Vegan Mushroom Risotto
Is risotto a regular in your home? Even since I posted my Red Pepper Risotto last Winter, risotto has been one of my go-to meals. It’s easy to whip up, comes together in one pot, versatile, tasty, healthy and everybody always goes crazy for its naturally creamayyyy texture.
I made this Vegan Mushroom Risotto for J’s family last week for dinner and everybody loved it! Up until now my partner J has been my “recipe tester” eating literally everything I make (the fails and the successes, lol!) from cookies to banana bread to almost every dinner recipe you can imagine.
We’ve been staying with J’s family for the past couple weeks and it’s been great creating and sharing my plant-based recipes with his family. Making recipes for a bigger group of people and gauging their response is the best way to create a new recipe in my books. Especially, when the people trying your recipe are not vegan. This Healthy Vegan Mushroom Risotto is made without any cream or butter but everyone agreed the richness and creaminess of this vegan risotto was spot on and reminded us of the traditional risotto we enjoyed in Italy.
If you guys do make this Healthy Vegan Mushroom Risotto, it makes my week reading your reactions and feedback. Share your creations with me by writing your feedback in the comments below, tagging me (#cearaskitchen) in your beautiful shots on Instagram or sharing your photo on my Ceara’s Kitchen Facebook page. #EatHappyLiveHappy
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Vegan Mushroom Risotto
- Total Time: 30 mins
- Yield: 4 - 6 servings 1x
Description
A creamy, rich and tasty Vegan Mushroom Risotto made with peas for an extra splash of color. The creaminess of this risotto dish comes from the way it is cooked in the vegetable broth – adding the broth bit by bit and stirring it until the rice is cooked and the vegetable broth is soaked up. The cashew cream added at the end adds an extra element of creaminess to this dish!
Ingredients
- 2 white onions, diced
- 3–4 gloves garlic, diced
- 2 tsp herbes de provence
- 5 cups white button mushrooms, chopped
- 1 1/2 cups arborio rice (“risotto” rice)
- 5 – 5 1/2 cups vegetable stock
- 1/4 cup dry white wine*
- 1 tsp truffle oil (optional)
- 2 – 4 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 cups frozen peas
- Sea Salt + Pepper to taste
- Sea Salt to taste
Cashew Cream
- 1/3 cup cashews
- 1/2 tbsp lemon juice
- 1 – 2 tbsp nutritional yeast (optional)
- 2 – 3 tbsp water
Garnish
- Fresh Basil
Instructions
- Soak cashews in hot water while preparing the risotto.
- Over medium high heat, in a large and deep pan, saute the diced onions and garlic with the herbes de provence in a splash of vegetable broth until they begin to soften. Add chopped mushrooms and saute for 3-4 minutes until the mushrooms soften and reduce, adding a bit of extra vegetable broth if necessary.
- Add the arborio rice to the hot pan and saute with the vegetables for a couple of minutes until the rice begins to turn a light golden brown. (*Saute continuously to ensure that the rice does not burn).
- Add 2 cups of the vegetable broth and stir until the rice has soaked up the broth. Add a cup more broth and stir continuously until the rice has soaked up the broth. Add the dry white wine (if using) and stir until the rice has soaked up the wine. Add another 1/2 cup of vegetable broth and continue stirring until the rice soaks up the broth. Continue adding vegetable broth, by the 1/2 cup, until the rice is just cooked. (Note: I used a total of 5 1/2 cups of broth but you might need a bit more or less depending on the heat of your stove etc.)
- Stir in truffle oil (optional), nutritional yeast, lemon juice and frozen peas. Stir for a couple of minutes until the peas are lightly cooked. Add sea salt and pepper to taste.
Cashew Cream
- Drain and rinse the soaked cashews. Using an immersion blender, blend the cashews, lemon juice, nutritional yeast and water until a creamy and smooth mixture is formed. Add additional water, by the tablespoon, until the desired consistency is reached. Season with sea salt to taste.
- Stir the cashew cream into the risotto (or, alternatively, leave the cashew cream on the side and allow people to add it directly to the risotto on their plate) and garnish with fresh basil.
Notes
1) Stir the rice continuously to ensure that the rice does not burn while cooking.
2) Leave out truffle oil to keep this recipe oil-free.
3) Leave out cashew cream and pine nuts for a nut free version.
4) Make sure your white wine is vegan if necessary.
