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    Home > Vegan Entrees

    Easy Vegan Risotto (in 30 mins!) with Mushrooms

    By Nandor Barta on 09/28/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    How to make vegan risotto for two? It is easier than you think. All you need is 6 ingredients and about 30 minutes to cook a delicious creamy risotto. It will look fancy and impressive even if it was effortless and uncomplicated.

    Large black frying pan with yellow creamy rice topped with brown mushroom slices and parsley leaves.

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    Risotto can be cooked and baked. Who knew, right? Try our awesome baked vegan butternut squash risotto and you will keep making it over and over again.

    Table of Contents hide
    1. What exactly is risotto?
    2. Ingredients
    3. Instructions
    4. Top tips to make it perfectly and quickly
    5. Variations
    6. Toppings vs add-ins
    7. FAQs
    8. Allergen info
    9. More vegan Italian recipes
    10. Easy Vegan Risotto (in 30 minutes!)

    What exactly is risotto?

    Risotto is the most common way to cook rice in Italy. According to the traditional recipe, it means that a high-starch, short-grain rice is cooked in broth, which has to be added in batches with frequent stirring. Risotto usually, but not always contains butter, white wine, and parmesan cheese for extra creaminess.

    What is so special about risotto? It is so creamy due to the high starch content, while the rice grain is still firm to bite on. Compared to cooked or steamed rice which is more airy and fluffy, risotto is rather creamy and sticky.

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    Common misconceptions

    • It is time-consuming. – No, it isn’t. You would think that because you add vegetable broth in batches it will take longer for the rice to cook. If you check any rice packaging, it says 15-20 minutes. If you make risotto you will also need only 15-20 minutes.
    • You need continuous stirring. – No, you don’t. You need to give it a stir once in a while, but you don’t need to stand there and stir non-stop. You can certainly make other things in a kitchen in the meantime like preparing sauteed mushrooms for topping as you see in the pictures.
    • You need risotto rice. – No, you don’t. If you have basmati rice at home, you don’t need to rush to the store to get risotto rice. We also tried and tested this recipe with basmati. It may be less creamy, but you can make up for it with extra butter and vegan parmesan.
    A hand is holding a black bowl of yellow creamy rice topped with brown mushroom slices and green fresh parsley.

    Ingredients

    Let’s start with what you need. It is not a long list I can tell you that. To make our basic vegan risotto recipe we use the following ingredients:

    • Arborio rice – It is a type of short-grain rice that is the most popular choice for any risotto recipe. You can read a little bit below about all the different types you can use as well.
    • Vegetable broth – It cannot be water, it has to be a broth. It is a must-have ingredient to make your risotto flavorful.
    • Dry white wine – The alcohol content will evaporate during cooking, but the dry wine flavors will be absorbed.
    • Vegan butter – The give the risotto is quintessential creaminess, you need butter instead of oil. We usually use a high-quality brand of margarine (dairy-free butter).
    • Onion – Don’t use onion powder.
    • Garlic – Don’t use garlic powder either.
    • Salt and black pepper
    • Optional: vegan parmesan or nutritional yeast
    • Topping: sauteed mushrooms

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    The best rice for risotto

    You need to look for rice that is high in starch and has shorter grains. These are the 3 most common types of rice used for risotto. So which one would you choose?

    • Arborio rice – It is the most popular one. You don’t need any specialty store, it is likely you can buy it in your local store nearby.
    • Carnaroli rice – This is claimed to be the best rice for risotto. Chefs use it to make restaurant-style risotto. It is rare to find and may be more expensive than Arborio.
    • Vialone Nano rice –  It is also quite popular as it is more starchy than Arborio. Hence, it results in a creamier risotto. Not easy to find in the usual stores.

    Can you use basmati rice?

    If you have basmati rice at home, you don’t need to rush to the store to get another type. We also tried and tested this recipe with basmati. It may not be restaurant-style and be less creamy, but you can make up for it with extra butter and a generous amount of vegan parmesan or nutritional yeast.

    Instructions

    Prepare the ingredients

    • Peel and finely chop onion and garlic.
    • Don’t wash the rice. If you do, you will wash away all the starch that could make this risotto creamy.
    • Warm up the vegetable broth. If you use stock, boil water in a kettle and add the stock to hot water. It is an important step if you want to cook this risotto in 15 minutes!
    • Measure all other ingredients and place them close to the stove.

