This savory vegan risotto bursts with umami from sautéed mixed mushrooms, delivering rich taste, varied texture, and nutrient-packed goodness. It’s an elegant yet simple dish perfect for any occasion.
Why This Risotto Shines
Risotto strikes a perfect balance between sophisticated and comforting. Ideal for entertaining friends or a cozy family dinner, this one-pot wonder features mushrooms for unbeatable savoriness. Packed with free glutamate for natural umami, they’re also loaded with B vitamins, fiber, potassium, Vitamin D2, and plant protein. Their chewy, meaty texture adds heartiness and contrast.
Use a mix like thinly sliced shiitakes, diced portobellos, oysters, trumpets, and button mushrooms for diverse textures and nutrition.
Simplified Risotto Method
Risotto involves gradually adding warm liquid to arborio rice over heat, creating its signature creaminess. Forget the myths—no need for constant stirring or endless vigilance. Stir frequently but step away briefly if needed. Add liquid in 1-1.5 cup increments for efficiency without breaking the rice.
Light & Flavorful Broth Blend
Inspired by a bright lemon risotto using just water, this recipe mixes water and broth. It keeps flavors vibrant without heaviness, letting mushrooms shine. Opt for vegan chicken-style or beef-style broth to balance earthiness.
Making It Vegan
Arborio’s high starch creates natural creaminess—no dairy required. Swap butter for olive oil and add optional vegan parmesan for extra savoriness.
Key Ingredients
- Broth: 3 cups vegan chicken-style or vegetable.
- Olive oil: For richness and flavor carry.
- White wine: ½ cup for acidity (sub with broth + lemon).
- Shallots & garlic: Aromatic base (onion works too).
- Arborio rice: 1½ cups for authentic creaminess.
- Mushrooms: 1½ lbs mixed, sliced.
Step-by-Step Guide
Warm 3 cups broth + 3 cups water in a pot; keep at low simmer.
Sauté mushrooms in 2 tbsp olive oil over medium-high heat. Cover briefly, then uncover to brown (10 mins total). Season, reserve 1 cup for topping.
Add 1 tbsp oil, shallots, garlic; cook 3 mins. Deglaze with wine, cook until evaporated.
Stir in rice, then add warm liquid 1 cup at a time, stirring until absorbed. Repeat 30-40 mins until tender and creamy.
Serve topped with reserved mushrooms, vegan parmesan, herbs, or lemon zest.
Storage Tips
Risotto thickens in the fridge but reheats well. Store airtight up to 4 days or freeze up to 6 weeks. Add broth when reheating for creaminess.
This versatile vegan risotto is your go-to for weeknights, gatherings, or comfort—simple, satisfying, and endlessly adaptable.
