This is hands down the BEST Creamy Vegan Mushroom Risotto and I’m not even exaggerating. It’s uniquely flavorful, rich and indulgent. Ready in just 30 minutes, this easy, gluten-free risotto is a perfect choice for date night or family dinner.
Believe me if I say that this is the only Mushroom Risotto recipe that you need.
My mom was actually the one who came up with this recipe idea. Ever since she introduced me to it, I’ve been making this vegan Mushroom risotto on repeat.
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📋 Ingredients
In this recipe you’ll find familiar ingredients, but also some unexpected players that I truly believe make this ultimate Mushroom Risotto extra special.
- olive oil – for sautéing the mushrooms and onion
- white onion and garlic – for risotto base
- rice – risotto is often made with Arborio rice. However, you can also try Carnaroli rice. It’s usually sold in Whole Foods
- white Miso paste is great for adding an umami flavor to any dish. In this recipe, it’s particularly useful because it intensifies the taste of mushrooms even more. If you don’t have Miso paste, I really recommend for you to get one on Amazon asap. I add Miso to so many recipes, like Tomato Soup or Chickpeas Stew. It’s truly a flavor booster in vegan cooking
- mushrooms – of course I had to make this Italian risotto with Shiitake mushrooms, because they’re one of my favorites. Nevertheless, any mushrooms will work well: Portobello, button or Chanterelles
- spices – turmeric and Italian seasoning
- vegetable broth – I recommend homemade broth
- olives – pitted Kalamata olives work best in this recipe. Capers, I imagine, could be a good substitution to olives
- pine nuts. You could probably omit this ingredient, but I really love how pine nuts add a crunchy bite to this risotto
- lime zest – provides a hint of citrusy flavor
🔪 Instructions
1. Sauté the onion and garlic
Heat 2 tbsp of olive oil in a large non-stick pan and over medium heat. Add minced garlic, stir for 30-40 seconds and then discard. We use garlic here mainly for the flavor. To the same pan add onion and sauté stirring occasionally for 7 minutes until translucent.
2. Add Arborio rice
Add Arborio rice to the onion and stir for constantly for 1-2 minutes until rice kernels start to become translucent.
3. Add spices and broth
Add turmeric, Italian seasoning, 1 tsp of salt, ¼ tsp of pepper as wells as 1 cup of warmed vegetable broth. Allow the rice to soak up the broth almost entirely before adding another cup.
Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through.
4. Sauté the mushrooms
Heat the remaining 1 tbsp of olive oil in a smaller pan and over medium heat. Add sliced mushrooms and stir until they start to brown, about 5 minutes. Transfer to a plate.
5. Add Miso paste and the rest of the ingredients to the Risotto
In a medium bowl whisk Miso paste and ½ c of water. Add this mixture to the the pan with Risotto. When Risotto is cooked through, add mushrooms, olives, pine nuts, lime zest and adjust salt and pepper.
🍲 Storing and reheating
This gourmet Mushroom risotto should preferably be consumed on the same day. If however, you have leftovers, store them in the airtight container in the refrigerator for no more than 1 day.
Reheat risotto in a microwave for 40 to 60 seconds. Also, you can add risotto in a pan, along with a little bit of water or vegetable broth and simmer until it’s warm to consume.
🍴 Similar Recipes
🍅 Side Dishes
For a complete meal, I recommend serving this easy mushroom risotto with such side dishes as Cauliflower And Cucumber Salad or Crunchy Tomato Salad.
📖 Recipe
Best Vegan Mushroom Risotto
Ingredients
- 3 tbsp olive oil
- 3 cloves garlic finely minced
- 1 c white onion finely minced
- 1 ½ c Arborio rice
- 5 c vegetable broth preferably homemade
- ½ tsp ground turmeric
- 1 tsp Italian seasoning
- 1 ½ tsp salt
- ¼ tsp pepper
- 5 oz Shiitake mushrooms thinly sliced
- 1 tbsp white Miso paste
- ¾ c Kalamata olives pitted
- ¼ c pine nuts
- ½ tsp lime zest
- 2 tbsp fresh parsley chopped
Instructions
Sauté the onion and garlic
- Heat 2 tbsp of olive oil in a large non-stick pan and over medium heat. Add garlic, stir for 30-40 seconds and then discard. To the same pan add onion and sauté stirring occasionally for 7 minutes until translucent.
Add Arborio rice
- Add Arborio rice to the onion and stir for constantly for 1-2 minutes until rice kernels start to become translucent.
Add spices and broth
- Add turmeric, Italian seasoning, 1 tsp of salt, ¼ tsp of pepper as wells as 1 cup of warm vegetable broth. Allow the rice to soak up the broth almost entirely before adding another cup. Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through. (Note 1)
Sauté the mushrooms
- Heat the remaining 1 tbsp of olive oil in a smaller pan and over medium heat. Add sliced mushrooms and stir until they start to brown, about 5 minutes. Transfer to a plate.
Add Miso paste and the rest of the ingredients to the Risotto
- In a medium bowl whisk Miso paste and ½ c of water. Add this mixture to the the pan with Risotto. When Risotto is cooked through, add mushrooms, olives, pine nuts, lime zest and adjust salt and pepper.
- Add parsley and serve!
Notes
Nutrition
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