This homemade vegan mushroom risotto is rich, savory, buttery… fill in the blank with your favorite culinary adjective. If you’ve never had it before, risotto is an Italian rice dish that is cooked in broth until it is rich and creamy. Mix it in with some vegan cheese and caramelized mushrooms, and you’ve got yourself a truly divine dinner. Serve it as a side dish, or enjoy it as you would a bowl of pasta—as long as you try it, it really doesn’t matter!
For the Risotto
Oil – Use the cooking oil of your choice! Olive oil, canola oil, avocado oil, etc. Rice – I generally stick to using arborio rice, but carnaroli rice will also work well. Onion – I like to slice up a white onion, but yellow onions are good too. Garlic – Minced or finely diced. Dry white wine – I used Sauvignon Blanc for this vegan mushroom risotto. Broth – Since it’s vegan risotto, we’ll obviously use vegetable broth. The amount used varies slightly depending on how creamy you want the risotto (see tips below). Seasoning – Use a mix of sea salt and freshly ground black pepper. Cheese – Gather up some vegan Parmesan cheese—it can be homemade or store-bought. (I used my homemade Parmesan, but Violife makes an amazing vegan parmesan cheese block.) Vegan butter – My favorite vegan butter is Miyokos. More seasoning/garnish – Lemon juice or lime juice.
For the Caramelized Mushrooms
Mushrooms – Any kind—shiitake would be great here, but I used baby bella. Cleaned and sliced, stems removed. Vegan butter – Oil works as a substitute if you like. Garnish – Sea salt to taste.
The best way to reheat your vegan mushroom risotto is to put it back in a pan on the stovetop, add a little extra vegetable broth, and heat until it reaches the desired temperature.
