How do you get a rich vegan mushroom risotto when you're using only whole food ingredients? Come check out this healthy and perfect recipe!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
This post was originally published on February 22, 2016.
Sitting down with a giant bowl of rich flavorful risotto is the ultimate comfort. But the butter filled recipes always made me feel heavy and bloated. But not this one!
Risotto is a bit of a labor of love, but it's not difficult per se, it just takes a little patience. I love taking the time to make this delectably satisfying dish, it just feels so fancy yet the kids actually eat it too!
Plus, with my tips you can speed up the process, which is always welcome in my crazy busy household!
Ingredients
No butter is needed to get the best rich and creamy risotto you know and love! Here's what you'll need:
- Onion
- Mushrooms
- Thyme leaves
- Garlic
- Sea salt
- Arborio rice
- White wine
- Veggie broth
To get this extra rich in flavor, I suggest adding in two other ingredients:
- dairy free milk, I used Cashew Milk
- Vegan Parmesan Cheese
How To Make Vegan Risotto
- Sauté onion, mushrooms, and seasonings.
- Add the rice and toast.
- Add the wine (if using) and cook until absorbed.
- Stir in warm broth ½ cup at a time letting it absorb completely before adding more, repeat until you reach your desired consistency.
- Enjoy!
Flavor suggestions
The great thing about risotto is that you can tweak it a few different ways to fit your preferences and it tastes amazing no matter what! Here's a few ways you can adjust this recipe:
- If you are not using the wine, just add an extra ½ cup broth to the total.
- For an extra creamy risotto, substitute some of the broth with your favorite dairy free milk, I like to use Silk's Unsweetened Cashew Milk.
- For extra cheesy flavor mix in Vegan Parmesan at the end, about ½ to 1 cup is a good amount.
- Arborio rice is what is traditionally used in risotto and gives this dish its texture. If you don't have any on hand you can swap it out for white or brown rice, or even orzo. The texture will be different but still delicious!
- Sneak in some extra flavor and nutrients by adding in extra veggies. Try spinach, asparagus, or broccoli.
Serving suggestions
Risotto is a hearty enough dish to stand alone, but I like to serve a variety of foods at dinnertime. Any of these plant based dishes go wonderfully with this recipe:
- Grilled Romaine Salad
- Avocado Kale Salad with Butternut Squash
- Sautéed Spinach with Garlic
- Asparagus Fries
- Peas with Scallions and Dill
- Baked Lima Beans
- Greek Green Beans
- Vegan Meatballs
- Portobello Mushroom Steak
Tips and tricks
- Make sure to warm the broth and/or dairy free milk before adding it to the rice. If you don't it will add quite a bit of cooking time, and honestly who has extra time on their hands?
- Use broth instead of oil for sautéing to keep this dish oil free.
- Store leftovers in an airtight container for up to 5 days.
- You can also safely freeze this dish but the texture will change. Defrost completely in the refrigerator before reheating.
- To reheat leftover risotto you can simply microwave, but the best way to recapture the fresh texture is to add about ¼ cup of liquid (either water or broth) for every 1 cup of risotto. You can do this either in the microwave or on the stovetop, just make sure to stir well so it heats evenly.
Common Questions
Anything plant based! I like to serve with a side of veggies or a salad.
You can simply omit the parmesan and your risotto will still be delicious, or better yet you can use a Vegan Parmesan!
Broth and white wine are the traditional liquids, sometimes people add milk or cream for a creamier result. I like to use white wine, vegetable broth, and dairy free milk.
It is not as it usually uses butter and parmesan cheese. Luckily though those are easy to sub out for plant based ingredients!
More Vegan Rice Recipes
Rice is one of those incredibly versatile foods, it's used in basically every cuisine! It's easy to have cooked on hand to make up quick meals the family will actually eat. Check out these other recipes that feature the great grain!
