a pinot grigio
  • 1 tbsp olive oil
  • 1 tbsp vegan butter
  • 1/2 cup yellow onion, small diced
  • 2 cups baby bella mushrooms, medium-small diced
  • 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 garlic cloves, peeled and minced
  • 1 cup arborio rice (You MUST use arborio rice!)
  • 1/2 cup vegan parmesan (I use Follow Your Heart's)
  • *Optional: 1 tsp TRUFF black truffle infused olive oil

Instructions
 

  • Add the stock and white wine into a medium-sized saucepan and place it over medium-low heat. This should never simmer, but it needs to stay warm.
  • Place a large saute pan over medium heat. Once hot, add in the olive oil and butter.
  • Once the butter is melted, add in the diced onions and saute them for 3 minutes, stirring occasionally.
  • Now, add in the diced mushrooms, stir, and cook for another 2 minutes, stirring occasionally.
  • Add the salt and pepper into the pan, stir well, and cook for another 4 minutes, stirring occasionally.
  • Add the garlic and rice into the pan and constantly stir for 3 minutes.
  • Turn the heat down ever so slightly, so it's at a medium/medium-low heat. Then, add 1/2 cup of the vegetable stock/wine mixture. Stir the rice constantly-IMPORTANT.
  • Once all of the liquid has absorbed into the rice, add another 1/2 cup of the vegetable stock/wine mix, and stir constantly. Repeat this step until all of the stock mix has been added. NOTE: You need to stir the rice constantly until the very end. You will be cooking and stirring the rice for about 25-28 minutes.
  • Once you've added in the last 1/2 cup of stock mix, continue cooking the rice for two minutes, then turn the heat off. Now add in the vegan parmesan and stir until the parmesan has melted.
  • Lastly, this is optional, but it adds a lovely flavor, add the TRUFF truffle oil into the rice and stir well.
  • Enjoy with an extra sprinkling of vegan parmesan on top!
Keyword arborio rice, mushroom risotto, risotto, risotto rice, vegan mushroom risotto, vegan risotto, vegan risotto recipe, veggie risotto
Tried this recipe?Let me know how it was!