30-Minute Creamy Vegan Mushroom Risotto Recipe
This 30-minute creamy vegan mushroom risotto offers perfectly al-dente arborio rice cooked in savory vegetable broth and enriched with nutritional yeast for a cheesy flavor without dairy. Topped with balsamic-glazed cremini mushrooms and fresh parsley, this comforting dish combines rich umami notes with a luscious, velvety texture, making it an ideal plant-based main course for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Risotto
- 2 tbsp coconut oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- Pinch sea salt
- 1 1/2 cups arborio rice
- 5 cups vegetable broth
- 1/2 cup nutritional yeast
- 1/3 cup parsley, chopped
Balsamic Mushrooms
- 2 tbsp coconut oil
- 16 oz cremini mushrooms (2 boxes), sliced
- Pinch sea salt
- 1 tbsp balsamic vinegar
Instructions
- Sauté Aromatics: Add 2 tablespoons of coconut oil to a large pot over medium heat. Add the finely chopped onion, garlic, and a pinch of sea salt. Cook, stirring frequently, until the onions are softened and translucent, about 10 minutes.
- Toast Rice and Cook Risotto: Pour in the arborio rice and toast it in the pot, stirring often, until the grains become fragrant and lightly translucent, about 2 to 3 minutes. Begin adding vegetable broth, starting with 2 cups, then gradually add more in small splashes as the liquid absorbs, stirring often. Continue this process for 20 to 30 minutes, or until the rice is tender yet pleasantly chewy. Stir in the nutritional yeast to add a cheesy depth.
- Prepare Balsamic Mushrooms: While the risotto cooks, heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add the sliced cremini mushrooms and a pinch of sea salt. Cook, stirring occasionally, until mushrooms are nicely browned and most of their liquid has evaporated, about 12 minutes. Lower the heat and add 1 tablespoon of balsamic vinegar. Stir and cook for an additional 2 to 3 minutes to allow the vinegar to reduce and coat the mushrooms.
- Combine and Serve: Once the risotto is ready, fold the balsamic mushrooms into the pot. Sprinkle with the chopped parsley and gently stir everything to combine. Serve the creamy mushroom risotto warm in bowls for an inviting and flavorful meal.
Notes
- Use warm vegetable broth to speed up cooking and achieve creamier risotto.
- Stir the risotto frequently to release starch and get the perfect creamy texture.
- You can substitute cremini mushrooms with shiitake or button mushrooms if preferred.
- For added protein, sprinkle toasted pine nuts or walnuts on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
