Vegan Gourmet Mushroom Risotto

It’s 3AM here in Sydney. I just got off a conference call with Toronto and I can’t sleep! What better time to write about… mushroom risotto?! This is one of my favorite recipes – I love the creamy thick rice and earthy mushrooms. This is such a comfort food for me!

Vegan Gourmet Mushroom Risotto

I adapted this recipe from the Gourmet Mushroom Risotto recipe at AllRecipes.com, by veganizing the ingredients and adding things like truffle oil. I don’t replace the Parmesan with anything as I don’t think it needs it. All it DOES require though, is A LOT of mushrooms. I like to use a variety of mushrooms…

Oyster Mushrooms

Oyster Mushrooms

Shitake Mushrooms

Shitake Mushrooms

Cremini Mushrooms

Cremini Mushrooms

Mixed MushroomsArborio riceShallots

If you can afford really nice dried mushrooms (like porcini), I recommend using a small handful of them.

Dried Mushrooms Dried Mushrooms

Tip: Use the water leftover from reconstituting them as part of your broth. It will add that much more mushroom flavor to the risotto.

Soaking Dried Mushrooms

This serves 4 mains / 6 sides, but if you have leftovers, you can roll hand fulls of risotto into little balls or patties, coat them in breadcrumbs and lightly fry them into risotto cakes. There’s rarely any leftover risotto in this house, but I’ve heard that’s what other people do!

Vegan Gourmet Mushroom Risotto

4.5 from 4 reviews

Vegan Gourmet Mushroom Risotto
 
Prep time
Cook time
Total time
 
This creamy risotto is so decadent, even non-vegans will want seconds! Vegan / Gluten-Free
Recipe type: Main, Side
Cuisine: Italian
Serves: 4-6
Ingredients
  • 6 cups vegetable broth
  • 3 tablespoons olive oil, divided
  • 2 pounds (4 cups) sliced mushrooms (white, brown, portabella, oyster, porcini)
  • 2 tablespoons dried mushrooms, reconstituted (optional)
  • 2 shallots, diced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 2 tablespoons vegan margarine
  • 1 tsp truffle oil (optional)
Instructions
  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Lower heat to medium-low heat, add 1 tablespoon of olive oil, and stir in the shallots. Cook 1 minute.
  4. Add rice, stirring to coat with oil, about 2 minutes.
  5. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
  6. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  7. Remove from heat, and stir in mushrooms with their liquid, margarine, chives, and truffle oil. Season with salt and pepper to taste.

Vegan Gourmet Mushroom Risotto

Update

March 17, 2013 – I made this again last night and have to say that this is just the best and most decadent thing ever. I’ve updated the post with a few new photos. Enjoy!

38 Comments

  1. Gosh! So many mushrooms in one dish….i’m drooling….love mushrooms!!

    Reply
    • vegangela says:

      I love them too! Thanks for your comment :)

      Reply
  2. daina says:

    Hey Ang… what is the side dish you have here?? Is that asparagus wrapped in puff pastry?

    Reply
    • vegangela says:

      Hi Daina!
      Yes, but it’s not a recipe that I wrote down so I don’t have the exact measurements… I basically mixed some cream cheese with lemon zest and a bit of garlic, and spread it onto puff pastry. I folded some blanched asparagus and tossed in the oven until golden. It was yummy!

      Reply
      • laurel says:

        everything sounded great until the cream cheese part…errr..umm…that’s NOT Vegan!! did i miss something..?? vegan cream cheese maybbeee??? hmmm…

        Reply
  3. Thanks for this. We cooked it tonight. Yummy!

    And great to have discovered another Sydney vegan. Do you go to the Vegan Society dinners? (http://www.vegansocietynsw.com/vs/html/index.html)

    Reply
    • vegangela says:

      Hi Jason – Thanks for taking the time to comment, glad to hear you liked the risotto! I haven’t been to a vegan society dinner in some time as I never seem to be available when they’re on. Do you attend them?

      Reply
  4. Jodi says:

    I made this tonight and it was delicious! I did not use dried mushrooms nor truffle oil (didn’t have them) and it still came out great! I added a little vegan parmesan cheese at the end of cooking and it was a good addition. Thanks for posting!

    Reply
    • vegangela says:

      Hi Jodi – The dried mushrooms and truffle oil are totally optional but just something I add when I have them on hand. I’m glad to hear that you liked the risotto – thanks so much for the feedback!! :)

      Reply
  5. Elle says:

    Thanks for the fantastic recipe, it was delicious! :-)
    My only amendments were to add some crushed garlic with the shallots and stir through some fresh basil and lemon juice at the end.

    Reply
    • vegangela says:

      Hi Elle,
      Yum, those are great additions… Will keep that in mind once I’m back in my own kitchen! Thanks for taking the time to write – all the best!

