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This Vegan Mushroom Risotto is so rich and creamy, but it doesn't have any cream. It's comforting, cozy and oh-so-satisfying!
Yep, you've read that right - no vegan cream at all! I'm not against using cream in recipes, but this Vegan Mushroom Risotto just doesn't need it. It's entirely creamy on its own from the Italian-grown arborio rice.
A traditional Italian risotto doesn't include any cream because the creamy texture comes from the rice itself. The kernels contain a high starch content which creates a dreamy and luxurious texture when cooked.
When it comes to comfort food, Italian-style dishes are my favorite (right next to Mexican food). I often make this Italian-inspired Eggplant Rollatini and these Fried Olives Stuffed w/ Roasted Garlic.
WHAT IS RISOTTO?
Risotto is a popular Italian rice dish that's known for its rich, savory and satisfying feeling. It's creamy, buttery and cooked to a perfect al dente texture which leaves it velvety soft, but still with some bite. This dish will get your taste buds tingling and your belly warm and happy.
IS VEGAN MUSHROOM RISOTTO EASY TO MAKE?
Risotto can take some time, but it's really simple to make. There are many different flavored risotto recipes, but the technique is primarily the same. This Vegan Mushroom Risotto is basic and a super tasty recipe for you to start with. Once you get the hang of things, you can experiment with more.
WHAT'S IN VEGAN MUSHROOM RISOTTO?
The basic ingredients for Risotto are Arborio Rice, Broth, Onion, Wine, and Butter or Oil. Most likely you'll have everything in your kitchen waiting for you now.
Most traditional risotto recipes call for parmesan cheese (except for the seafood variety) but it's not 100% required, and it can easily be replaced with Vegan Parmesan Cheese. I really like this dish without it, but I'll sprinkle a little on top of the finished dish.
The cheese can sometimes overpower the delicate flavors of the dish and make it a bit dry. However, feel free to add some vegan cheese if you prefer (1-2 tablespoons). You can also use Nutritional Yeast for a cheesy flavor.
Risotto can be made with a rainbow of different vegetables and I try to use what's in season or whatever I have in the freezer. For this recipe, I kept it really simple by using cremini mushrooms and frozen peas, but you can add your favorites to make this dish your own.
HOW TO MAKE VEGAN MUSHROOM RISOTTO
All you'll need to do is place the frozen peas in a bowl of filtered water to thaw out. Now sauté the mushrooms in olive oil, garlic, and thyme until browned and set them aside. It's best to cook vegetables outside of the risotto and place near the end. This avoids mushy vegetables and their flavors taking over the dish.
Now sauté the onions and remaining garlic and thyme in butter or oil. Once tender, add the rice and stir to coat and toast slightly. Pour in the wine and pour a glass for yourself because all that stirring will make you thirsty 😉
When the wine is evaporated, you'll begin adding hot stock to the pan, one cup at a time until it's gone. Let the broth cook down before adding more. You probably won't need more than 6 cups, but have some on hand just in case.
Stir often, but not constantly or it won't cook properly. Stirring is important because it helps release the starch molecules into the broth, creating a smooth & creamy-textured liquid.
The rice should be tender but have a slight bite to it (al dente). Add more broth if needed to reach desired tenderness. This whole process could take between 20-35 minutes. Remove from heat and add the peas, mushrooms, lemon juice, and fresh ground pepper, stir to coat.
Taste for seasoning and add more if needed. If you want to add cheese flavor stir in 2-3 tablespoons of vegan parmesan or nutritional yeast. Traditionally, a few pats of butter are stirred in at the end, so feel free to add some vegan butter to add more richness.
HOW IS RISOTTO SERVED?
In Italian tradition, risotto is served during the first course (primo), and sometimes on the side of the main course. However, I usually serve it as a main dish with a salad on the side and a light vinaigrette dressing, so it doesn't overpower the risotto flavors.
Now you're ready to have a restaurant-style, Italian dish in the comfort of your own home.
