Looking for a cozy dinner recipe to get you through these cold winter days? I’ve got you covered with this dreamy Vegan Mushroom Risotto. 

It’s simple enough to make for a mid-week dinner, yet decadent enough for entertaining. Vegan or not, everyone will love this satiating bowl.

The risotto is rich, thick, and creamy, with a garlicky and cheesy flavor. With mushrooms cooked in balsamic vinegar bring the umami to this dish.

All-in-all, this is an unforgettable recipe that you’ll have on repeat. Serve as your main dish, and watch it go down all too easily.

Let me tell you how to make this Creamy Vegan Mushroom Risotto.

Vegan Mushroom Risotto Recipe

The ingredients

The ingredients for this recipe are simple, and you might already have them in your pantry/fridge.

For this risotto you will need:

  • onion
  • garlic
  • coconut oil
  • sea salt
  • arborio rice
  • vegetable broth
  • nutritional yeast
  • mushrooms
  • balsamic vinegar
  • parsley, to sprinkle

As you can see, the ingredients are simple. With nothing finicky or strange.

What is nutritional yeast?

The only ingredient you might not be familiar with in this recipe is nutritional yeast. If you’re new to vegan cooking, say hello to a magical vegan staple!

You can enjoy it sprinkled on popcorn and avocado toast, or use it to make Alfredo, mac and cheese, cashew-based cheeses, and of course, this vegan mushroom risotto.

It’s a pantry must-have for a plant-based diet, but even the non-vegans can appreciate just how tasty this seasoning is. Bon Appetit coined nutritional yeast as “nature’s Cheeto dust“.

In addition, we can feel good about adding nutritional yeast to our diet because it’s healthy. Nutritional yeast is full of protein, vitamins, minerals, and antioxidants.

How to make mushroom risotto

Contrary to popular belief, making risotto is easy + straightforward!

This mushroom risotto begins by sautéing onion and garlic, then adding arborio rice and pouring in vegetable broth in batches as it thickens.

Tips for this recipe

My top trick to getting perfect risotto is to keep stirring!

Stirring the rice helps release the starches. If you don’t stir, the rice will likely bind to the bottom of the pot. 

So, if I can give you any advice for making this risotto, keep a close watch and stir often.

What type of rice should be used for making risotto? My favorite is Arborio. It’s starchy and relatively easy to find at most generic grocery stores. I also like to use it to make rice pudding.

So there we have it: a very simple Vegan Mushroom Risotto recipe that’s creamy, comforting, and full of umami flavor. It’s easy to make, with just 10 ingredients and minimal effort.

Anyone can make this easy risotto. Enjoy as a comforting dinner recipe with your loved ones or serve for a night of vegan entertainment. This recipe is sure to please all eaters.

If you make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #therobinsonnest. Nothing makes me happier than your recreations.

Creamy Mushroom Vegan Risotto

Ingredients

For the risotto:

  • 1 white onion
  • 3 cloves garlic
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 1/2 cup arborio rice
  • 5 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/3 cup parsley, chopped

For the balsamic mushrooms:

  • 16 oz cremini mushrooms (1 small box)
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 tbsp balsamic vinegar

Instructions

  1. Dice garlic and add coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (10 mins).
  2. Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups and adding more in splashes as it thickens (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto has the desired texture (soft and pleasantly chewy). Add nutritional yeast and stir to combine.
  3. While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms + add to a skillet with coconut oil + sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low + add balsamic vinegar, and cook for another 2-3 minutes.
  4. Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley + stir to combine. Serve risotto in bowls.

ALLERGIES

VEGAN – VEGETARIAN – WHEAT FREE – GLUTEN FREE – DAIRY FREE – SOY FREE – NUT FREE