Mushroom Risotto

This Mushroom Risotto is easy to make with simple ingredients and so delicious. Satisfying, creamy, and with just the right amount of flavor this vegan risotto is a keeper. It is great as a full meal and also perfect as a side dish, kids approved and amazing for any holiday table.

Who does not love risotto? Seriously I always did, but I have to admit I took me a lot of trial and error until I got this one exactly like I wanted it.

But believe me the result turned out so amazing, creamy, rich, cheesy, and satisfying – yes seriously the best.

Once you’ve tried it, you get it and probably want to eat it almost every day.

Mushrooms add so much texture to any dish. I love to use them in many of my recipes.

Just think back to my Creamy Mushroom Pasta, the Charro Beans, or the Green Bean Casserole. If you haven’t tried those yet, check them out asap!

If you are looking for more meal ideas, use the search bar, type “mushroom” and enjoy.

What you need for this Creamy Mushroom Risotto

• Risotto rice
• Mushrooms
• Vegan Parmesan
• White wine
• Vegetable broth

• Olive oil
• Vegan butter
• Garlic
• Onion
• Peas
• Parsley

I get it, this Mushroom Risotto has more ingredients than my other recipes but it’s really needed so that these simple ingredients to create a complex and robust flavor. Also it will take longer because it needs time to get it right, but the result will be so worth it.

How to make Mushroom Risotto

Heat oil in a casserole big enough for all the ingredients. Add diced onions and fry them for around 3 minutes. Give garlic and mushrooms to the onions, season with a pinch of salt and pepper. Fry again for around 2 minutes until nicely browned, remove the mix from the casserole set aside.

Melt the vegan butter in the now empty casserole and add the Arborio rice. Keep stirring for around 2 minutes because this type of rice is super starchy. So if you don’t keep an eye on it, it might burn easily.

Add white wine and let the rice absorb it. Then give the warmed vegetable broth 1/2 cup at time to the pot and keep stirring. Do not add the whole broth at once! Stir until it is creamy and the rice is al dente, don’t overcook it.

Transfer the mushroom mix back to the risotto, add peas and vegan parmesan and cook for 5 minutes more at low heat. Finally mix in parsley and serve on plates or in bowls. Enjoy warm maybe with a glass white wine, yum.

Tips and tricks for better risotto

Note: If you have fresh uncooked peas, the final step will take a bit longer.

Always use warmed vegetable broth. This is important for this risotto because it will lead to a better result. You can warm the broth separately in a casserole on the stove top or simple use the microwave for it. Do it in batches, if needed.

It is such a great and simple meal, yet impressive for dinner, lunch and of course date night.

Not into a white wine risotto?

No problem, just replace the wine with more vegetable broth and voila you have a great risotto without wine.

Can you freeze mushroom risotto?

I wouldn’t recommend it honestly: mushrooms might loose flavor and texture. Rice can get hard which will change the texture. I would put it in the fridge instead stored in an airtight container with a lid on top.

It will stay fresh for around 5 days, so you can easily reheat it whenever you are in the mood for it. Makes it so much easier for meal prep.

Try my Mushroom Risotto for yourself and tag me as always on Instagram or Facebook.

Love seeing all your remakes.

See you around, Florian.