Vegan Mushroom Risotto (Easy!)

If you are looking for an easy vegan mushroom risotto, you have come to the right place. This creamy vegan mushroom risotto recipe is made with arborio rice, caramelized leeks, and sautéed mushrooms for a comforting, dairy-free Italian classic

I will confess, I am obsessed with risotto and always try to order it at restaurants. That being said, lots of restaurants don’t even serve vegan risotto.

For the longest time, I was scared to make it at home because I knew it was a more labor-intensive dish!

Enter my easy vegan mushroom risotto recipe! It isn’t as labor intensive as other recipes and allows you to make a more simple yet tasty dairy-free risotto recipe on your first try!

It tastes creamy and savory and the ingredients and steps are so simple. Did I mention it is gluten-free, too?!

The best part about this recipe is the caramelized leeks that it is topped with. Leeks really elevate a dish but you can use green onions if you can’t find them. Walnits are also a great topping.

If you aren’t a huge nut fan, just do a few! For this whole recipe, I only require 1/4 a cup of walnuts to 1 cup of mushrooms, so they are not meant to be the main star, just a delightful accompaniment!

Of course, if you aren’t a walnut fan, you can always leave them off! The vegan mushroom risotto recipe still tastes wonderful without them!

Is Risotto Vegan?

Traditional risotto is NOT vegan as it calls for chicken broth, butter, and parmesan cheese. If you are wondering how to make risotto vegan it’s pretty simple.

To make my risotto recipe vegan, I use vegetable broth, avocado oil, and walnuts.

Tips for Making Risotto

Buy the correct rice. Using the wrong rice is one of the biggest mistakes people make when preparing risotto. Do not use plain white rice for this recipe. The best rice for vegan risotto is arborio rice which you can usually find at your local grocery store. Another option is carnaroli rice, although it is more expensive.

Do not over-stir. Stirring the risotto constantly will lead to it being gluey. To avoid this, only stir about every 30 seconds. This will ensure a creamy texture.

Do not overcook. Overcooking your risotto can also ruin the texture and taste of the rice. Only cook it for a max of twenty minutes until it is al dente.

Cook your rice and veggies separately. After cooking the risotto let it sit while you saute the vegetables in a different pan. Once they are done, you can mix it all together. Again, this is to maintain a good texture and avoid soggy mushrooms.

Love mushrooms? How about Creamy Mushroom Pasta Recipe.

How To Make The Creamy Vegan Mushroom Risotto

The first thing you are going to need when making this dairy-free mushroom risotto recipe is simply, a little bit of time.

While this is easier than many vegan mushroom ris.otto recipes you may find, it does still take time.

I am also usually a fan of subbing water for vegetable broth in a pinch, but this is NOT the recipe for that!

The vegetable broth is what will infuse the rice with flavor when making this vegetarian mushroom risotto.

First, you are going to want to saute your onion on medium heat until fragrant and translucent, about 5 minutes.

Then you will add the rice and fry until slightly transparent.

Next, pour your white wine and cook until the wine reduces, about 5 minutes.

Next, pour 1/2 cup of your vegetable stock.

You are going to be stirring every 30 seconds over the next 20-30 minutes. This is how risotto is made!

Add in the 1/2 cup of stock and let it reduce, stirring constantly so the rice can release the starch. If this happens faster than about 2-3 minutes, reduce the heat as the creamy vegan risotto won’t cook properly!

Then, add another 1/2 cup of stock and repeat until the rice is fully cooked and you have used all 5 cups of vegetable broth.

This whole process usually takes between 20-30 minutes. If should not be any faster than that and if it is, the vegan mushroom risotto may not come out right!

If you have a trusted older child, you can have them help with the stirring. As a tween and teen, I would help my mom by stirring her vegan recipes such as the Vegan Chocolate Pudding that requires hands-on stirring!

Continue to add broth and stir until the risotto is creamy. Remove from heat and cover the risotto with a lid.

In a pan on medium heat, saute mushrooms, leeks, and walnuts until cooked and flavorful.

Stir in the cooked mushroom mixture with the risotto and season with salt and pepper to taste.

Usually, this vegan mushroom risotto recipe needs a LOT of salt as it is not seasoned during the cooking process.

If you want to season ahead of time, go ahead and add the salt just after you add the mushrooms but before serving!

Otherwise, strongly urge whoever is eating it to season generously with salt and pepper! If not, the vegan mushroom risotto won’t taste as flavorful without proper seasoning!

How To Store And Reheat Vegan Risotto.

You can store this vegan mushroom risotto in an air-tight container in the fridge for 4-5 days.

Now, reheating the risotto requires a little effort, you don’t just pop it in the microwave. For every 1 cup of risotto that you have, add 1/4 cup of vegetable broth or water to reconstitute it.

If you find that the vegan arborio rice recipe is still thick, go ahead and add even more water, one tablespoon at a time, until it thins out a little.

I do not recommend freezing the vegan mushroom risotto as risotto does not freeze well and won’t come out well when defrosting.