Learn how to make mushroom risotto that is creamy and incredibly satisfying. This Italian dish makes a perfect side or meal in itself and this version is completely plant-based.
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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Why you’ll love this recipe
- Easy. Creamy risotto is a deceptively easy dish to make as single main dish or as a fancy side dish.
- Versatile. Add artichokes, asparagus, and even potatoes and it will still taste great. I tweaked this recipe to make a completely vegan risotto, but you can adapt this to your own needs.
- 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. The creamy texture always impresses!
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. Shiitakes can also be used.
- Thyme & Bay leaf. To season.Â
- Salt and black pepper. To taste.
- Arboria rice. Short-grain rice that is used for risotto. This can be found in the rice aisle of the grocery store, its none for being high in starch.
- Dry white wine. Optional, but adds a fabulously rich flavor to the rice.
- Vegan parmesan cheese. I’m a big fan of the ‘Follow Your Heart’, Violife and Daiya brands.
- Peas. Both frozen and fresh peas can be used.
- Fresh parsley. To serve.Â
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 the arborio rice and stir them together quickly. Cook the rice until it is almost toasted. Then, add wine and wait until the wine has absorbed.
Step 2: Add broth
Add broth to the pot and cook it until all the liquid is absorbed. The risotto rice should be creamy but not mushy. While this is cooking, move on to Step 3.
Step 3: Cook mushrooms
Take a large skillet, and heat some oil in it. Add onion and sauté them until translucent over medium-high heat. 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 ladle them into your risotto pot.
Step 4: Serve
Before serving, mix in parmesan and peas and garnish with parsley. Serve warm.
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 airtight 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.
More dinner recipes to try
Frequently asked questions
A classic mushroom risotto is made of arborio rice, mushrooms, onion and garlic. It is cooked in a vegetable broth or stock, usually with a little white wine thrown in.
This is the kind of dish that is best served with a simple side salad or some steamed green vegetables.Â
The secret to a creamy risotto is to continuously stir it to the broth is absorbed well by the rice.
Risotto is made with rice, not pasta. Risotto is a traditional Italian dish that is prepared using a specific type of rice called Arborio rice.
Mushroom Risotto
Ingredients
- 3 tablespoons vegan 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 vegan parmesan cheese
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.
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