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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


  1. In a large pot, heat the olive oil over medium heat and salute the onions for 2-3 minutes.
  2. Add in the mushrooms and 1/2 cup of water. Simmer for 1-2 minutes.
  3. Stir in the rice. Add half the vegetable, keeping the other half to pour in over the cooking time.
  4. Cover and simmer for 20 minutes.
  5. Add in 1 1/2 cups of vegetable broth, stir well and cover for 10 minutes.
  6. Add the remaining vegetable broth, stir well and let simmer for another 5-10 minutes.
  7. 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.
  8. 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