Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto—a tasty comfort dish that’s both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms, enjoy your perfectly cooked risotto.
When it comes to rice dishes like this vegan mushroom risotto, Vegan Fried Rice with Tofu, Rice Stuffed Tomatoes, and Spanish Vegan Paella, they’re true comfort food. They always leave you extremely satisfied and they truly don’t take a ton of effort.
Dishes like this are great for a vegan meal because they can be customized as desired. If you’re not a fan of mushrooms, you can always swap it out for another vegetable or add more vegetables to the mixture. You can also adjust the seasonings and thickness of the meal to your preferences. This risotto recipe is pure gold and the perfect go-to dinner dish.
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How to Make Vegan Mushroom Risotto from Scratch
- Saute - Heat some oil in a pot and saute the onion, garlic, and mushrooms until the onions are translucent. Cover pot until mushrooms release water. Add the rice and saute for a couple of minutes.
- Simmer - Add half the stock and let simmer for 15–20 minutes. Add half of the remaining stock and let simmer for another 10 minutes. Add the last of the stock and simmer for another 5–10 minutes.
- Season - Season with salt and pepper, to taste. Serve with some fresh herbs on top and enjoy!
Tips and Variations
- Storage - Store in a sealed container, in the fridge, for up to 5 days. Store in an airtight container, in the freezer, for up to 2 months.
- Reheating - Reheat in the microwave or over the stove. Be sure to add a bit of broth or water so the rice won’t be dried out upon reheating.
- Add more vegetables - This recipe is easy when it comes to adding ingredients. I love adding in some spinach, cabbage, zucchini, etc. Whatever you like! Just remember to ensure those veggies are cooked appropriately as you don’t want to be biting into crunchy, uncooked veggies.
- Use other rice options - If you can find risotto, you can always use arborio rice, sushi rice, jasmine rice, or similar types of rice.
- Make it thinner - Add more vegetable stock and simmer a little less for a thinner risotto.
- Make it thicker - You can mash the rice a bit or lighten up on the stock in order to make it thicker.
- Make it creamy - Swap out some of the stock for full fat coconut milk. This will make the rice and sauce creamier and add another bit of flavor to the mix.
- Make it with leftover rice - If you have leftover rice you can skip the long simmering period and just toss in the rice. Be sure to reduce the stock by about half or more.
Vegan Mushroom Risotto FAQs
What Goes with Mushroom Risotto?
Since rice is such a widely encompassing ingredient, there are tons of side dishes that go well with this mushroom risotto recipe. A light soup is always one of my go-tos such as Vegan Broccoli Cheddar Cheese Soup, Vegan Potato Leek Soup, or Vegan Asparagus Soup. I always love to add in Vegan Stuffed Mushrooms, Vegan Cornbread, or even a Cucumber Tomato Salad. Get creative because the sky’s the limit with side dishes on this one.
Is Risotto a Main Dish?
Risotto is a type of rice (sometimes mistaken as a type of pasta as well). So, in and of itself, it’s commonly served as a side dish. However, like this risotto recipe, it can be turned into a main dish by adding a few simple ingredients. For a vegan dish, this is often various vegetables and the risotto is cooked in vegetable broth.
If you decided to give this Vegan Mushroom Risotto a try, please let me know in the comments below or on social media!
Other Dinner Recipes You Might Like:
- Vegan Pesto Pasta
- Vegan Ramen Noodles
- Vegan Carrot Soup
- Stuffed Acorn Squash
- Thai Noodles in Red Curry Sauce
While you're here, don't forget to grab a copy of my free vegan toolkit. It's packed with my reader-favorite recipes, cheat sheets, and more.
Vegan Mushroom Risotto
- Heat up olive oil in a pot. Saute onion, mushrooms, and garlic until the onions are tender (about 3–5 minutes).
- Cover the pot until the mushrooms have released water (5–7 minutes).
- Add the rice to saute with the vegetables for 2–3 minutes.
- Stir in 3 cups of vegetable stock and cover. Let simmer for 15–20 minutes or until the stock has been absorbed.
- Add another 1 ½ cups of stock and let simmer for another 10 minutes or until the stock has been absorbed.
- Add the last cup and a half of stock and let simmer for 5–10 minutes or until it is absorbed.
- Season with salt and pepper to taste.