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!
No butter is needed to get the best rich and creamy risotto you know and love! Here's what you'll need:
To get this extra rich in flavor, I suggest adding in two other ingredients:
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.
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.
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.
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
- 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:
- 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.
- 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.