Vegan Mushroom Risotto

5 from 5 votes

If you crave comfort food, this vegan mushroom risotto recipe is the perfect weeknight meal in under 30 minutes. You can create a rich, creamy, and delicious mushroom risotto in one pan with a few simple ingredients!

Prep Time10

Cook Time15

Course: Entrees

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Calories: 919kcal

Author: Kathy Carmichael

Ingredients

2 shallots minced
4 cloves garlic minced
16 ounces portobello mushrooms sliced, or any combination of different types of mushrooms
1 cup Arborio rice
4 cups vegetable broth heated
⅛ cup parsley chopped (optional)

Instructions

Saute the garlic and shallots in a large skillet until the shallots are translucent.
Add the mushrooms and season with salt and pepper.
Add a little vegetable broth to deglaze the pan when the mushrooms begin to stick to the bottom of the pan.
Heat the broth in a microwave and set aside.
Remove half the mushroom mixture.
Add the Arborio rice, stir lightly, and allow the rice to begin to brown (about 1-2 minutes).
Add 2 cups of broth and bring to a simmer.
Stir slightly; do not over-stir. Cook until the liquid evaporates(about 5 minutes).
Then, add 1 cup of vegetable broth and cook the same way until the rice is cooked and the fluid is absorbed.
Add the vegetable broth, 1 cup at a time, until all the broth is gone.
Again, cook the mixture down until the liquid is absorbed. Do not over-stir the mixture. This process should take 10-15 minutes.
Turn off the heat and stir in the reserved mushroom mixture.
Add salt and pepper to taste.
Garnish with parsley (optional)

Notes

Never wash your rice beforehand, as this removes the starch, which helps give risotto its smooth texture.

Cook your risotto on low, simmering heat, and add the vegetable broth gradually, one cup at a time.

This gives the rice time to absorb the liquid and flavors fully.

Rushing your risotto will only ruin its texture.

Don't over-stir risotto. It's much better to stir once every 30 seconds and trust the cooking process to do its thing. Over-stirring is one way to ruin a risotto texture quickly.

One of the surest ways to ruin risotto is overcooking.

The whole process should take 16-18 minutes.

I usually deglaze the pan with wine while cooking, but I didn't like the taste as much as without the wine. But feel free to use dry white wine if you choose.

If you want a cheesy topping, sprinkle it with vegan parmesan cheese.

Nutrition