      Reply
  6. Jason R says:

    Hi :) I’m Jason 34, carnivor lol! I have been dating my girlfriend for about a month now and things are going great. She is vegan and this is my first experience, even with a vegaterian let alone vegan. She handles me eating meat so I totally can handle her choice to eat vegan. Anyways I am making this mushroom risotto dish tomorrow night for her and I’m so excited! I’m really glad I came across your site and I plan to use your recipes to wow my girl :) so keep the good stuff coming. On a side note I’ve never seen tofu let alone cooked it. Is it hard to prepare? I’m pretty handy in the kitchen, just the new ingredient kinda scares me.

    Reply
    • vegangela says:

      Hi Jason, sorry for the delay in getting back to you. How nice of you to cook vegan for your girlfriend. Go you! Let me know how the risotto went-over.

      Do a search for tofu recipes on my site (or on Google for that matter). It’s really easy to use. Let me know if you have any questions!

      Reply
  7. debra says:

    What does vegetable broth consist of?

    Reply
  8. Agapered says:

    Excellent Dish! I used mushroom broth to give it an extra kick. For sides I roasted broccoli and sauted sweet corn. Thanks for the great recipe!

    Reply
    • vegangela says:

      Thanks, and glad you liked it! Thanks for taking the time to comment :)

      Reply
  9. Kalyn says:

    Made this for dinner last night with friends…. it was amaaazing! Threw in a bunch of nutritional yeast near the end with the truffle oil….Will definitely be making it again-Thanks for the great recipe!!!!

    Reply
    • vegangela says:

      Hi Kalyn – I made it on Saturday night myself! I updated the post with a few new photos as well. So glad you liked it – thanks for taking the time to comment :)

      Reply
  10. Lily says:

    Hi Angela!
    Do you think this recipe would work with white quinoa instead of arborio rice?
    thanks :-)
    Lily

    Reply
    • vegangela says:

      Definitely not. If you want to use quinoa, just make it as directed and then stir the sautéed mushrooms into it.

      Reply
  11. Mian says:

    My dearest Angela,

    Thank you for this recipe and for all the others! When I had my vegan awakening, my husband (meat and potatoes Southern American) thought he was destined for a life of raw kale and picketing. Every one of your recipes have turned out to be absolutely amazing. I didn’t cook much before my conscience dictated I follow a vegan lifestyle, and with your help, I’m a little chef!!

    This risotto would make that meat munching Gordon Ramsay proud!

    Thanks for all your recipes!!!

    Mian

    Reply
    • vegangela says:

      Hi Mian – Thanks so much for your kind comments. I’m so glad to hear that you liked this recipe, and that my site has inspired you to cook more. With the right recipes, it makes the whole process that much easier. You know, I met Gordon Ramsay once. I guess I should have handed him this recipe, huh? Ha! Thanks again for taking the time to comment and share your story :)

      Reply
  12. Lyndz says:

    My hubby used to risotto for me with Pecorino Romano every year on my birthday but hasn’t for a few years since going vegan (and onset of my food allergies) and that ends now! I am SO excited to have this recipe! Your photography inspired me. Thanks for saving my 31st birthday!

    Reply
    • vegangela says:

      Oh wow, I’m so happy to hear that! Happy 31st! I’m honored that one of my recipes will be enjoyed on your special day :)

      Reply
  13. Megan says:

    So excited to find this recipe.
    I’ve been a vegarian almost my whole life, and liked bringing the Amy’s frozen Mushroom Risotto to work for lunch. It was one of my favorite meals. Now that I’m going vegan I’ve been looking for something similar and this looks amazing. Can’t wait to try it!

    Reply
    • vegangela says:

      Hi Megan – I hope it lives-up to your expectations. Please do let me know when you try it. Thanks for stopping by :)

      Reply
  14. Lydia says:

    Made this tonight and it’s amazing! :)
    I do think your Beetroot risotto recipe is my favourite but my partner loves the mushroom one much more himself!

    Reply
    • vegangela says:

      I’m glad you liked this one as well! I think I agree with your partner and prefer the mushroom one myself… but that beetroot one is also really nice and you can’t beet (!) that color! Thanks for taking the time to write and letting me know what you’re enjoying! (PS – you may want to try this one next, it’s TOO easy: http://www.vegangela.com/2011/04/09/easy-baked-tomato-risotto)

      Reply
  15. Cary says:

    does your recipe double easily?

    Reply
    • vegangela says:

      Absolutely! I do it all the time :)

      Reply
  16. Penny says:

    Could I substitute brown rice and regular onion?

    Reply
    • vegangela says:

      No, you definitely need to use risotto rice, but feel free to use a small onion in place of the shallot.

      Reply
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