With just a few delicious adjustments, you are so close to enjoying a big plate of Vegan Risotto! I swear you would never be able to tell the difference. Made with deep, rich, savory flavor and plenty of creamy goodness, this dish is one everyone will enjoy no matter their diet.
No, I’m not vegan, but it’s been a goal of mine to mix more plant-based meals into my week. As a food blogger and lover of food of all types it would be nearly impossible to give up every and all animal products. But, I truly believe that any action helps, including reducing your footprint. I know how ridiculously flavorful and delicious plant-based recipes can be!
Risotto was one of the first recipes I fell in love with when I learned to cook as a kid. I think it’s so incredible what the plant-based industry has come up with the ingredients we have access to now! The vegan cheese, the butter; you’ll have absolutely no problem making a beautiful risotto without animal-based broth or cheese.
Ingredients
- Vegetable broth – I like to use unsalted broth to have full control over the sodium level in my risotto, especially with the addition of cheese at the end.
- Mushrooms – Dried mushrooms (I used shiitake but you can use any type) and fresh cremini mushrooms. White button mushrooms will work instead.
- Salt & pepper – Season to taste.
- Olive oil – For sautéeing. Vegetable, sunflower, safflower, coconut, and grapeseed oils would all work well.
- Onion – Yellow or white onion. Even shallot would be delicious!
- Garlic – As much or little as you like. Fresh is best, but you can use jarred if that’s what you have handy.
- Arborio rice – Also known as risotto rice. You can find this type at most grocery stores! It’s short grain, hardy, and extra starchy. Perfect for risotto. Carnaroli rice, farro, or sushi rice can be used instead if absolutely necessary.
- White wine vinegar – I’ll often suggest using a tbsp of vinegar plus extra broth in place of wine in recipes. You can use 1/2 cup of white wine instead, but using vinegar is a wonderful, cost-effective, and delicious ingredient when you don’t have wine on hand.
- Vegan cheese – Vegan parmesan or even vegan mozzarella will work. It’s melty, but not in the same way as regular dairy mozzarella that will end up getting a bit chunky in your risotto. Big vegan alternative WIN!
- Vegan butter – To give your risotto an extra glossy creamy finish.
How to make vegan risotto
- Broth: Add the vegetable broth and dried mushrooms to a pot. Season to taste, lightly, with salt and pepper. Bring the pot to a boil, then reduce to a bare simmer. The pot will stay on the heat for the entire process, so make sure the simmer is very slight so the broth doesn’t evaporate.
- Mushrooms & onion: While the broth simmers, heat the olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms with a pinch of salt and pepper. Cook for 3-4 minutes, stirring often until the mushrooms start to brown. Add the onion and stir.
- Start the caramelization: Use a slotted spoon to scoop the reconstituted mushrooms from the broth and transfer them to the skillet with the cremini mushrooms. Once you start to see brown bits gathering on the bottom of the skillet, scoop a few tbsp of broth into the skillet and scrape up the bits.
- Finish the caramelization: Repeat, letting the brown bits accumulate in the pan, adding a few tbsp of broth, scraping, and stirring until your mushrooms and onion are deeply browned and caramelized. Remove about 1/3 of the mixture and set it aside in a bowl.
- Start the rice: Add the garlic to the skillet and cook for about 30 seconds, until fragrant, then add the rice and reduce the heat to medium-low. Toast it for about one minute before adding about a 1/2 cup scoop of the hot stock and the white wine vinegar. Stir and cook until the liquid has been absorbed.
- Fully cook the rice: Add about 1 cup of the stock and cook, stirring often, over a medium bubble (adjust the heat between medium-low and medium as needed), until completely absorbed. Repeat this step until the rice is fully cooked through. This process will take about 30 minutes.
- Finish: Stir in the vegan cheese and vegan butter. You can reheat the reserved mushrooms in a skillet or the microwave before scooping over the risotto to serve.
