This creamy vegan mushroom risotto has some serious flavour! If you love Italian food, mushrooms and that umami in dishes, you’ll fall in love with this. I must admit, I used to suck at making risotto.
They’d always turn into a gluggy mess, and the whole pot would pretty much become one big rice ball. I didn’t realise that there was an art to making a delicious and perfectly cooked risotto.
Even though I wasn’t overly confident for many years making it at home, when I ate it out, I was never too impressed with it either.
So I put the risotto making on the back burner for a long time. Until recently, I started dreaming of having it again. I have about five different combinations in mind that I’ll be sharing over the next little while with you.
In the first of the risotto recipes, I wanted to make a classic one that made the main ingredient, being mushrooms, shine. I love mushrooms. I’ve always dreamed of going mushroom foraging in the forest. There’s something really magical and majestic about them.
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If you feel like venturing out to do some mushroom foraging, make sure you either go with someone that knows the right edible mushrooms to harvest or buy a book that will help you like this one.
The variety of mushrooms you can use in this risotto
There are so many different varieties of mushrooms you can get. This creamy vegan risotto was the perfect excuse to use as many kinds as possible. I mean, how amazing do they all look?
The types of mushrooms that I used in this recipe:
- A variety of oyster mushrooms
- Swiss brown
- King trumpet
Other varieties you can use:
- Cremini (Italian brown)
- Button mushrooms (most common mushrooms)
I prefer to have them fresh; if however, you can’t get your hands on some fresh mushrooms, you can use the dried variety and rehydrate them before adding to the pan.
Wanting to make sure that I made as good of a risotto I possibly could, I did quite a bit of research and watched a few (too many) videos on YouTube of Italians making risotto and how they make it traditionally.
I knew that mine would be different as they all had lots of butter and cheese. I was confident that I could make it nice and creamy without the dairy.
The other ingredient that kept coming up time and time again was white wine. I was thinking about keeping it traditional and using it, but then realised that I don’t think I’ve even bought a bottle of white before!
If it’s clearly not something I would typically consume, and I’d want it to be a healthier version, then I should leave it out. So I have.
How to make the perfect vegan risotto
This creamy vegan mushroom risotto is super simple to make, but here are a few tips to help you get it perfect.
- When you add the rice to the pot, use a wooden spoon instead of a metal one to stir. The metal spoon can break the rice.
- You want the rice to cook more in its steam rather than boiling it. This way, you’ll get that beautiful creamy, rich consistency.
- Make sure to stir the rice often. Doesn’t have to be consistent but every 30 seconds to a minute is ideal. Scrape the sides as well so that they don’t stick to the bottom of the pot.
- Use hot stock as this will help the rice to cook quicker and more evenly. Adding cold or room temperature stock will also prevent the risotto from releasing its starches. Arborio or risotto rice is starchier than other rice varieties.
- Preferably use homemade stock over store bought. The flavours and umami that you’ll get from the homemade stock are much nicer and richer than store-bought. However, if that’s all you have or don’t have the time to make your own, then it will do just fine. I’ve included a recipe for homemade vegetable stock for this recipe below.
If you try this recipe, let me know! Would love for you to leave a comment and rating below. Want to go that extra mile? Tag us on Instagram or share your photo of the recipe on Pinterest. Don’t want to make it now? Pin it for later!