Deliciously creamy vegan risotto full of earthy flavours – who could resists?
Risotto is one of those more-ish & comforting dishes that I love during winter season – especially when it’s a creamy vegan mushroom risotto!
The natural creaminess of cooked risotto rice simply works so well with the earthy flavours of mushrooms and chestnuts and in my opinion they’re a match made in heaven! Besides Roasted Tomato Risotto, mushrooms are my next go-to ingredient for creating a delicious mid-week dinner that feels fancier than it is complicated.
I love creating this risotto for dinner as well as a simple meal prep, as it still tastes fantastic heated up and will keep in your fridge for a few days (usually 2-3 if using dried mushrooms).
One of the important things in creating any risotto recipe is to continuously stir the rice and add liquid to the pan slowly and in small portions until the risotto rice is cooked and unleashing it’s natural creaminess. Once too much water is added the rice will be too watery and it cannot be undone, so small additions of water are key. Stir the dish regularly throughout the cooking time to prevent any rice from sticking to the bottom of your pan and to smoothly blend in any liquid and seasoning.
The ingredients for the creamy vegan mushroom risotto
For my mushroom risotto I have used a combination of dried mushrooms, and mushroom powder on this occasion. It was simply what I had to hand. The dried mushrooms from Merchant Gourmet I had bought in a health food store and the porcini powder I got from Waitrose (where they also stock porcini paste!).
Alternatively you can also use fresh mushrooms to create this recipe – they might be easier to come by for you. The type of mushrooms I’d recommend: chestnut mushrooms, porcini mushrooms or mixed wild mushrooms. Simply replace the mushroom ingredients in this recipe with a regular size box of the above mentioned mushrooms (200-300 grams). Ensure to wash and slice them upfront and let them soften in your pan before adding the risotto rice.
Whilst I don’t drink any alcohol, I certainly enj
oy cooking with it! Adding a splash of vegan white wine to this recipe, gives it a wonderful umami flavour and that special something that it would otherwise be missing. If you’re looking for vegan wine, check out the Barnivore website for some help! I usually buy small bottles of vegan white wine from my local Sainsburys – these are even clearly marked as vegan friendly (but not all wines are).
During the cooking process the alcohol will burn off – so if you’re preparing this risotto for the entire family, you don’t need to worry about anyone getting tipsy at the table. I’d definitely recommend the white wine as a key ingredient in this recipe, so make sure to not leave it out.
The ingredients I’ve used in this recipe are:
- yellow onion
- extra virgin olive oil
- dried thyme
- vegan white wine
- risotto rice
- dried mixed mushrooms
- white miso paste
- vegetable stock cube
- porcini powder
- cooked chestnuts
- sea salt & black pepper
- vegan parmesan (optional)
This recipe is:
- 100% vegan
- super creamy & more-ish
- naturally gluten-free
- comforting & warming
- easy to follow
- not requiring special equipment
This creamy vegan risotto is a dinner classic in our household! It only takes around 30 minutes to cook and is a delicious mid-week dinner.
- 1 yellow onion, finely chopped
- 2 Tbsp extra virgin olive oil
- 3 cloves of garlic, minced
- 1 Tbsp dried thyme
- 50ml vegan white wine (check Barnivore)
- 200grisotto rice
- 50gdried mixed mushrooms (I used Merchant Gourmet)
- 1 tsp white miso paste
- 1 vegetable stock cube (or 1 tsp powder)
- 1 Tbspporcini powder (alternatively use porcini paste)
- handful of cooked chestnuts (I used Merchant Gourmet)
- sea salt & black pepper to taste
- 1 Tbsp vegan parmesan (optional)
- Start by adding the finely chopped onion to a large pan alongside the olive oil. Cook on medium heat until translucent (2-3 minutes), then add the minced garlic and cook for a further minute.
- Add the dried thyme and stir, then gently pour in the vegan white wine. Let it bubble for 2 minutes, then reduce the heat to low/medium and add your risotto rice to the pan.
- Stir to combine and cook the rice for a minute or until it becomes lightly translucent. Add in the dried mushrooms, white miso paste, stock cube and porcini powder, then begin to add water to the pan to just about cover the rice. Stir continuously and proceed to add a little water whenever the pan gets dry. Cook for at least 20 minutes with this method – or until the rice is cooked and creamy.
- Crumble in the chestnuts – about a handful – and keep any additional chestnuts for decoration later.
- Season to taste with sea salt & black pepper.
- (Optional) sprinkle in 1-2 tsp of vegan parmesan.
- Serve with chestnuts on the top, a fresh sprinkle of black pepper and thyme. Enjoy!
Instead of mushroom powders or dried mushrooms you can also use fresh mushrooms. Replace it with 250g of chestnuts mushrooms or wild mixed mushrooms and let them cook & soften in the pan prior to adding the risotto rice.
Keywords: vegan risotto, vegan mushroom risotto, healthy vegan risotto, vegan dinner ideas
Looking for more vegan mid-week dinners? Check out the easy vegan mains section on my website!