FAQ
I know most rice cooking methods are insistent about rinsing rice before you start the cooking process to rid any excess starch. In risotto’s case, you want all that extra starch to create the desired creamy consistency. No rinsing for risotto!
If you’ve run out of vegetable broth and the rice needs to cook more, don’t worry. This is likely because it was simmering a little too vigorously and it cooked down. That just means you need more water! Add a bit of water to the pot, bring it to a simmer, and continue with your risotto cooking process.
Risotto is a very forgiving dish. It will retain the heat pretty nicely. If you’re making a large meal, risotto is one of the dishes you can make first. It will hold its heat for about 45 minutes after it’s taken off the heat. If it’s cooled down too much, just gently reheat over medium-low heat before serving.
Risotto shouldn’t be runny, but it also shouldn’t be too thick. You’ll know it’s right when it slowly spreads when spooned onto a plate. If it’s too runny, crank the heat up slightly to cook off some of the excess moisture. If it’s too thick, stir in an extra splash of broth.
Tips for making perfect vegan risotto
- You’ll need to stir often, but don’t worry about constantly stirring. That may break your rice. Stir every minute or so, keeping the heat at a medium bubble, to ensure the rice doesn’t stick to the bottom of the skillet.
- Keep the stock at the lowest possible simmer. You don’t want it to completely bubble away and evaporate!
- Taste-test the rice starting around 15 minutes to make sure you get perfectly tender rice. There are a few factors that can affect the cooking time of risotto, soy ours may take longer or less time than mine.
- Adjust the heat as needed to make sure your risotto stays at a medium simmer.
How to store leftover risotto
Transfer leftovers to an airtight container and store in the fridge for 3-5 days. Reheat either in the microwave at 30 second intervals, stirring in between, or you can reheat on the stovetop in a skillet over medium heat. If needed, you can add a splash of broth or water to thin out the leftover risotto.
Looking for more recipes like this one? Try these:
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Vegan Risotto
Ingredients
- 5-7 cups vegetable broth low sodium
- 1/2 oz dried mushrooms I used shiitake
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 tbsp olive oil
- 8 oz cremini mushrooms sliced
- 1 medium onion white or yellow, diced
- 3 cloves garlic
- 1 1/2 cups arborio rice aka risotto rice
- 1 tbsp white wine vinegar
- 1/2 cup vegan parmesan cheese
- 2 tbsp vegan butter
Instructions
- Add the vegetable broth and dried mushrooms to a pot. Season to taste, lightly, with salt and pepper. Bring the pot to a boil, then reduce to a bare simmer. The pot will stay on the heat for the entire process, so make sure the simmer is very slight so the broth doesn't evaporate.
- While the broth simmers, heat the olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms with a pinch of salt and pepper. Cook for 3-4 minutes, stirring often until the mushrooms start to brown. Add the onion and stir.
- Use a slotted spoon to scoop the reconstituted mushrooms from the broth and transfer them to the skillet with the cremini mushrooms. Once you start to see brown bits gathering on the bottom of the skillet, scoop a few tbsp of broth into the skillet and scrape up the bits.
- Repeat, letting the brown bits accumulate in the pan, adding a few tbsp of broth, scraping, and stirring until your mushrooms and onion are deeply browned and caramelized. About 10 minutes. Remove about 1/3 of the mixture and set it aside in a bowl.
- Add the garlic to the skillet and cook for about 30 seconds, until fragrant, then add the rice and reduce the heat to medium-low. Toast it for about one minute before adding about a 1/2 cup scoop of the hot stock and the white wine vinegar. Stir and cook until the liquid has been absorbed.
- Add about 1 cup of the stock and cook, stirring often, over a medium bubble (adjust the heat between medium-low and medium as needed), until completely absorbed. Repeat this step until the rice is fully cooked through. This process will take about 30 minutes.
- Stir in the vegan cheese and vegan butter. You can reheat the reserved mushrooms in a skillet or the microwave before scooping over the risotto to serve.
I remember that pan!
The beloved risotto pan!
Perfection! ♥️
Thank you thank you! <3