- Easy Veggie Fried Rice
- Burritos with Black Beans, Rice, and Avocado
- Easy Teriyaki Rice Bowl with Roasted Veggies
- Southern Vegan Black Eyed Peas
- Vegan Sushi Bowl
- Healthy Vegan Stuffed Cabbage
Creamy Vegan Mushroom Risotto Recipe
Ingredients
- 1 cup chopped yellow or sweet onion
- Drizzle of your favorite oil to sauté , or broth if oil free
- 1 pound mushrooms , sliced
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic , chopped
- 1 teaspoon sea salt
- 1 ½ cups Arborio rice , see note
- ½ cup white wine , sub with broth if you don't want wine (see note)
- 7-8 cups veggie broth , low sodium if needed
- 1-4 cups unsweetened dairy free milk of choice , optional, but recommended, to sub for some of the broth (see note)
- ½-1 cup vegan Parmesan , optional (see note)
Other veggies I've added that are great:
- zucchini
- spinach
- cauliflower
- broccoli
- peas
- asparagus
Instructions
- Put the broth, plus subbed in milk if using, into a pot and warm on low. You want this warm when you add it to the rice so that it cooks faster.
- Sauté onion and oil, or broth if oil free, until onion is soft. About 5 minutes.
- Add the mushrooms, thyme, garlic and salt and sauté until the mushrooms have released all of their liquid and are browning. About 5 more minutes.
- Add the rice and cook until toasted a bit. About 2-3 minutes.
- Add the wine and cook until it’s absorbed, about 2-3 minutes. If you are not using wine, skip this step.
- Add the warmed broth (or broth/milk mix) about ½ cup at a time and stir the rice until it’s absorbed. Then keep adding until all done or you reach a consistency you like. I used all of it. This takes about 20-25 minutes.
- If using Parmesan, mix it in at the end.
- Serve!
Notes
- You can use another rice if you prefer, but arborio gives it a creamy texture. You can even use orzo to make this an orzo based risotto.
- If you are not using the wine, just add an extra ½ cup broth to the total. Keep in mind the richness flavor wise will be lost a little.
- If you want this extra creamy sub 1-4 cups of the broth with your favorite dairy free milk. I have done from 1 to 4 and the more you sub the creamier and even more amazing it is.
- For extra cheesy flavor mix in Parmesan at the end. This makes it even richer.
- 1 cup boiled potato (about 1 medium sized potato)
- 4 garlic cloves, roasted
- ¾ cup raw cashews (soaked overnight if not using high speed blender)
- 1 ½ cups veggie broth
- 1 cup unsweetened dairy-free milk, I used cashew
- 2 tablespoons fresh lemon juice
- 1-2 teaspoons sea salt
- 1 teaspoon apple cider vinegar (optional for added tang)
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Jaime Nevers
This recipe was absolutely delicious. I’m a new vegan and have been looking for good wholesome recipes that I can make. This was a total home run. I added a small zucchini finely chopped to mine for a little extra somethin and it complemented the dish well. Thanks for the recipe!
veggiesdontbite
This makes me so happy Jaime! Thank you so much for the great review!
Pamela
I made this last night and my husband’s comment was “keep the recipe!” This one will go into the regular rotation! I used a cup and a half of Califia unsweetened almond milk and the rest veggie broth and Vegan Parmesan shreds from Follow Your Heart. At first we were worried the two of us wouldn’t be able to finish it all in a few days. Yeah, not going to be a problem.
veggiesdontbite
This makes me so happy Pamela! Thanks for the great review!
Vanessa
That sauce would make a shoe taste good! At first I thought it would be too salty, but after everything was all done, it was perfect. Definitely roasting my garlic for next time. And there WILL be a next time.
(this comment was made on the old recipe version)
veggiesdontbite
Hahaha!! Totally made me laugh Vanessa! Yes, the salt seems like a lot but you are spreading it over something so it loses saltiness. I'm so happy you like it!!
Deneen Glennon
This looks amazing! I am going to try making it this weekend! I am a little confused with the directions. It says to place the first 6 ingredients into a high speed blender. This would be the potato, garlic cloves, raw cashews, veggie broth, cashew milk and lemon juice. What about the apple cider vinegar? I don't see where in the recipe it comes in.
(this comment was made on the old recipe version)
veggiesdontbite
Hi Deneen! Weird, it must have not saved right when I changed it over to my new recipe card. Thanks for checking that! It should say place "sauce" ingredients into high speed blender. All fixed now! Thank you!!
