Vegan Creamy Mushroom Risotto
If there is one carby comforting meal that’s also kind of fancy, it’s definitely risotto. But don’t be fooled by the upscale look of it because it’s actually super easy and quick to make.
This Vegan Creamy Mushroom Risotto requires only 10 simple ingredients and about 30 minutes of your time. And the best thing is that it will serve as a quick weeknight meal when you don’t know what else to make and will equally impress your dinner guests when needed.
How to make vegan risotto
It’s creamy, buttery, delicious and vegan! Yes, you read that right. I promise you won’t miss out on any of the flavours that you would expect from a traditional risotto dish.
We’re using white wine, veggie stock and vegan butter to achieve the texture you love so much when it comes to risotto. The fresh flavours are intensified by thyme and lemon juice, the green peas add a beautiful pop of colour and mushrooms boost the hearty taste.
You’re going to love this vegan risotto because it’s:
creamy
delicious
fancy yet super simple
flavourful
fresh tasting
Vegan Creamy Mushroom Risotto
Total time: 35 minutes | Servings: 4
Ingredients:
5 cups veggie stock
2 tbsp olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
8 mushrooms, sliced (about 2 heaping full cups)
1 cup arborio rice
4 fresh thyme sprigs, destemmed (you can also use dried thyme, about 1/2 tbsp)
1/2 cup dry white wine (optional, you can also sub for more veggie stock)
1/2 cup frozen green peas
1 tbsp vegan butter
1 tbsp lemon juice
Instructions:
Prepare your veggie stock. Add it to a small pan, place on the stove and bring to a light simmer. You’ll leave it simmering the whole time you’re making the risotto.
Heat a large rimmed skillet over medium-high heat and add olive oil and finely chopped onion. Cook for about 2 minutes, until the onion is soft and translucent. Then add finely chopped celery stalks together with minced garlic and cook for about 2 more minutes.
Next add your sliced mushrooms and cook for a few minutes until softened. Season with a pinch of salt and pepper.
Now add the rice, fresh thyme and wine (or stock), give it all a good stir and cook for 1-2 minutes or until the liquid is absorbed.
Using a ladle, add warm veggie stock about 1 ladle at a time and stir well. The rice should be all covered with liquid and there should always be a slight simmer. You want the mixture to be cooking but not boiling. Cover with a lid, leave it to cook for a few minutes, until all liquid is absorbed and then repeat the process.
Continue to add veggie stock, stirring it frequently, until the rice is al dente — cooked through but still has a slight bite. This process should take about 20 minutes.
Once the rice is al dente, turn heat as low as possible and add in peas. Cook it for another couple of minutes. Then stir in 1 tablespoon of vegan butter, add lemon juice and once everything is well incorporated, turn off the heat.
Taste and adjust flavor as needed. Serve immediately, option to garnish with vegan parmesan and/or chopped parsley.
Note: best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.
