Vegan Creamy Mushroom Risotto

Indulge in the rich, earthy flavors of this Vegan Creamy Mushroom Risotto, a plant-based twist on a classic comfort dish that's as luxurious as it is wholesome. This recipe features Arborio rice cooked to perfection with a medley of cremini and white button mushrooms, lending a deep umami profile to every bite. Enhanced with aromatic shallots, garlic, fresh thyme, and a touch of dry white wine, this risotto is made ultra-creamy with vegan butter and nutritional yeast for a dairy-free, cheesy finish. Perfect for cozy dinners, this one-pot dish is garnished with vibrant parsley for added freshness and comes together in just under an hour. Whether you're vegan or simply seeking a hearty, satisfying meal, this risotto will become a go-to favorite for both weeknights and special occasions.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Vegan butter
• 2 medium Shallots, finely chopped
• 3 large Garlic cloves, minced
• 8 ounces Cremini mushrooms, sliced
• 8 ounces White button mushrooms, sliced
• 0.5 cup Dry white wine
• 5 cups Vegetable broth
• 0.5 cup Nutritional yeast
• 1 tablespoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Chopped parsley, for garnish

Directions

Step 1

Heat the vegetable broth in a saucepan over low heat and keep it warm, but not boiling.

Step 2

In a large pan, heat olive oil and 1 tablespoon of vegan butter over medium heat.

Step 3

Add the shallots and garlic and sauté until the shallots are translucent, about 2-3 minutes.

Step 4

Increase the heat to medium-high and add the cremini and white button mushrooms. Cook until the mushrooms are lightly browned and have released their moisture, about 5-7 minutes.

Step 5

Stir in the Arborio rice and let it toast with the mixture for 1-2 minutes until the edges of the rice start to look transparent.

Step 6

Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed.

Step 7

Reduce the heat to medium and begin adding the warm vegetable broth, one ladle at a time. Stir frequently, allowing each addition to be almost fully absorbed before adding the next. This process should take about 20-25 minutes.

Step 8

Once the rice is creamy and tender, but still with a slight bite, stir in the remaining tablespoon of vegan butter, nutritional yeast, fresh thyme, salt, and black pepper.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Remove from heat and let it sit for a few minutes before serving.

Step 11

Garnish with chopped parsley and serve immediately for the best texture and flavor.

Nutrition Facts

Serving size	(2248.8g)

Amount per serving	% Daily Value*
Calories	1609.0

Total Fat 63.7g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 5414.0mg	0%
Total Carbohydrate 198.9g	0%
Dietary Fiber 28.8g	0%
Total Sugars 33.8g
Protein 52.1g	0%

Vitamin D 45.4IU	0%
Calcium 509.8mg	0%
Iron 16.6mg	0%
Potassium 4427.6mg	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: 36.3%

Protein: 13.2%

Carbs: 50.4%