MORE VEGAN ITALIAN-STYLE CLASSICS FOR YOU
I’D LOVE TO HEAR FROM YOU
If you make this Vegan Mushroom Risotto, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Creamy Vegan Mushroom Risotto w/ Peas
Ingredients
Mushrooms
- 6 cups vegetable broth , low sodium + more if needed. (*See note)
- 12 ounces cremini mushrooms , brushed clean and sliced
- 4 tablespoons olive oil , divided
- 2 large cloves garlic , minced (divided)
- 1 teaspoon dried thyme , divided
- 1 small onion , finely diced
- 1 ½ cups arborio rice
- ½ cup dry white wine (+ a splash for deglazing)
- 1 teaspoon salt , more to taste (+ a pinch for mushrooms)
- ¾ cup frozen peas , thawed
- Fresh ground pepper to taste
Instructions
- Pour broth in a medium pot and bring to a simmer over medium-high heat. Now reduce heat to low to keep warm.
- For the mushrooms, heat a large pan over medium-high heat. Once fully heated, add 2 tablespoons of olive oil and wait until it shimmers. Now add about ½ the mushrooms in an even layer in the pan (don't crowd the mushrooms or they won't brown). Let them sit undisturbed for a few minutes and then brown the other side.
- Now push the browned mushrooms to the side and add the remaining. Repeat the process and add more oil if needed. Now lower the heat and add ½ the garlic, ½ teaspoon of thyme and a pinch of salt. Sauté for 30-60 seconds until fragrant. Deglaze pan with a splash white wine to pick up the browned bits. Place mushrooms in a dish/bowl and set aside.
- Wipe out the same pan and return to stove over medium heat. Once heated, add the remaining oil and then add the onions and sauté until translucent (about 4-5 mins). Now add the remaining garlic and ½ teaspoon of thyme. Sauté until fragrant for 30-60 seconds.
- Add rice and stir to coat. Let it toast for 1-2 minutes.
- Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down about 3-5 minutes and stir often.
- Add one cup of hot broth and salt. Let the liquid lightly simmer and cook down before adding more. Stir often, but not constantly or the rice won't cook properly. It could take between 2-4 minutes for each cup of broth to cook down. Continue this process until broth is cooked down and rice is al dente. The rice should be tender but have a slight bite to it. Add more broth if needed to reach desired tenderness. This whole process could take between 20-30 minutes. Remove from heat.
- Add thawed peas, cooked mushrooms, and fresh ground pepper then stir to coat. Taste for seasoning and add more if needed. If desired, stir in vegan parmesan cheese, fresh-cut parsley, a pat of vegan butter and a squeeze of fresh lemon.
Notes
Nutrition
Nikki
Added chilli flakes and basil instead of thyme but so easy and yum. Thanks for the recipe!!🍷
Support @ Vegan Huggs
Hi Nikki! We are glad to hear that you like the risotto! Thanks for trying it out 🙂
Kara L Yarnot
Hi Melissa - did you adjust this recipe? I seem to recall vegan butter being added with the oil before the onions and more lemon juice than just a squeeze. What caused the changes? I'm sure it will still be amazing - I'm just curios.
Melissa Huggins
Hi Kara, Great memory you have! Yes, I did simplify the recipe to make things easier (fewer ingredients). As far as the lemon, some readers thought it was too lemony, so I took it down a notch. Sometimes it could be personal taste or some lemons are very lemony. I usually add more than a squeeze and extra butter. Thank you for stopping by 🙂
Cass
This risotto was so amazing! The whole family loved it. Thank you!
Michelle
It should be noted that I am not the house chef (my husband is a thousand times better in the kitchen), but I have been making an effort ... this recipe came together beautifully since my first attempt and has become a regular in our house. It is also easily halved for just the two of us ... thank you so much!
Angela Nolan
Thank you so much for sharing this recipe! My family absolutely loved it! Will go into my "make again" recipe file.
