Creamy Mushroom Vegan Risotto
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Creamy Mushroom Vegan Risotto

This rich and creamy vegan risotto brings all the umami flavour. It's simple enough to make for a mid-week dinner, yet decadent enough for entertaining.
Category Main Dish, Side Dish
Cuisine gluten-free, vegan
Keyword risotto, vegan meal, vegan sides
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Author Hannah Sunderani


For the risotto:

  • 1 white onion (about. 250g)
  • 3 cloves garlic
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 1/2 cup arborio rice
  • 5 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/3 cup parsley , chopped

For the balsamic mushrooms:

  • 16 oz cremini mushrooms (1 small box)
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 tbsp balsamic vinegar


  • Dice onion and garlic and add to large pot with coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (approx. 10 mins).
  • Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens, (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and pleasantly chewy). Add nutritional yeast and stir to combine.
  • While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low and add balsamic vinegar, cook for another 2-3 minutes.
  • Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.


Calories: 479kcal | Carbohydrates: 76g | Protein: 15g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 919mg | Potassium: 473mg | Fiber: 5g | Sugar: 10g