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Vegan Mushroom Risotto – Creamy, without the Cream

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mushroom risotto is ready #white wine #vegetarian | hurrythefoodup.com

It’s about time we had another risotto recipe on the site, and certainly another mushroom recipe. As Hauke and Dave both hate mushrooms (weirdos), it’s up to me to make sure this vegan mushroom risotto recipe sees the light of day.

I also disagree with how Hauke and Dave cook their risottos. Don’t get me wrong – their asparagus risotto is delicious. But mine is better – and it’s vegan.

risotto ingredients #olive oil #garlic | hurrythefoodup.com

Vegan Mushroom Risotto

A risotto should be fluffy, creamy and obviously, tasty. But how to make it creamy without the cream? That’s where the cooking technique comes in.

While you absolutely can throw in all of the broth at once to speed things up (like they do in this leek risotto), I’m a firm believer in adding a ladle at a time. This doesn’t mean the meal has to take ages – we just use a little more care.

I’ve found that adding the broth a bit at a time, giving it a careful stir, and then slowly adding more makes it as creamy as it can be. When we’re going for a vegan risotto we have to maximise wherever we can without the usual cream or cheese.

Cooking it this way gives the outside of the rice a fluffy feel while leaving the inside just a tiny bit al dente.

mushrooms are frying in the pan #onion #vegan | hurrythefoodup.com
diced onions are frying in the pan #vegetable broth #mushrooms | hurrythefoodup.com
rice with garlic are frying in the pan #risotto rice #nutritional yeast | hurrythefoodup.com
rice with the vegetable broth are cooking in the pan #risotto rice #nutritional yeast | hurrythefoodup.com
mushrooms are added to the rice #vegan margarine #fresh parsley | hurrythefoodup.com

Mushrooms – why we should eat them

By not eating them, we’re missing out on plenty of minerals and vitamins, including B vitamins. The jury is still out on B12, but the rest in mushrooms is looking good. Getting a vegan mushroom risotto down you has never looked better.

How you store the mushrooms is also important – recent studies (also included in the link above) show that the warmer the temperature, the quicker mushrooms lose their goodies. So get them in the fridge, asap!

I also HIGHLY recommend storing mushrooms in a paper bag, or even without a bag but on kitchen paper, as opposed to plastic.

As soon as mushrooms start sitting around in plastic they begin to go all manky and horrible, so store them properly!

And of course, most importantly – enjoy. Vegan food rocks, and this vegan mushroom risotto is here to show why.

mushroom risotto is served#olive oil #vegetable broth | hurrythefoodup.com
Vegan Mushroom Risotto
4.89 from 18 votes
Follow Kat’s simple instructions for the creamiest vegan mushroom risotto this side of an animal product.
Cuisine:Vegan, Vegetarian
Diet: dairy-free, egg-free, vegan
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Servings:2
Calories:404kcal
Author: Kat

Ingredients

Optional:

  • ½ cup white wine
  • 1 tbsp vegan margarine (or a little more olive oil)

Instructions

  • Prepare the broth and keep it warm (on the stove for example).
  • Give the mushrooms a quick wash and slice them up.
  • Heat up a large sauce or frying pan and fry the mushrooms with a little oil until cooked – about 5 minutes.
  • In the meantime, dice the onion and garlic. When the mushrooms are ready, move them to the side for later.
  • Using the same pan (minus mushrooms), fry the onions, adding more oil if necessary. Cook until soft.
  • Add the rice and fry for 2 minutes. Add the garlic and stir well. If using, add the wine and cook until evaporated.
  • Now start adding the broth, one ladle at a time. As soon as the liquid is almost gone, add the next ladle. This should make the risotto nice and creamy.
  • When the stock has been used and the rice is cooked, take it off the heat. Add the mushrooms and stir. Place the vegan margarine on the top, along with the parsley and nutritional yeast. Put a lid on.
  • After a couple of minutes the marg should have melted. Stir it all together.
  • Done!

NOTES

Please note that the nutritional information also includes the white white wine. Not all wine is vegan, so do remember to check the bottle!
Love this recipe? We have more to enjoy:
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Absolutely stress-free Vegan Coconut Curry
Super-quick Amazing Aubergine Curry
Ridiculously tasty and nutritious Vegan Chickpea Curry
Healthy Flavourful Pea Pulao with Lemon
 
 
 

Nutrition

Nutrition Facts
Vegan Mushroom Risotto
Amount per Serving
Calories
404
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Sodium
 
1422
mg
62
%
Potassium
 
708
mg
20
%
Carbohydrates
 
58
g
19
%
Fiber
 
6
g
25
%
Sugar
 
8
g
9
%
Protein
 
12
g
24
%
Vitamin A
 
1089
IU
22
%
Vitamin C
 
13
mg
16
%
Calcium
 
29
mg
3
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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Recipe Rating




2 comments
  1. 5 stars
    Great recipe. Super easy, filling and tasty. Using the rec’d amount of rice seemed way too small, doubling it to a cup made a much better risotto in my opinion. Otherwise a perfect recipe. Highly recommend.

    1. Hey Tim, glad you enjoyed it! We tend to err on the lower side for rice and pasta, so a cup definitely works for a bigger portion. And you can always freeze it/save the rest for another time. Thanks for writing!

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