    Cooking vegan risotto

    1. Heat a large pan over medium-low heat. Add olive oil and chopped onion. Cook them until they are soft and tender. It takes usually 2-3 minutes.
    2. Add chopped garlic and cook for another 1-2 minutes.
    3. Add unwashed arborio rice and stir it for 1-2 minutes to coat it with oil.
    4. Add white wine and simmer the rice in the wine until the wine is absorbed or steamed away. It shouldn’t be boiling. This usually takes 1-2 minutes.
    First 4 steps to make vegan risotto showing the pan with cooked onion, then garlic, then rice covered in oil and finally the rice is cooking in wine
    1. Add 1 cup of hot veggie broth to the rice and leave it on medium heat. It should bubble up, but not boil (so there is no heavy steam). Stir it a couple of times.
    2. We add the other cup of broth only when the previous batch is almost fully absorbed. You can check that by using your spatula. If you stir and the risotto leaves empty spaces i.e. you can see the bottom of the pot, then it is okay to add more. If the risotto flows right back to the empty space and you cannot see the bottom of the pot, then not yet as there is still too much liquid.
    Step by step photos to make vegan risotto showing when to add veggie broth
    1. When almost all veggie broth is absorbed, add vegan butter (and the optional vegan parmesan cheese) as well as salt and black pepper, and stir only until they are melted.
    2. Cook for 2 more minutes then cover it with a lid, take it off the heat and let it sit covered for 10 minutes. Voila! You’re ready! The risotto should be creamy, but the rice grains should remain firm to bite on.
    Last two steps to make vegan mushroom risotto showing a frying pan with risotto and added butter. The other photo showing the pan with a lid on.

    Top tips to make it perfectly and quickly

    • High heat or low heat? – If you cook risotto on medium/high heat, then 2 things can happen: 1) you need more stirring, and 2) you need more vegetable broth since it will evaporate quicker. Your risotto still may be ready faster.
    • Adding broth all at once? – You can still make perfect risotto if you add veggie broth all at once, take it to low heat and cook the rice slowly. You need less stirring, and a bit more time to be ready, but you may stress less about it. Not perfect Italian restaurant chef-style, but your risotto will still taste pretty awesome.
    • Hot or cold veggie broth? – We recommend using hot veggie broth. Every time you add cold broth, the risotto cools back and you need to bring them back to boil so that the rice continues to cook. It will prolong the cooking time for sure.
    • Is your pot wide enough? – We chose to make risotto in a shallow large non-stick frying pan so the rice is cooking in a single layer. It was also to save time. Most recipes call for stockpot, which is fine as well.
    • Don’t wash the rice. – We don’t wash the rice so that the starch on the rice will turn the risotto extra creamy.
    Large black frying pan with yellow creamy rice topped with brown mushroom slices and parsley leaves. A hand is holding a fork and taking some. A wooden spatula is placed in it as well.

    Variations

    When you make this vegan risotto, it is already quite rich, creamy, and flavorful, but you can add fresh herbs or dried ones at the end to make it more aromatic. How to choose what to add depends on the vegetable topping you choose. Here are some ideas:

    • thyme goes great with butternut squash like in this baked risotto recipe or with sauteed carrots, pan-fried oyster mushrooms, or beetroot.
    • rosemary and sage pair well with any type of squash or root veggies
    • mint with green peas
    • cilantro with fresh tomatoes or sun-dried tomatoes
    • basil and oregano with tomatoes, asparagus, broccolini, etc.
    • parsley goes great with many veggies, but we especially like them with garlic mushrooms (pictured below)
    • chives with zucchini
    • more garlic with roasted asparagus or leafy greens like spinach or kale
    A black bowl of yellow creamy rice topped with brown mushroom slices and green fresh parsley. Leftover risotto is in a black frying pan at the back.

    Toppings vs add-ins

    We turned this recipe into a vegan mushroom risotto by topping it with some sauteed mushrooms. But why do we recommend preparing vegetables (roasting, pan-frying, or sauteeing) separately and adding them as topping as opposed to adding them while cooking the rice? We have 3 reasons for you:

    1. Vegetables (especially mushrooms or tomatoes) may release water while cooking, which can make the risotto watery. It is hard to control how much water it releases and when and how much veggie broth you need at the end.
    2. You can’t season the vegetables properly. They will absorb the seasoning of the risotto and any additional spices will be washed off by the veggie broth.
    3. Some veggies can change the color of the risotto. It is especially valid for beetroot.