5) Leave out white wine and add an extra tbsp of lemon juice to keep this recipe alcohol free.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Main
- Cuisine: Italian
I made this today and it is really good. I didn’t have any white wine so I used about 2 tbsp of vegan worcestershire sauce and I added about a cup of young spinach rather than peas. My family loved it.
★★★★
Hi Guys, Have you tried truffle mushroom as a medicine? Many studies suggest these effects are actually beneficial for people who take magic shrooms. Psilocybin, as it turns out, can be therapeutic for anxiety, depression, cluster headaches, and even debilitating menstrual pain. And it really helps me as one of the patients having a depression i tried to take this for awhile and it really gives me a good outcome for myself for self-medication.Just read this article https://www.trufflemagic.com/blog/common-misconceptions-and-myths/magic-mushrooms-cause-the-brain-to-bleed/ for more info about it.
Thank you for this recipe, it was perfect after that turbulent day I had, I had everything on hand and it was just comfort food on its finest. 😀
Curious about the note that mentions pine nuts…I, like the first person who commented on this don’t see them in the recipe, are they included or not?
Excited to try this soon. The recipe notes mention you can leave out the pine nuts but I don’t see that in the recipe–but it sounds good. How and when would you incorporate?
I make this recipe all the time since I first discovered it in May of this year!! Love it so much and such a fan favorite in my household with people who are not vegan too!
★★★★★
This is a great recipe! Hubby hates anything with garlic so I leave it out. Everything else I have on hand. I never thought to use nutritional yeast in my rice. Delicious. : )
★★★★★
Enjoy!! 🙂
Is it possible to cook this dish in the Instant Pot???
Yes. Go to
http://www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/
Laura use an Instant Pot and has great recipes. : )
★★★★★
Hi! Made this last night and it was so delicious! Next time I think I’d probably only do 1 cup of peas and also cook it a little bit less time. It was a tiny bit overlooked but still really tasty. It was probably just the difference of the heat on my stove, we still practically inhaled it! Thanks for the great recipe, will definitely make it again!
★★★★
Thank you Samantha! Happy you enjoyed the recipe! 🙂
Mmm. this looks so creamy and delicious!! Love the added cashew cream. Can’t wait to try it. Thanks!
Hi! Is this recipe able to go without the nutritional yeast? Its really hard to get in the UK…
Hi Lin,
You can also make this recipe without the nutritional yeast! 🙂
Enjoy!
You can get nutritional yeast from amazon
Great recipe
★★★★★
Your health food store will undoubtedly carry nutritional yeast. It is so good for you and it is a great substitute for cheese. It is delicious. : )
is there any nutritional information available?
Hi Ceara!
I made this for dinner tonight and it was absolutely beautiful!! Your amazing!
I just made this and it was great!! I always thought making risotto was hard but this was super easy and very good. loved the creamyness of the mushroom and the cashew sauce. And the taste of lemon added to it was even better. Thanks a lot for the recipe
★★★★
So happy you enjoyed the risotto! 🙂 Thanks for the lovely feedback!
Dear Ceara!😊
This is the best risotto I’ve ever ate!!!
I love your website and did try stuffed red peppers (so delicious) and the vegan cheese from soy milk wich did not come out at all(will try diferent brand of soy milk.
Love Zdenka.xoxo
I recently discovered your blog and made few salads first and now this absolutely amazing risotto! Everything so far has been delicious! I will definitely start following you more 🙂 Thanks for sharing with us 🙂
★★★★★
Thank you for the kind words and feedback, Lilli! I am so happy you are enjoying my recipes! Welcome 🙂
This looks wonderful. It reminds me of the stroganoff my mom used to make when I was younger (minus the beef). She always served it with rice and it was loaded with mushroom. So good! I will have to try this and take a trip back down memory lane!
This looks delicious. Am going to try it without the nut product!
Yay! Can’t wait to hear how it turns out! Thank you!
That looks amazing. I love mushroom risotto, but this looks uber creamy and I love that you didn’t use oil in the recipe. Making this ASAP!
Looks delicious! How long would you say the stirring to soak up broth/wine takes? The last time I made risotto I was at the stove for an hour. Just want to know what I’m in for! 😉
I would love this, but my mom would REALLY love this! I wish I was home right now because I would totally make it for her! The creaminess, the mushrooms, and those peas would be a delicious green balance! I love how creamy but secretly no cream involved risotto is <3