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Rachel White

Mushroom Risotto Vegan Dinner Recipe

Mushroom Risotto Vegan Dinner Recipe creates creamy rice, rich mushrooms, and elegant comfort with simple pantry ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Risotto Base
  • 1 tbsp olive oil
  • 2 cups mushrooms sliced
  • 0.5 cup onion diced
  • 2 cloves garlic minced
  • 1 cup arborio rice uncooked
  • 4 cups vegetable broth warm
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 2 tbsp parsley chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Large Skillet
  • Saucepan
  • Ladle
  • Wooden Spoon
  • Freezer

Method
 

  1. Heat oil in a skillet. Cook mushrooms until browned and edges turn savory and crisp.
  2. Add onion and garlic. Stir until softened, then add rice and coat each grain.
  3. Add warm broth one ladle at a time, stirring often until mostly absorbed before adding more.
  4. Continue until rice feels tender with a creamy, flowing texture.
  5. Stir in nutritional yeast, lemon juice, and parsley. Serve immediately while glossy.

Notes

Use less broth for thicker risotto or more for a silkier texture. Freeze portions up to 1 month, though fresh is best. Stir reheated leftovers with broth for easy assembly. Customize with spinach, thyme, truffle oil, or peas. Refrigerate 3 days.