Cassie Thuvan Tran
I haven't had risotto in a while but it's delicious! Love the peas and mushrooms combined in this recipe--I know that both vegetables are kind of unpopular, but I am OBSESSED! I don't know if this is possible, but what can you substitute for cashews?
(this comment was made on the old recipe version)
veggiesdontbite
Hi Cassie! I'm so happy you like it! So the cashews are a little tough. The reality is that cashews are the best way to get a true creamy flavor. There are other ways that are nut free, but they are not as spot on. If you can't have cashews, the other things that I have tried and seen are potato (I already have some of that and too much will give you a potato flavor), cauliflower (I would suggest you roast it first instead of boiling it), white beans (not too many because you don't want hummus) and I have also seen sunflower seeds although this is not my favorite. A combo of the first 3 could give a somewhat creaminess without nuts. Let me know if you give any of it a try!
Tiffany
Just made this sauce for Alfredo pizza sauce and it is soooo good. Using leftovers for pasta tomorrow. Thanks.
(this comment was made on the old recipe version)
veggiesdontbite
AH!! YAY!! So happy to hear you love it as much as we do!
Brenda Douglas
Love this sauce. I made it the second time with sweet potatoes and added some sirracha. Love it!!
(this comment was made on the old recipe version)
veggiesdontbite
That sounds amazing!!! Thanks for sharing!
Stacey
This is the first recipe of yours we've tried and it definitely won't be the last! It really satisfied my craving for something rich and creamy. Except for the stirring it is an easy meal to prepare, and the stirring was worth it since both my toddler and husband loved it (without the mushrooms haha). I did use the optional add-ins, except dried mint rather than fresh.
(this comment was made on the old recipe version)
veggiesdontbite
Thank you so much for your kind words Stacey!! I am so happy that you are here and that you loved this recipe. Let me know if you ever have any questions! Here is another awesome easy kid meal using that same sauce from this recipe: https://www.veggiesdontbite.com/creamy-mac-and-peas/
Robin
I don't see where it says how to thicken the sauce if you're not making the risotto? Thanks!
(this comment was made on the old recipe version)
veggiesdontbite
Hi Robin! If you look in the notes section it says to follow the last direction for the part that is just the sauce. Pretty much you blend it all then pour it in a pot and heat over low medium until thick! Super easy. Make sure to stir often to avoid sticking and burning. When I get to my computer I'll change it a bit to make it more clear. Let me know how you like it!!
Sara | Belly Rumbles
I have just pinned and printed this one out. Desperately trying to add more meat free meals to the routine that the husband and son will enjoy. I am pretty certain that this is one of them. I also love the sauce and can see so many ways for use.
(this comment was made on the old recipe version)
veggiesdontbite
Yay!! So happy to hear. We use the sauce in SO much here. Check out my brand new recipe Pizza Burritos, it's in there and it's SO good! We also just put it over pasta with roasted veggies!
Sina @ Vegan Heaven
This looks so incredibly creamy, Sophia!! I'm getting so hungry right now just looking at it. Haha! And what a great idea to use orzo for risotto, never thought of this.
(this comment was made on the old recipe version)
veggiesdontbite
Thanks so much Sina! I love orzo, much better than rice to me. I grew up eating it so we put it in a lot!
Mandy
Holy comfort food!!! WOW! That sauce looks insane, Sophia - who needs the orzo? 😉 I love all the garlic in here, too....can't wait to try this!!
(this comment was made on the old recipe version)
veggiesdontbite
HA! Thanks Mandy! Funny thing is that I made the sauce alone last night to put over pasta and I couldn't stop eating it with a spoon! It has that extra tang that I love so much! And the roasted garlic is key, gives it that sweet caramelized flavor versus the sharp raw garlic flavor. Let me know if you try it!
Alisa @ Go Dairy Free
Such a brilliant use of cashew milk. I'm a huge fan of cashew sauces (may even be burning my husband out on them!) but haven't tried one with orzo like this.
(this comment was made on the old recipe version)
veggiesdontbite
Thanks Alisa! I find that adding a bit of the cashew milk in really makes a creamy sauce. It's become one of our favorites and I already have another recipe I'm using it in!