Need a quick dinner but still want to impress your friends? This vegan mushroom risotto is a simple recipe but it packs a whole lot of flavor. It’s gluten free and perfect for date night!
Believe it or not, mushrooms are up there on my list of not so favorite foods. They’re definitely better than olives or pickles IMO, but something about the texture just turns me off.
UNLESS… they’re served in risotto or pasta or as mushroom stroganoff. I need all sorts of carby goodness in order to enjoy the texture of mushrooms. The flavor on the other hand is definitely something I can get behind!
They soak up the other flavors in this risotto SO perfectly. If you’ve never made risotto before, I know it can be intimidating, but it’s actually an incredibly easy recipe that takes less than 30 minutes from start to finish.
Despite how easy it is to make, it’s the perfect recipe to impress your friends and family because of how much flavor it has. Serve it for a date night and save a chocolate cupcake for dessert.
How to make this recipe
First up, mince the garlic and chop the onion and add to a large pot with the olive oil.
Saute for about 5 minutes or until the onion is translucent and the garlic has started to brown.
Meanwhile, wipe the mushrooms off with a dry paper towel. Avoid getting them wet or rinsing them under water because you want to make sure they’re able to absorb all of the flavors from the risotto.
Once clean and dirt free, add them to the pot with the onion/garlic along with the salt, pepper, and sage leaves.Saute for an additional 5 minutes to let the mushrooms cook down.
Stir in the rice and mix well with all other ingredients.Let it toast for a minute or two over low heat. You don’t want to rinse the rice because you will end up rinsing off some of the starch and the end result won’t be as creamy.
Pour in the white wine and let simmer on low heat until all liquid is absorbed, about 3 minutes.
In a separate pot, heat the vegetable broth until warm.
Add in 1/2 cup vegetable broth at a time to the pot with the soon to be risotto, stirring occasionally over low heat. Only add 1/2 cup at a time and do not add more until all of the liquid is absorbed.When you pour in each batch of liquid, give it a stir, but avoid over stirring because you can lose some of the creaminess of risotto.
Repeat this until all 4 cups of broth have been used. After 3 cups, taste to make sure the rice hasn’t cooked prematurely. You want it to be al dente.Once it is done, remove the sage leaves and stir in the peas andcashew parmesan.
Taste and adjust seasonings as desired. I like to add a bit of extra pepper and red pepper flakes. If using the dairy free butter, stir it in now. This is optional, but it adds a really nice rich flavor.
Serve this vegan mushroom risotto warm with a fresh baguette and a glass of wine or enjoy as is!
How to tell when it’s done
It can be hard to tell when to stop adding in more liquid because of the almost mushy nature of risotto.
When risotto is finished, it should look creamy but not too thick or mushy. If you run a spoon through the risotto, it should slowly roll back in to fill the empty space.
If it doesn’t, it’s likely too thick and too much liquid was used, but it will still be delicious if it happens, so don’t worry! This is why I suggest tasting the recipe after 3 cups of broth have been used so you don’t accidentally overcook and add too much liquid.
The best rice for risotto
Arborio rice is the best type of rice for risotto because of its high starch content which gives it a super creamy and slightly sticky texture.
If you don’t have arborio rice, any short grain rice will work, but I do not recommend using a long grain or basmati rice for this recipe because it does not have as high of a starch content as short grain rice.
Your questions, answered!
You can sub the arborio rice for short grain brown rice, but you will likely need closer to 6 cups of broth instead of 4. Be sure to taste things as you go so it doesn’t over cook and get mushy.
Once prepared, this vegan mushroom risotto will store in the fridge for about 5 days. Let it cool completely before transferring to an air tight container.To reheat, add it to the stove with a splash of water or broth to let it get creamy again. Unfortunately, risotto can get mushy overtime, so it is best served fresh!
Be sure to use warm vegetable broth for the recipe. If you use cold broth, it will cause the temperature of the rice to decrease and will change the way the risotto cooks. Keep the broth warm in a separate pot and add in 1/2 cup as you go.
Risotto is one of those things that can be very easy to make but also can be overcooked very quickly. Pro tip: be sure to taste as you go and stop cooking when it’s al dente.
You may also like…
- Mushroom Broccoli Rigatoni
- Butternut Squash Risotto
- Red Lentil and Carrot Soup
Lastly, if you want more recipes straight to your inbox, be sure tosubscribe to my email list. As always, if you make this recipe, leave a comment below so I can see your creation!
5 from 3 votes
Vegan Mushroom and Pea Risotto
by: claire cary
Need a quick dinner but still want to impress? This vegan mushroom risotto is a simple recipe but it packs a whole lot of flavor. It’s gluten free and perfect for date night!
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Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
6
Ingredients
- 1 ½ cups arborio rice
- 4-5 cups vegetable broth
- 1 yellow onion about 1 1/2 to 2 cups chopped
- 8 ounces mushrooms sliced (I used baby bella)
- 1 cups peas defrosted
- 5 large cloves garlic
- 3 tablespoons olive oil
- ½ cup dry white wine*
- 2 large fresh sage leaves
- ⅔ cup cashew parmesan*
- 1 teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 2 tablespoons vegan butter optional but recommended
US Customary – Metric
Instructions
Heat the olive oil in a large pot. Add in the diced onion and saute for 5 minutes. Add in the garlic and saute for 2-3 more minutes.
Saute for about 5 minutes or until the onion is golden brown.
Add the mushrooms to the pot with the onion/garlic along with the salt, pepper, and sage leaves.
Saute for an additional 7 or so minutes.
Stir in the rice and mix well with all other ingredients.
Pour in the white wine and let simmer on low heat until all liquid is absorbed, about 3-5 minutes.
In a separate pot, heat the vegetable broth until warm.
Add in 1/2 cup vegetable broth at a time to the pot, stirring occasionally over low heat. Only add 1/2 cup at a time and do not add more until all of the liquid is absorbed.
Repeat this until all the broth has been used. After 4 cups have been used, give it a taste to see if it is done cooking. You will likely need closer to 5 cups, but you don't want to overcook it, so give it a try after 4 cups. Keep the heat low so the broth doesn't cook off before the rice can absorb it.
Once the risotto is done, remove the sage leaves and stir in the peas and cashew parmesan.
Taste and adjust seasonings as desired. I like to add a bit of extra black pepper, salt and red pepper flakes. If using the dairy free butter, stir it in now. This is optional, but it adds a really nice rich flavor. Serve warm and enjoy!
Notes
You can sub the arborio rice for short grain brown rice, but you will likely need closer to 6 cups of broth instead of 4. Be sure to taste things as you go so it doesn’t over cook and get mushy.
Once prepared, this recipe will store in the fridge for about 5 days. Let it cool completely before transferring to an air tight container.
Do not rinse the rice before adding it to the pot, you don’t want to rinse the starches off which is what will make the risotto creamy.
Be sure to use warm vegetable broth for the recipe. If you use cold broth, it will cause the temperature of the rice to decrease and will change the way the risotto cooks. Keep the broth warm in a separate pot and add in 1/2 cup as you go.
Any dry white wine will work, I use Pinot Grigio.
If you are not vegan or dairy free, you can sub the cashew parmesan for regular parmesan.
Serving: 1bowl / Calories: 334kcal / Carbohydrates: 39g / Protein: 11.4g / Fat: 14g / Fiber: 3.3g / Sugar: 6.4g