    If you still want to add some toppings, here are some ideas:

    • Chopped nuts like pine nuts, pecan, cashew, or walnut
    • Dried fruits like cranberries
    • Caramelized onions which we also used as a topping in this sweet potato casserole recipe.
    • Vegan bacon bits or other plant-based bacon or ham alternatives
    • Stir in this vegan spinach pesto or this vegan red pesto at the end for an additional flavor boost.
    A black bowl of yellow creamy rice topped with brown mushroom slices and green fresh parsley. Leftover risotto is in a black frying pan at the back.

    FAQs

    How to store it?

    You can store leftovers in an airtight container in the fridge for up to 3-4 days. However, the longer you store it, its texture will get mushier as the rice will continue to absorb any remaining liquid. We also recommend storing any toppings separately.

    A black bowl of yellow creamy rice topped with brown mushroom slices and green fresh parsley. A fork is placed on top.

    Allergen info

    This easy risotto recipe is meat-free, dairy-free, and egg-free.

    • Vegan – All ingredients are supposed to be vegan. Although wine can be non-vegan, so be sure to check the bottle.
    • Nut-free – All ingredients are supposed to be nut-free. The only issue may be with dairy-free butter and vegan parmesan cheese as they can be made of coconut oil. In any event, check for cross-contamination issues in any products you buy.
    • WFPB-friendly (whole foods plant-based) – It is not easy to make compliant risotto since white rice should not be used in this diet. You can skip oil to sautee onion and garlic and start with a bit of veggie broth or water to get the ball rolling, but I have never made this recipe with brown rice so I am not sure of the outcome.
    • Gluten-free – All other ingredients are supposed to be gluten-free, but always check the packaging for cross-contamination info.
    • Soy-free – All other ingredients are supposed to be soy-free. The only issue may be with dairy-free butter and vegan parmesan cheese as they can be made of soy products as well.

    More vegan Italian recipes

    You can browse through our vegan dinner recipes or our quick vegan meals collection or check out

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    • White bowl with a red soup full of red kidney beans, chickpeas, potatoes, carrots and shell pasta. It is topped with fresh parsley. A spoon is taking a carrot.
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    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    Large black frying pan with yellow creamy rice topped with brown mushroom slices and parsley leaves. A hand is holding a fork and taking some. A wooden spatula is placed in it as well.

    Easy Vegan Risotto (in 30 minutes!)

    Nandor Barta
    How to make vegan risotto for two? It is easier than you think. All you need is 6 ingredients and about 30 minutes to cook a delicious creamy risotto. It will look fancy and impressive even if it was effortless and uncomplicated.
    4.7 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Resting time 10 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Main Course, Side Dish
    Servings 2 servings
    Calories 399kcal

    Equipment

    • Stockpot
    • Non-stick saucepan with lid (10-inch / 26 cm)

    Ingredients
     
     

    • ⅔ cup Arborio rice
    • 1 Tbsp Olive oil not extra virgin for cooking
    • 2 cloves Garlic (finely chopped)
    • 1 small Onion (chopped)
    • ⅓ cup Dry white wine (like chardonnay)
    • 2 cup Veggie broth
    • 2 tsp Dairy-free butter
    • Salt and Pepper to taste

    Optional toppings

    • Vegan Parmesan Cheese
    • Sauteed Mushrooms in Soy Sauce Glaze
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    Instructions
     

    Prepare the rice

    • First, heat a saucepan or stockpot on medium heat. Add olive oil and chopped onion. Cook them until they are soft and tender. It takes usually 2-3 minutes.
    • Add chopped garlic and cook for another 1-2 minutes.
    • Add unwashed rice and stir it for 1-2 minutes to coat it with oil.
    • Add the white wine and cook the rice in the wine until the wine is absorbed or steamed away. It usually takes 2 minutes.

