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Creamy Mushroom Vegan Risotto
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Creamy Vegan Mushroom Risotto

This rich and creamy vegan risotto brings all the umami flavour. It's simple enough to make for a mid-week dinner, yet decadent enough for entertaining.
Course Main Dish, Side Dish
Cuisine gluten-free, soy-free, vegan, website only
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 479kcal
Author Hannah Sunderani

Ingredients

For the risotto:

  • 2 tbsp coconut oil
  • 1 yellow onion finely chopped
  • 3 cloves garlic finely chopped
  • pinch sea salt
  • 1 1/2 cups arborio rice
  • 5 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/3 cup parsley , chopped

For the balsamic mushrooms:

  • 2 tbsp coconut oil
  • 16 oz cremini mushrooms (2 boxes), sliced
  • pinch sea salt
  • 1 tbsp balsamic vinegar

Instructions

  • Add the coconut oil to a large pot with the onion, garlic, and sea salt. Bring to medium heat and cook stirring often until softened, 10 minutes.
  • Pour in the arborio rice and toast until the grains become lightly perfumed, 2 to 3 minutes. Pour in the vegetable broth, starting with 2 cups, and adding more in splashes as it thickens. (I find 5 cups total to be the perfect amount!). Cook stirring often until the risotto is soft and pleasantly chewy, 20-30 minutes. Add the nutritional yeast and stir to combine.
  • While the risotto is cooking, make the Balsamic Mushrooms: Add the coconut oil to a large skillet with the sliced mushrooms and sea salt. Bring to medium heat. Cook the mushrooms until beautifully browned and the liquid is almost entirely reduced, 12 minutes. Then reduce heat to low and pour in the balsamic vinegar. Stir and cook for another 2-3 minutes.
  • Add the balsamic mushrooms to the cooked risotto. Sprinkle with chopped parsley and stir everything to combine. Serve the risotto in bowls.

Video

Notes

If you prefer to make this recipe a one-pot recipe: start by first cooking the balsamic mushrooms (Step 4) in the large pot. When ready, remove the mushrooms from the pot and set aside. Use the pot to cook the risotto as instructed in Step 1 and 2. 
This method increases the cooking time as you're not doing two things at once. But it makes for less clean up! The choice is yours :) 
Recipe will keep in the fridge for up to 5 days. Store in an air-tight container. You can also freeze this recipe. Let thaw before reheating.

Nutrition

Calories: 479kcal | Carbohydrates: 76g | Protein: 15g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 919mg | Potassium: 473mg | Fiber: 5g | Sugar: 10g