Creamy and delicious vegan mushroom risotto. This risotto is dairy-free, gluten-free and contains healthy plant-based protein from chickpeas. It’s a flavorful and easy to make weeknight dinner recipe.
I am probably the biggest fan of mushrooms, I always loved them, even as a child. I add them to almost all of my favorite savory dishes, like pasta, rice, pizza, omelet, even mashed potatoes. The flavor and texture of mushrooms are incredible, and they are furthermore healthy. So let’s make this delicious creamy mushroom risotto.
What Is Risotto?
Risotto is a traditional Italian dish made from starchy short-grained rice, for example, Arborio rice. Making risotto involves stirring warm broth (typically chicken broth) into the rice ladle after ladle. Once the liquid has been absorbed, more broth is added. This cooking method makes the rice release its starch, and therefore, results in a creamy risotto dish.
Of course, I didn’t use chicken broth, instead, I used vegetable broth. A classic risotto often also contains butter and cheese. I prefer the healthier version without butter, but with the addition of mushrooms and chickpeas. It’s actually fairly easy to make a healthy risotto which still turns out creamy, and delicious. If you love cheesy risotto, check out my Vegan Broccoli and “Cheese” Risotto.
How To Make Mushroom Risotto?
This vegan mushroom risotto is a perfect comfort meal and it’s ready in about 35 minutes. This recipe requires only a few steps that aren’t complicated at all. Check the step-by-step photos for easy visual instructions. All ingredients with measurements and nutrition facts are in the printable recipe card below.
- Dice the onion and prepare the other ingredients.
- Heat coconut oil in a skillet/pan, stir in half of the diced onion and minced garlic. Sauté for a few minutes over medium heat, then add risotto rice, stir for about 1 minute until the rice is opaque.
- Pour in the wine, keep stirring constantly until the wine is absorbed.
- Add 1/2 cup vegetable broth to the rice, and cook on low heat until the broth is absorbed. Stir frequently and add more broth, 1/4 cup at a time until the liquid is absorbed and the risotto is al dente and creamy (about 15 minutes).
- Chop the mushrooms. You can use white button mushrooms or any other mushrooms of choice.
- In a different skillet/pan heat the remaining coconut oil, add the other half of the diced onion and minced garlic and sauté for a few minutes over medium heat. Add the mushrooms and chickpeas, sauté for 3-5 minutes, then stir in balsamic vinegar, and soy sauce.
- Also, add coconut milk and let simmer for about 5 minutes, stirring occasionally.
- Season with black pepper, red pepper flakes, salt to taste and fresh parsley.
Finally, combine the mushroom/chickpea mixture with the risotto rice, stir in the nutritional yeast flakes and enjoy!
Questions & Tips:
Why is stirring important? Risotto should be stirred frequently. You don’t need to stir it all the time, but stirring every few minutes is quite important. Also adding the broth 1/2 cup at a time is a must for the rice to release the starches.
Can I use normal rice? I recommend that you make this delicious dish with risotto rice (for example Arborio, Carnaroli, Vialone, Nano or Baldo) and it will turn out very creamy. However, if you don’t have risotto rice at home then you can also use regular white rice (I tried both). The vegan mushroom risotto will still turn out delicious and creamy because of the coconut milk but it’s not traditional to use regular rice for risotto.
Can I use different milk? Sure! You can use any other plant-based milk of choice like almond milk, oat milk, cashew milk, etc. However, the mushroom risotto will be less creamy because canned coconut milk is higher in fat.
How to store? Store leftover mushroom risotto in an air-tight container in the refrigerator for up to 3 days.
Can I freeze risotto? I don’t recommend freezing risotto as it will change the texture once you reheat it.
Mushroom risotto with peas: You can add green peas to make mushroom and pea risotto. Simply leave out the chickpeas and use peas instead (either canned or thawed from frozen).
Vegan Parmesan: As mentioned before, most mushroom risotto recipes contain cheese/Parmesan but you can simply add nutritional yeast flakes to make this dish even more flavorful, delicious, and of course, vegan. Or check out my Vegan Parmesan Recipe.
This Mushroom Risotto Is:
- Vegan (dairy-free)
- Creamy
- Rich
- Flavorful
- Comforting
- Protein-rich
- Gluten-free
- Easy to make
Should you try out this vegan mushroom risotto recipe, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
Do you love vegan rice recipes? Then make sure to also check out my other simple vegan recipes:
- Vegan Broccoli and “Cheese” Risotto.
- Turmeric Rice
- Vegan Chickpea Curry with Rice
- Sweet Potato Curry With Rice
- Rice And Bean Casserole
Vegan Mushroom Risotto
Ingredients
- 1/2 cup (120 g) risotto rice
- 1 medium onion diced (divided)
- 2 large cloves garlic minced (divided)
- 2 tbsp coconut oil divided
- 1/4 cup (60 ml) white wine or use more broth
- 1 1/4 cup (300 ml) vegetable broth heated on the stove
- 1/2 cup (120 ml) coconut milk canned (*see notes)
- 3 cups (200 g) mushrooms sliced
- 1 cup (150 g) chickpeas canned (*see notes)
- 1 tbsp soy sauce (gluten-free if needed) or tamari
- 1 tbsp balsamic vinegar
- Nutritional yeast to garnish
- Fresh parsley, black pepper, sea salt, red pepper flakes to taste
Instructions
- Heat 1 tbsp coconut oil in a skillet/frying pan, stir in 1/2 of the diced onion and 1 large clove of minced garlic and sauté for a few minutes over medium heat.
