Vegan Mushroom Risotto
If you like mushrooms, then you’re going to love today’s round up of delicious recipes. I’m sharing my creamy, comforting vegan mushroom risotto along with a bunch of tasty meals from The Foodie Mamas! Be sure to keep on scrollin’ to see what everyone’s been cooking this month and for the links to their recipes.
April has started off as a damp, cold month. It’s been grey skies, snow and rain. Sheesh! Can’t a girl get some sunshine around here?
There’s nothing like a hot bowl of something to warm your bones and shake the dampness off, and risotto fits the bill. A lot of people think that risotto is rich with cream and cheese – but there are so many different ways to make it, you don’t even have to use dairy at all. Today’s recipe is lightened up, uses vegetable broth, and a small amount of cashew milk for that creamy texture. It’s full of flavour, with the mushrooms taking centre stage.
I used baby portobello mushrooms, which you can find pre-washed and sliced at the market, because I am fond of their taste. You can really use whichever mushrooms you’d like!
The secret to delicious risotto is time. Taking the time to pour broth over the rice, letting it simmer and absorb, then stirring and repeating (about 3 times) over the course of it cooking will allow the dish to cook evenly and ultimately reach a perfect consistency.
Vegan Mushroom Risotto
Creamy, savoury mushroom risotto made with vegetable broth and cashew milk.
- 2 cups of arborio rice
- 4 Tbsp olive oil
- 1 small onion diced
- 1 package of sliced baby portobello mushrooms (around 250g)
- 1/2 cup of water
- 6 cups of vegetable broth
- 4 Tbsp cashew milk
- salt & pepper
- fresh herbs or parsley as garnish – I used terragon
- In a large pot, heat the olive oil over medium heat and salute the onions for 2-3 minutes.
- Add in the mushrooms and 1/2 cup of water. Simmer for 1-2 minutes.
- Stir in the rice. Add half the vegetable, keeping the other half to pour in over the cooking time.
- Cover and simmer for 20 minutes.
- Add in 1 1/2 cups of vegetable broth, stir well and cover for 10 minutes.
- Add the remaining vegetable broth, stir well and let simmer for another 5-10 minutes.
- Once the rice has absorbed the liquid, and reached a slightly sticky consistency remove the pot from the stove top. Stir in the cashew milk and sprinkle with salt & pepper.
- Let stand for 3-5 minutes (as the rice absorbs the cashew milk) and then serve with garnish.
- If you have no dairy restrictions, freshly grated Parmesan cheese is very complimentary to this dish.
- Serving Size: 6
6 MORE TASTY MUSHROOM RECIPES TO ENJOY FROM THE #FOODIEMAMAS
Miso Mushroom Ramen from Lucy Baker Brandes of Turnip the Oven
Mushroom Fried Rice by Deepika Haldankar of EasyBabyMeals
Chorizo & Manchego Stuffed Mushrooms by Ali Randall of Home & Plate
One-Pot Pepperoni Mushroom Pizza Pasta by Chrissie Baker of The Busy Baker
Vegetarian Carbonara with Mushrooms and Asparagus
by Manju Mahadevan of Cooking Curries
Easy Chicken Marsala by Amanda Batcher of The Chunky Chef
Mushroom Bruschetta by Kaitie Lawlor of Fuchsia Freezer
Balsamic Marinated Baked Portobello Mushrooms
by Sara Maniez of Life’s Little Sweets
PIN THIS ROUND UP OF YUMMY MUSHROOM RECIPES TO TRY!
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I have never tried a vegan risotto before, I need to try this! Pinning for later and sharing, it looks so good and comforting, there’s nothing like a big bowl of rice!
I’m loving all of these recipes from #FOODIEMAMAS. Totally following along. The vegan mushroom risottto will be something to try next week for sure. Great post!
This looks amazing! I have never tried risotto before… Can’t wait to try it!
You’ve collected some great recipes here. I don’t think that I’ve ever eaten a risotto, it’s perhaps time to try one 🙂
wow does this ever look yummy! I actually have never had or made Risotto before but have always been interested in the dish. pretty straight forward and easy to make. I also like the look of the Chorizo & Manchego Stuffed Mushrooms dish
The VEGAN MUSHROOM RISOTTO looks so good! Thank you for sharing these delicious recipes!
I can’t believe this is vegan–and so simple! You’re right–risotto is perfect for those chilly, rainy spring days. Can’t wait to try!
This looks delicious! Can you believe that I have never made risotto? I need to try this!
What quantity of mushrooms is “one package”? I don’t think my market sells them in “packages” … frustrating that I can’t measure for this risotto recipe!!
Hehe, no need to get so frustrated over mushrooms Kat 😉 I’ve only seen pre-sliced mushrooms sold in packages, so it’s quite logical from my view point. I’ve updated the recipe to include the grams so that you can measure and enjoy the recipe. Have a nice day!
Just tried this last night and it made enough for me to food prep for the rest of the week! Such a great, easy, delicious, vegan recipe! I’ll add some spinach next time and fresh garlic but it’s perfrct just as you have it! Thank you!!
So glad to hear it Nina! Thank you for sharing 🙂
I have never made risotto but looking at that pic I so want to try!! It looks so yummy!! I just love mushrooms 🙂
Thanks so much for this, it was my first ever risotto and it was a massive success. A great first step in conquering vegan cooking! I will play around with this in the future.
I used leeks instead of mushrooms but it all turned out just fine.
Also didn’t use the cashews – and it was still great.
How wonderful!! So glad to here it and I love how you made it your own. Cheers!
The recipe is tasty. I modified it a bit. I sauteed one bunch of chopped asparagus in olive oil, salt and garlic. Then I refrigerated it to stop it from cooking itself, and threw it in once the recipe was complete. In the initial onion/mushroom saute I added about 4 large sprigs of fresh thyme and 3 large stalks of tarragon. To add just a little fat, I added about 1 tblspn of coconut milk from a can of coconut milk. And one tablespoon of fresh lemon choice, with chopped chives after the completion of the cooking.