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5.0 from 3 votes

Vegan Mushroom Risotto

This vegan portobello mushroom risotto is everything risotto should be. It's creamy, filled with fresh herbs, and is definitely a crowd pleaser. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 393 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 10 cups mushroom broth Add more if necessary.
  • 2 tablespoon olive oil, divided
  • 1 medium onion finely chopped
  • 3 cups baby bella mushrooms sliced (See Note)
  • 1 tablespoon Italian seasoning
  • 1 cup arborio rice
  • 1 cup Vegan Parmesan Cheese grated
  • ½ cup fresh basil finely chopped
  • salt to taste
  • pepper to taste
GARNISH
  • finely chopped basil
  • grated parmesan
  • ground black pepper

Instructions

    Cup of Yum
  1.     Heat the 10 cups of mushroom broth in a large saucepan and keepwarm. You can use vegetable broth if you can’t find mushroom broth, but knowthat you’ll lose much of the earthy mushroom flavor.
  2. Heat 1 tablespoon of olive oil (or 3 tablespoon broth) in a large skillet.When the oil is hot, add the mushrooms (they should sizzle) and sauté untilthey are nicely browned. NOTE: Don’t salt the mushrooms before they are brownedor they’ll lose most of their moisture and become tough.
  3. Add the 1 tablespoon of Italian seasoning and salt and pepper to tasteto the mushrooms and stir to combine. Cook for 1 minute and remove themushrooms from the heat and set aside.
  4. Add the remaining tablespoon of olive oil (or 3 tablespoon of broth SEENOTE) to a risotto pan, or a deep saucepan.
  5. When the oil is hot add the onions and cook until translucent.
  6. Add the Italian seasoning.
  7. Reduce the heat to low and add two cups of warm mushroom broth. Stir constantly until the broth evaporates, then add another cup of broth. Repeat this step, cup by cup, until the broth is gone. Be sure the heat is on a low setting (simmering) so the rice absorbs the liquid slowly. This step takes approximately 30 minutes.
  8. Add the 1 cup of rice and stir constantly until it begins toglisten and looks translucent, approximately 1 to 2 minutes.
  9. Add ¾ of a cup of the warm mushroom broth and stir continuously untilthe liquid evaporates.
  10. Reduce the heat to low and continue to add ¾ of a cup of thewarm mushroom broth. Stir constantly until the broth evaporates, then addanother ¾ of a cup of broth. Repeat this step, until the broth is gone. Be surethe heat is on a low setting (simmering) so the rice absorbs the liquid slowly.This step takes approximately 30 to 40 minutes.
  11. Add half of the mushrooms, the 1 cup of grated vegan parmesan,and salt and pepper to taste, to the risotto and stir to combine.
  12. Spoon the risotto into bowls and top with the remainingmushrooms, grated parmesan, basil, and freshly ground black pepper.
  13. Enjoy!

Notes

  • NUTRITION DISCLAIMER
  • We recommend Violife vegan parmesan cheese.
  • Feel free to use white mushroom caps, large portobello mushrooms, or shiitake mushrooms. We prefer baby bella because of their size and flavor. 
  • You can use broth or water instead of oil to cook the vegetables. For best results, stir the rice into hot oil instead of broth.
  • Store covered in the refrigerator for up to 4 days.
  • Reheat on the stove or in the microwave until heated through.

Nutrition Information

Serving 1cup Calories 393kcal (20%) Carbohydrates 62g (21%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 3g (15%) Sodium 2636mg (110%) Potassium 375mg (11%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 1472IU (29%) Vitamin C 3mg (3%) Calcium 100mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 393

% Daily Value*

Serving 1cup
Calories 393kcal 20%
Carbohydrates 62g 21%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 3g 15%
Sodium 2636mg 110%
Potassium 375mg 8%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 1472IU 29%
Vitamin C 3mg 3%
Calcium 100mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.