    Cooking the rice in veggie broth

    • Add 1 cup of hot veggie broth to the rice and leave it on medium heat. It should bubble up, but not boil (no heavy steam). Stir a couple of times.
    • We add the other cup of hot veggie broth only when the previous one is almost fully absorbed. You can check that by using your spatula. If you stir and the risotto leaves empty spaces i.e. you can see the bottom of the pot, then it is okay to add the other cup.
    • When almost all veggie broth is absorbed, add butter (and the optional vegan parmesan cheese) and stir until melted.
    • Add salt and pepper. Stir to combine. Cook for 2 more minutes then cover it with a lid, take off the heat and let it sit for 10 minutes. Voila! The risotto should be creamy, but the rice grains should remain firm to bite on.

    Topping idea

    • Make our quick 10-minute sauteed mushrooms in soy sauce glaze recipe and add it to the top of this vegan risotto. They will be delicious together.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    We don’t cook mushrooms together with the risotto for three reasons:
    1. Mushrooms release water while cooking, which can make the risotto watery. It is hard to control how much water it releases and when.
    2. You can’t season the mushrooms properly. They will absorb the seasoning of the risotto, and the veggie broth will wash off any additional spices.
    3. They will get soggy if you cook mushrooms instead of sauteeing them.

    Video

    [adthrive-in-post-video-player video-id=”Si7jYgmH” upload-date=”2022-06-08T15:51:47.000Z” name=”Vegan Mushroom Risotto” description=”How to make vegan risotto for two? We show you EVERYTHING you need to know through this creamy vegan mushroom risotto recipe. We included lots of useful tips, step photos, and video for you to make vegan risotto perfectly every time. Are you ready to begin? ” player-type=”default” override-embed=”default”]

    Nutrition

    Nutrition Facts
    Easy Vegan Risotto (in 30 minutes!)
    Amount Per Serving (1 serving without toppings)
    Calories 399 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 7g
    Sodium 977mg42%
    Potassium 143mg4%
    Carbohydrates 61g20%
    Fiber 3g13%
    Sugar 4g4%
    Protein 5g10%
    Vitamin A 502IU10%
    Vitamin C 4mg5%
    Calcium 19mg2%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally posted in Sep 2019. More info, tips, and details have been added and it was republished in Sep 2022.

    605 shares

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    Comments

      4.73 from 11 votes (4 ratings without comment)

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    1. Serenity

      July 04, 2021 at 3:00 am

      5 stars
      Yummy!! Thanks for all the tips. I am gluten free and acid free, so I used coconut aminos instead of soy sauce and I used a pinch of asefetida (aka hing) instead of garlic and left out the onions. I used basmati rice as well. And I halved the recipe since it was all for me.

      Reply
    2. Rinn

      October 05, 2019 at 2:55 pm

      5 stars
      This recipe looks fantastic! There are some really helpful tips in this article. Thank you; I can’t wait to make it. 🙂

      Reply
      • My Pure Plants

        October 05, 2019 at 3:31 pm

        Thank you so much. Let us know how you like it.

        Reply
    3. Jennie

      September 23, 2019 at 3:20 pm

      5 stars
      This looks great. Love the process shots. I have always enjoyed risotto. I definitely need to give this recipe a try!

      Reply
      • My Pure Plants

        September 23, 2019 at 6:37 pm

        Thanks. You definitely should. Let us know how you like it.

        Reply
    4. Kiki Johnson

      September 23, 2019 at 2:47 pm

      5 stars
      Mushroom recipes are the BEST in fall and winter! This dish looks out of this world delicious and it’s fancy enough to serve for guests! LOVE

      Reply
      • My Pure Plants

        September 23, 2019 at 6:37 pm

        Agreed. Mushrooms recipes are the best.

        Reply
    5. kim

      September 23, 2019 at 2:18 pm

      5 stars
      Love all of the flavors in this dish! My whole family gobbled it up! It’s definitely one that I’ll be making again!

      Reply
      • My Pure Plants

        September 23, 2019 at 6:37 pm

        Thanks. We’re so happy you like it.

        Reply
    6. Michelle Miller

      September 23, 2019 at 1:28 pm

      5 stars
      Mushroom risotto is a great vegan option. You made it look and, I’m sure, taste delicious!

      Reply
      • My Pure Plants

        September 23, 2019 at 2:04 pm

        Thank you for your kind words.

        Reply
    7. Jocelyn (Grandbaby Cakes)

      September 23, 2019 at 1:23 pm

      5 stars
      I adore the mushrooms in this delicious risotto.

      Reply
      • My Pure Plants

        September 23, 2019 at 2:03 pm

        Yes, it is such a great combination. I dare to say classic.

        Reply

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