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Home » Mains » Rice and Grains » Mushroom Risotto

Mushroom Risotto

Last updated on February 8, 2023 By Crazy Vegan Leave a Comment

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Learn how to make mushroom risotto that is creamy and incredibly satisfying. This Italian dish makes a perfect side or meal in itself. 

mushroom risotto.

If you love mushrooms and have tried our mushroom burgers or bibimbap before, you’ll fall in love with this classic mushroom risotto.

It’s creamy, hearty, and tastes just a little bit fancy.

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    Table of Contents
    • Why you’ll love this recipe 
    • What is mushroom risotto made of? 
    • How to make it 
    • Tips to make the best recipe 
    • Storage instructions 
    • More dinner recipes to try
    • Frequently asked questions

    Why you’ll love this recipe 

    • Easy. Risotto is a deceptively easy dish to make and this is no different.
    • Versatile. Add artichokes, asparagus, and even potatoes and it will still taste great. 
    • Flavorful. Slow cooking absorbs the flavor of all the ingredients, adding more flavor to the recipe. 

    What I love the most about this recipe is just how elegant and simple it is! It works as an easy weeknight dinner or when you need to serve something a little fancy.

    What is mushroom risotto made of? 

    Contrary to popular belief, this recipe calls for simple ingredients that can be found at any basic grocery store. Here is what you’ll need:

    • Vegetable broth. Choose a good quality broth as it makes all the difference.
    • Extra virgin olive oil. A must for risotto- don’t even think about using another oil!
    • Onion. Finely chopped. 
    • Butter. I used vegan butter but any butter works.
    • Garlic. Minced. 
    • Button mushrooms. The preferred mushrooms to use in a risotto.
    • Bay leaf. Add flavor. 
    • Thyme. 
    • Salt and pepper. 
    • Arboria rice. Short-grain rice that is used for risotto. This can be found in the rice aisle of the grocery store. 
    • White wine. Optional, but adds a fabulously rich flavor to the rice.
    • Vegan parmesan cheese. Always grate your own cheese instead of buying the pre-shredded kind.
    • Peas. Both frozen and fresh peas can be used. 
    • Parsley. To serve. 

    How to make it 

    With less than 5 minutes hands-on time, this is a very simple dish to cook up.

    Step 1: Cook rice 

    In a pot, add butter and arborio rice and stir them together quickly. Cook the rice until they are almost toasted. Then, add wine and wait until the wine has absorbed.

    Step 2: Add broth 

    Add broth to rice and cook it until all the broth is absorbed. The risotto should be creamy but not mushy. In the end, add mushrooms to the rice.

    Step 3: Cook mushrooms 

    Take a large pot, and heat some oil in it. Add onion and cook them until translucent. Now add garlic, butter, bay leaf, thyme, and mushrooms, and cook them until they become soft and golden. Once done, season with pepper and salt and remove the pot from the heat.

    Step 4: Serve

    Before serving, mix parmesan and peas and garnish with parsley. Serve warm.

    wild mushroom risotto.

    Tips to make the best recipe 

    • Add some broth gradually and let it dry before adding more. It’ll prevent the rice from becoming too mushy. 
    • To avoid the burned flavor in your risotto, keep stirring it while it’s cooking. 
    • Don’t cook risotto at a high flame, as it will become gelatinous or mushy. 

    Storage instructions 

    To store. Leftovers can be stored in the refrigerator for up to 5 days in an air-sealed container.

    To freeze. Put the leftovers in freezer-safe containers and freeze them for up to 6 months.

    Reheating. You can reheat mushroom risotto in the microwave or pan.

    risotto with mushrooms.

    More dinner recipes to try

    • Roasted red pepper pasta
    • Mushroom pasta
    • Aglio E Olio
    • Pesto pasta
    • Miso pasta

    Frequently asked questions

    What’s good with mushroom risotto 

    This is the kind of dish that is best served with a simple side salad or some steamed green vegetables. 

    What is the secret to a creamy risotto?

    The secret to a creamy risotto is to continuously stir it to the broth is absorbed well by the rice.

    mushroom risotto recipe.

    Mushroom Risotto

    Crazy Vegan
    This simple mushroom risotto recipe is creamy, hearty, and needs just a handful of ingredients to make.
    5 from 1 vote
    Print Recipe
    Prep Time 1 min
    Cook Time 15 mins
    Total Time 16 mins
    Course Main
    Cuisine Italian
    Servings 4 servings
    Calories 341 kcal

    Ingredients
      

    • 3 tablespoons butter divided
    • 1 cup arborio rice
    • 1/4 cup white wine or more broth
    • 4 cups vegetable broth
    • 1 small onion chopped
    • 2 cloves garlic minced
    • 1/2 lb mushrooms chopped
    • 2 sprigs thyme
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 cup parmesan cheese vegan or standard

    Instructions
     

    • Add one tablespoon of butter into a deep pot and place over medium heat. Add the arborio rice and cook for two minutes, until lightly toasted. Add the white wine and simmer together until mostly absorbed.
    • Add one cup of the vegetable broth and cook until absorbed. Add the remaining broth and stir until al dente.
    • While the risotto is cooking, add butter to a non-stick pan and place over medium heat. Add the onion and garlic and cook until fragrant. Add the mushrooms and cook for 4-5 minutes, until they have softened. Add the thyme and season with salt and pepper.
    • Once all the broth is absorbed from the arborio rice, add the mushroom mixture and mix well. Stir through the parmesan cheese and serve immediately.

    Notes

    TO STORE: Leftovers can be stored in the refrigerator for up to 5 days in an air-sealed container.
    TO FREEZE: Put the leftovers in freezer-safe containers and freeze them for up to 6 months.
    TO REHEAT: You can reheat mushroom risotto in the microwave or pan.

    Nutrition

    Serving: 1servingCalories: 341kcalCarbohydrates: 47gProtein: 10gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 1504mgPotassium: 276mgFiber: 2gSugar: 4gVitamin A: 886IUVitamin C: 4mgCalcium: 165mgIron: 3mg
    Keyword mushroom risotto
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      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


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