Vegan Mushroom Risotto

Vegan Mushroom Risotto served on a plate and in a serving dish.

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4.95 from 17 votes

An easy comforting vegan mushroom risotto that the whole family will love!

Prep Time5

Cook Time30

Total Time35

Course: Lunch, Main Course

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Cost: £6

Equipment

Ingredients

2 tbsp olive oil
1 red onion finely chopped
3 garlic cloves crushed
500 g chestnut mushrooms roughly chopped
140 g frozen peas roughly 1 cup
2 tbsp dried sage
1 litre vegetable stock
Coconut fat use all the thick cream at the top of coconut milk can
350 g risotto rice (I use Arborio)
2 tbsp nutritional yeast optional

Instructions

Firstly, diced the red onion, crush the garlic, roughly slice the mushrooms, take the peas out the freezer and prepare your stock.
Heat a large pan on a medium heat, add the olive oil, garlic, red onion and a pinch of salt and pepper and fry for a couple minutes.
Now add the mushrooms, peas, dried sage and cook down for a couple minutes until the mushrooms have softened
Finally, add the veg stock, coconut fat, nutritional yeast and rice and stir until combined. Bring to a boil and reduce to a simmer placing the lid on the pan for 25 minutes making sure to stir every 10 minutes.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for 3-4 days. Reheat in a pot/pan over low heat until piping hot or in the microwave. You may need to add some water to loosen the risotto.

To Freeze: Freeze in an airtight container for up to three months. To reheat, defrost overnight and then heat on the stove or in the microwave.

Tip 1: Be creative with the vegetables! You could always stir through spinach or even roasted butternut squash cubes if you wanted to add more colour and flavours.

Tip 2: For a taste of fall, try some pumpkin risotto! Pumpkin mushroom risotto can be made by adding in a can of pumpkin. You may need to adjust the vegetable stock or coconut cream for texture.

Tip 3: Make sure not to overstir the risotto. Stirring it too often can make it starchy and gooey.

Nutrition