Vegan Mushroom Risotto Recipe | Creamy & Dairy Free
Creamy vegan mushroom risotto made with a mix of mushrooms, broth, white wine, vegan butter and nutritional yeast. Completely plant based, dairy free and naturally gluten free, with plenty of umami and a rich autumn flavor.
Equipment
Ingredients
- 320 gr Rice My favourite type of rice are Carnaroli, Vialone Nano or Arborio
- 400 gr Mushrooms
- 1 clove Garlic
- 2 tbsp extra virgin olive oil
- 100 ml White Wine
- 1 liter Hot Vegetable Broth or Hot Water
- 30 gr Vegan butter
- 20 gr Nutritional Yeast
- 1 tbsp Apple Cider Vinegar
For the Decoration - Optional
- Fresh Herbs I used Micro Greens
Instructions
- Clean the mushrooms and divide them according to how you want to use them. Keep some pieces larger for serving on top of the risotto. Cut the remaining mushrooms into small, irregular cubes.
- Heat the extra virgin olive oil in a pan with the garlic. Add the diced mushrooms and cook until softened, fragrant and lightly golden. Remove from the heat and set aside.For the larger mushroom slices, heat the oil in a separate pan. Cook them for a few minutes on each side until deeply golden. Try not to move them too much. You can gently press them against the pan to encourage better contact and browning.Set them aside for serving.
- Keep the prepared vegetable or miso broth hot in a saucepan over low heat.Heat the pan you will use for the risotto separately. When the broth is flavorful and the ingredients are good quality, the rice can be toasted directly in the dry pan.
- Add the rice to the hot pan without oil and toast it for around 2 minutes, stirring frequently. The grains should become hot and slightly glossy without browning too much.
- Pour in the white wine and let it cook until the sharp smell of alcohol disappears and most of the liquid has been absorbed.
- Begin adding the hot broth gradually.Add just enough to barely cover the rice. Allow it to absorb before adding more. Each time the pan starts to become dry, add another ladle of hot broth. Continue cooking this way throughout the process.
- After around 5 minutes of cooking, add the diced cooked mushrooms. Continue adding broth gradually and cook until the rice is al dente, around 14 minutes in total depending on the variety of rice you are using.
- Turn off the heat. Add the salted vegan butter, nutritional yeast and vinegar. Stir vigorously to incorporate air and bring everything together into a creamy consistency.
- Cover with a lid and leave the risotto to rest for about 5 minutes.
- Serve in a shallow bowl or on a flat plate. Finish with the larger golden mushroom slices, freshly ground black pepper and fresh herbs. I used microgreens for mine.
Notes
Storage: Leftovers can be kept in an airtight container in the refrigerator for up to 2 days. The rice will continue to absorb moisture as it sits, so the risotto will become firmer and less creamy over time.
Best served fresh: This vegan mushroom risotto is best enjoyed shortly after the resting time, while the rice is still creamy and the mushrooms on top remain golden and tender.
Original Content Note: All recipes published on INUMAMI are original and developed from my personal cooking experience. The recipe, written content, styling, and photographs featured in this post were created by me. No AI is used to create recipes. All food photographs are original and owned by INUMAMI.
Nutritional Note: Any nutritional information provided is an estimate and may vary depending on the exact ingredients, brands, type of rice and mushrooms, amount of broth absorbed, quantity of vegan butter, and any optional toppings or additions used.
Gluten free: The recipe is gluten free, but check that ingredients such as miso, vegetable broth and nutritional yeast are certified gluten free if needed.
Nutrition
Serving: 90grCalories: 473kcalCarbohydrates: 73gProtein: 11gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 1052mgPotassium: 536mgFiber: 3gSugar: 4gVitamin A: 815IUVitamin C: 2mgCalcium: 29mgIron: 2mg