Wanting to add a delicious vegetarian Italian meal to your weeknight plant-based dinner rotation? Then you’ve got to try this vegan mushroom risotto!
Creamy, comforting, and bursting with flavor, mushroom risotto is a classic Italian comfort food perfect for enjoying alongside a glass of wine and simple salad. Beloved for its creamy consistency, it’s also one of the easiest Italian dishes to prepare! All you need are a few simple ingredients and about a half hour before you’re in vegan Italian comfort food heaven. Naturally gluten-free and very easily soy-free, this vegan comfort dish is quite the crowd-pleaser.
Any one-pot vegan recipe with very few ingredients is a great one in our book! This vegan mushroom risotto is one of those. Rice, onions, garlic, oil, mushrooms, soup stock and butter, one pan, and a lot of stirring.
Weekdays are so crazy busy for me (and I’m sure for you too!) that being able to prepare a delicious and healthy dinner so quickly and without much planning is priceless!
Most of the ingredients we already have at home as pantry staples. And of course, you can give yourself the luxury of improvising, which is pretty standard for us as a family. The awesome thing is, this risotto recipe also works as a fancy dinner for when you have people over. When I need to cook for a bunch of people, I prefer to cook dishes that don’t require many steps or pre-preparation. This way, I get actually to enjoy their company!
This is a pretty basic risotto recipe, which means you can easily switch it up! If you want to stick mostly to this one but want to intensify the flavors, you can add some dried mushrooms to the mix! They might be a bit pricey, but a little goes a long way. If you buy them once you’ll likely have them for a long time. Just soak them in hot water for a few minutes before adding them to the pan.
Now, if you’re feeling cheeky and want to experiment with some other entirely different flavors, you have a whole world of possibilities out there! My favorite way to eat risotto is with peas and butternut squash. These flavors go so well together, but you can choose your favorite veggies and get experimenting!
If you want to know which ingredient is most essential to get a super-delicious risotto, the vegetable stock you use is way up there! Every stock is different, and which you choose will impact the flavor of your final dish.
The good news is, it’s a great time to be alive, and the choices of ready-made vegan stocks out there are plenty. You can also use ready-made bouillons (like vegetable bouillon cubes or Better Than Bouillon) mixed with water. Voila!
You can also get crafty and prepare your own vegetable broth from scratch, of course, but that would mean a lot more time spent in the kitchen. If you’re up for it, it’s a fantastic way to use your leftover veggie scraps, like those onions or carrot ends. You can freeze your veggie scraps until you have enough to make homemade broth. Zero waste dream!
So, will you give this hearty vegan mushroom risotto a try?
You can enjoy many delicious dishes right alongside a warm bowl of mushroom risotto! From a simple green salad to roasted veggies, here are just a few ideas of what to serve up:
However you decide to enjoy your vegan mushroom risotto, it’s sure to be 100% delicious.
While button mushrooms are some of the most common and affordable, you’re welcome to use other varieties as well! Other mushroom varieties worth considering for this vegan risotto recipe are morels, portobellos, oyster, and porcini. Some varieties take longer than others to cook so just do your research before deciding which mushrooms to use!
You should never use pre-cooked rice for risotto since it gets its deep, earthy flavor by being cooked with the stock and mushrooms!
We’re so glad you asked! Many vegetables go well with mushroom risotto, whether you’re going for flavor, color, texture, or all three. Some suggestions are:
Depending on the vegetable(s) you decide to add, you may need to cook them separately before adding them to the risotto. Vegetables such as zucchini and kale will both cook quickly once added to this vegan risotto but carrots and butternut squash will require a bit more prep. You’re always welcome to meal prep in advance!
If you try this vegan mushroom risotto recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.
Vegan Mushroom Risotto photos and recipe by Zhoro Apostolov for World of Vegan. Article written by Beatriz Buono-Core and edited by Amanda Meth. Recipe and photographs copyright of World of Vegan™, all rights reserved. Please note that this article contains affiliate links that support our work at World of Vegan!
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Yeeesss!! Just made this tonight and it’s deeeelicious! My 16 month old twins loved it as well! I did undercook the rice a bit but still turned out yummy! Definitely making this again. Thanks for the recipe!!!
Awww, thanks for trying the recipe, Edith!! Big hugs to you and the littles! 🙂
This is HIGH up on my list of recipes to try! Yummm!
I made this recipe for my omnivore husband, my (somewhat picky, self-proclaimed vegan) 4-year old daughter and myself (vegetarian transitioning to a vegan diet), and all 3 of us loved it and ate every bite! It was the easiest and tastiest risotto recipe I’ve ever made, and it’s going in my regular rotation now! I ended up using a mix of cremini and white mushrooms because that’s what I had on hand, and I warmed up the stock slightly in a saucepan before adding it to the rice. Otherwise, I made the recipe as printed. I definitely recommend not leaving out the step with the vegan butter – it added a beautiful creaminess to the dish. Thank you for the awesome addition to my recipe collection!
I don’t usually like anything with mushrooms, but I have to say that this recipe blew me away. So savory, so creamy and you’d never know that it’s vegan. My husband gobbled it up in no time and asked for more! Really perfect on a cool evening when you want something warm and satisfying!
This mushroom risotto is out fo this world amazing! So full of flavor and so easy to prepare, it would be an awesome dish to serve at a small dinner party 🙂
When I went to Spain there was Risotto everywhere, but it was so hard to find vegan! Love that now I can make my own.
We love mushrooms…delicious and filling!