Dairy-Free Creamy Mushroom Risotto

Indulge in the rich, velvety goodness of Dairy-Free Creamy Mushroom Risotto—a comforting plant-based twist on the classic Italian dish. This risotto achieves its luscious texture without a drop of dairy, thanks to the magic of coconut cream and nutritional yeast, which add depth and a subtle, cheesy flavor. Sautéed mushrooms and a hint of dry white wine infuse each bite with earthy and aromatic notes, while Arborio rice creates the signature creamy consistency. Fresh thyme and parsley brighten the dish, making it both hearty and elegant. Perfect for weeknight dinners or special occasions, this easy-to-follow recipe is ready in just 45 minutes and ideal for anyone seeking a vegan or lactose-free alternative. Serve it as a delightful main course or a decadent side, and watch it become a favorite in your culinary rotation!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 3 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 12 ounces Button or Cremini mushrooms, sliced
• 5 cups Vegetable broth
• 0.5 cup Dry white wine
• 0.5 cup Nutritional yeast
• 0.5 cup Coconut cream
• 1 teaspoon Fresh thyme leaves
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a large saucepan, heat the olive oil over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute.

Step 4

Add the sliced mushrooms to the pan and cook for 5 minutes until they are softened and browned.

Step 5

Add the Arborio rice to the saucepan, stirring continuously for 2 minutes until the grains are well coated with oil.

Step 6

Pour in the white wine and let it simmer until almost completely absorbed.

Step 7

Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding the next cup. This process should take about 20-25 minutes until the rice is al dente and creamy.

Step 8

Once the last addition of broth is almost absorbed, stir in the nutritional yeast and coconut cream. Mix well to combine.

Step 9

Season the risotto with fresh thyme, salt, and black pepper.

Step 10

Taste and adjust the seasoning if necessary.

Step 11

Remove from heat and let the risotto sit for a couple of minutes to thicken slightly.

Step 12

Serve warm, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2231.2g)

Amount per serving	% Daily Value*
Calories	1905.0

Total Fat 73.8g	0%
Saturated Fat 27.5g	0%
Polyunsaturated Fat 7.7g
Cholesterol 0mg	0%
Sodium 4662.1mg	0%
Total Carbohydrate 252.7g	0%
Dietary Fiber 23.2g	0%
Total Sugars 92.2g
Protein 47.2g	0%

Vitamin D 34.0IU	0%
Calcium 280.8mg	0%
Iron 10.2mg	0%
Potassium 3941.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 10.1%

Carbs: 54.2%