Vegan Mushroom Risotto

 

Impossibly creamy, deeply umami, and genuinely luxurious — this vegan mushroom risotto proves that butter and parmesan were never really necessary. It takes a little love and attention but delivers a restaurant-quality result every single time.

Servings: 4 | Prep: 10 mins | Cook: 40 mins | Total: 50 mins

Ingredients:

• 2 cups arborio rice
• 400g mixed mushrooms, sliced
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1 cup dry white wine (or extra stock)
• 6 cups warm vegetable stock
• 4 tbsp vegan butter
• 3 tbsp nutritional yeast
• 1 tbsp soy sauce
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 pinch salt and pepper
• Fresh parsley and truffle oil to finish (optional)

Instructions:

1. Heat stock in a separate pot and keep it warm over low heat throughout cooking — adding cold stock stops the cooking process and makes the risotto gluey.

2. In a large wide pan, heat 1 tbsp vegan butter and 1 tbsp olive oil. Fry mushrooms over high heat without stirring for 4-5 minutes until deeply golden. Add soy sauce, toss, and set aside.

3. In the same pan, heat remaining oil over medium heat. Cook onion for 5 minutes. Add garlic and thyme and cook for 1 minute.

4. Add arborio rice and stir for 2 minutes until the edges of each grain become translucent. This step is called toasting and is essential for proper risotto texture.

5. Pour in white wine and stir until completely absorbed.

6. Add the warm stock one ladle at a time, stirring constantly and waiting until each addition is fully absorbed before adding the next. This process takes about 22-25 minutes. Do not rush it.

7. Remove from heat. Stir in remaining vegan butter and nutritional yeast vigorously — this is called "mantecatura" and creates that signature creamy texture.

8. Fold in the mushrooms, season generously, and serve immediately topped with fresh parsley and a drizzle of truffle oil if using.

Nutritional Info (per serving): 

Calories: ~520 | Protein: 14g | Carbs: 72g | Fat: 18g | Fibre: 4g | Iron: 4mg

💡 Tip: Never stop stirring and never rush the stock additions — the constant stirring releases the starch from the rice, and that starch is what creates the legendary creamy risotto texture!

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