Vegan Mushroom Risotto

Name: Vegan Mushroom Risotto
Prep time: 5 min
Cook time: 40 min
Ingredients: 1 tablespoon olive oil; 1/2 cup shiitake mushrooms (sliced); 1 cup button mushrooms (sliced); Salt; Pepper; 2 tablespoons olive oil; 5 cloves garlic (chopped); 1 onion (chopped); 1 cup arborio rice; 2 tablespoons rice wine vinegar ((or rice vinegar) ); 5.5 cups vegetable stock; 2 tablespoons nutritional yeast; 1/2 cup coconut milk; 1/4 cup freshly chopped parsley (or cilantro)

type :

Main Dish

tag :

Grains

We’ve been enjoying risottos for 2 straight nights now, and wanted to share this easy-to-prepare (but not exactly quick) Vegan Mushroom Risotto recipe with you all.

The ingredients are super simple + easy to find, and you shouldn’t have any problem stocking them.

We used Nutritional Yeast to make the risotto cheesy. We also added a bit of Coconut Milk – it made everything extra creamy.

Let’s go!

5 from 2 votes

Vegan Mushroom Risotto

Creamy and delicious vegan mushroom risotto recipe by Veganbell.

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Course Dinner

Cuisine Italian

Keyword risotto, vegan, vegan mushroom risotto, vegan risotto

Prep Time 5 minutes

Cook Time 40 minutes

Servings people

Calories 868kcal

Author Veganbell

Recipe Video

Ingredients

To saute mushrooms

1 tablespoon olive oil
1/2 cup shiitake mushrooms sliced
1 cup button mushrooms sliced
Salt
Pepper

To prepare rice

2 tablespoons olive oil
5 cloves garlic chopped
1 onion chopped
1 cup arborio rice
2 tablespoons rice wine vinegar (or rice vinegar)
5.5 cups vegetable stock
2 tablespoons nutritional yeast
1/2 cup coconut milk
1/4 cup freshly chopped parsley (or cilantro)

Instructions

Step A : Saute the mushrooms

Set a pan over medium heat. Add oil. Once it's hot, add shiitake + button mushrooms and stir-saute for 3-4 minutes.
Add salt + pepper and saute for 2 more minutes.

Step B : Prepare the rice

Set a large non-stick pan over medium heat. Add oil. Once it's hot, add garlic + onion. Stir-saute for 3-4 minutes, or until translucent.
Next, add arborio rice and stir-saute for 2 minutes.
Now, add rice wine vinegar and stir-cook until it's evaporated.
Then add 1 cup of veggie stock. Stirring continuously, cook until much of the liquid is absorbed.
Add another cup of veggie stock. Stirring continuously, cook until the liquid is absorbed. Repeat this step until you've used all 5.5 cups of stock. This process generally takes 25-30 minutes.
Next, add the sauteed mushrooms + nutritional yeast + coconut milk + freshly chopped cilantro. Stir-cook for about a minute. Turn off the heat. Serve.