Melissa Huggins
Hi Angela, I'm so happy to hear this! Thank you for making it 🙂
Kara Yarnot
I've made this recipe 3 times now and love it. Adding an extra tablespoon of vegan butter at the end does increase the creaminess. It is great with our garden-fresh cherry tomatoes. This past time, I added some fresh basil once it was plated and it was a great addition. I'm thinking of trying asparagus instead of peas next time. What are your thoughts on that?
Melissa Huggins
Hi Kara, This is so nice to hear! I'm glad you like it. Sounds so good with garden tomatoes (mine didn't do well this year) and I love the addition of basil.
Yes, you can totally try it with asparagus. You can try it two ways. 1- Add it with the last round of vegetable stock. You may need to turn the heat up a notch, but be careful not to burn (add more stock if needed). The asparagus will be tender-crisp.
2- If you want it more tender, you can sauté the asparagus beforehand and add it at the end. Sauté with butter, salt, a squeeze of lemon and fresh garlic if you'd like.
I hope this helps. I'd love to hear how it turns out for you 🙂
Kara Yarnot
Hi Melissa -- I tried the recipe with asparagus tonight. I followed your recommendation to saute it beforehand and add it at the end. It turned out great. However, I don't think it was significantly different than using the peas. Since it required an extra step and I'm a lazy cook, I'll probably stick with the peas going forward.
Melissa Huggins
Hi Kara, I'm glad you tried it. Lol! I'm a lazy cook too, so I guess I'll stick with the peas 🙂 Thank you for sharing. Have a great week!
Hannah
Tthis was sooo tasty!! Great recipe even without parmesan.
Melissa Huggins
Hi Hannah, great to hear! It's such a simple dish, and I make it all the time. Thank you for sharing your feedback. Have wonderful week! 🙂
Melissa Huggins
Thank you, Melanie 🙂
Tina
This looks delicious! Looking forward to trying it. I'm going to make it in my pressure cooker though -- am not big on standing at the stove stirring stuff endlessly. 🙂
Also, just wanted to mention that I appreciate that you're just going to send out emails once a week.
Melissa Huggins
Hi Tina, thank you for stopping by. I've never tried risotto in a pressure cooker, but I would love to give it a shot. I'd love to hear how it turns out for you. Thank you for the feedback on the emails...I'm glad the schedule is better. 🙂 Have a great weekend!
Anna
Hey Melissa! Love this risotto recipe!!! Looks absolutely delicious! This will be perfect for a comforting, wintry meal, or weekend lunch! Pinning it for sure! 🙂 xxx
Melissa Huggins
Thank you, Anna! It's definitely an easy and comforting recipe 🙂
Beatriz Herrmann
Hi, this recipe looks deli!...I love Risotto. I always use cashews to add "creaminess"to any dish and it works !!!..I will add a 1/4 of a cups of cashews and nutritional yeast to a cup or two of the broth and it might add creaminess to the dish...any thoughts?
Melissa Huggins
Hi Beatriz, I'm a big risotto fan, too. I love what cashews can do for so many recipes. Personally, I haven't tried cashew cream with risotto, so I can't be sure of the results. Just make sure to add the cream during the last step, when the rice is cooked. Most of the creamy texture should come from the rice itself. I would use less liquid for the cashew cream, and only add a little at a time to the risotto (probably no more than 1/4 cup). You can always save the rest for another dish. You can also add 1/4 cup of coconut cream or vegan heavy cream at the end. Thank you for stopping by. I'd love to hear how it works out for you. 🙂
Beatriz Herrmann
thank you Melissa, yes I was thinking in adding the cashew cream at the end just to give it a bit more creaminess. The vegan heavy cream is a good idea!..any brand you recommend. I personally do not like to use on savory dishes coconut cream. I use it for a lot of other dishes though. I will certainly let you know!,,your recipes are great and easy. I share your recipes in my Pinterest board..
https://www.pinterest.com/beatrizherrmann/
🙂
Melissa Huggins
Hi Beatriz, the only heavy cream I use is coconut based, so you probably won't like that. It's by Let's Do Organic and it's unsweetened. You can try to add a small dollop of vegan sour cream. Follow Your Heart makes a good one. Thank you for Pinning my recipes - you're so kind. 🙂