- Add rice, stir for about 1 minute until the rice is opaque. Pour in the wine, keep stirring constantly until the wine is absorbed.
- Add 1/2 cup vegetable broth and cook on low heat until the broth is absorbed. Stir frequently and add more broth, 1/4 cup at a time until the liquid is absorbed and the risotto is al dente and creamy (about 15 minutes).
- In a different skillet/frying pan heat the remaining 1 tbsp coconut oil, stir in the remaining diced onion and minced garlic and sauté for a few minutes over medium heat.
- Add the mushrooms and chickpeas and sauté for 3-5 minutes. Also, add balsamic vinegar, soy sauce, coconut milk, and let simmer for about 5 minutes, stirring occasionally. Season with black pepper, red pepper flakes, salt, and fresh parsley to taste.
- Finally, combine the mushroom/chickpea mixture with the cooked risotto rice, stir in the nutritional yeast flakes and enjoy! Check the recipe notes below.
Notes
- Coconut milk: You can use any other plant-based milk of choice, however, the risotto will turn out less creamy.
- Chickpeas: Use canned chickpeas or cook from dry. Instead of chickpeas, you can also use peas.
- How to store: Store leftover risotto in an air-tight container in the refrigerator for up to 3 days.
- Check the step-by-step photos in the blog post above.
- Recipe serves 4. Nutrition facts are for one serving made with canned coconut milk.
Nutrition information is an estimate and has been calculated automatically
Velvet
Sorry im a new cook.. im confused with which white wine to buy?… theres white wine vinegar…is that the correct one i should get? I really want to cook this dish.. please help? Thanx!
Ela
You need regular white wine (alcoholic beverage) which you enjoy to drink and NOT vinegar. Hope this helps.
velveth
it did help, thank you so much! and omg! this was so delicious! my husband and i loved it! thanks ela!
Ela
I am so glad you liked my recipe! Thanks for telling me 🙂
Julie
Made this for Easter meal using an Instantpot: sautéed onion and garlic then added hardcider (we were out of white wine), separately sautéed mushrooms then added onion mix back in with liquid and cooked under pressure for 9 minutes then quick release. Added chickpeas and warmed through. It was a hit!! Thank you
Ela
I am so happy you loved my recipe, Julie 🙂
Deja
This was thebomb.com. I’m still new to veganism but my god this was so easy and delicious!!!! Thanks so much Ela!!!!
Ela
Yay, that’s awesome, Deja! I am so glad you liked my recipe. Thanks for your kind feedback 🙂
Renee
This was DELICIOUS! This is going into my “5/5 rating file and is “omnivore company” worthy. I could tell my husband really liked it when he went back to get the scrapes out of the pan!
Ela
That’s awesome, Renee! Makes me so happy to hear that you liked my vegan mushroom risotto ????
Jai
Hey Ela!
I’ve been following you on the IG for some time now. I actually just realized you had your blog. So I took a stroll through your site and IMMEDIATELY fell in love with the Mushroom Risotto. Needless to say, I made a heaping skillet full tonight and was mad that I didn’t double your recipe (because,of course, it was delectable and I wanted leftovers for my first day back to work lunch tomorrow. Anywho…thank you for sharing. My family and I LOOOOOOOOVED IT! I will tag you in my IG post with a final result pic.
Ela
Awww, that’s really awesome, Jai!! Thanks so much for your wonderful feedback, I really appreciate it 🙂
Ashley Wolfe
This was so good! I used brown rice and then added a cup of pre cooked barley. I will definitely make this again!!
Ela
So happy you liked my recipe, Ashley!! Thanks for your kind comment 🙂
KATHIE M GRAHAM
My daughter-in-law made this yesterday for my birthday and I loved it. Brought some home and it was even better today. It is definitely a 10.
Ela
Aww yay, that’s awesome, makes me so happy. Thanks for your kind feedback and happy belated birthday, Kathie 🙂
Dana Rah-Khem
This was delicious!
Ela
I am so glad you liked my recipe 🙂
Teddy
Hi, what would be the measurement if I opt to ise fresh coconut milk (as I have access to them)? Thank you!
Ela
Hi Teddy, just use the same amount (1/2 cup = 120 ml). 🙂
Teddy
Thank you! Will try this next weekend! ☺️
Ela
I hope you will like it 🙂
Caitlin | Beauty & Colour
Yum! I don’t normally like mushrooms but I think mixed with rice and chickpeas plus a delicious sauce they’d be delicious!!
Beauty & Colour | Vegan Lifestyle Blog
Ela
Thank you, Caitlin 🙂
Andrea
Really nice recipe, I loved the idea of adding chickpeas. I used olive oil instead of the coconut oil and milk. I’ll try that next time. Thanks
Ela
So glad you liked my recipe, Andrea. Thanks for leaving a comment 🙂
Efigg
Oh my goodness!! I made this tonight for dinner, it took little effort, and it was DELICIOUS!! I doubled your recipe so thar the hubby and I could have it for dinner and lunch tomorrow, and we each went back for seconds. AND, I kept eating out of the pan as I was packing our lunch! 10 out of 10, this one is going into the weekly rotation, thank you!!
Ela
Wow, thank you so much for this positive feedback! I am thrilled to read that you and your hubby loved this mushroom risotto. 🙂
Tabitha
Yum! This was so flavourful and easy to make! I served it tonight with a roasted brussel sprout, sweet potato, pomegranate salad! My 15 month old had 3 bowls of the risotto… and would have kept going if I hadn’t cut him off! My kids always love your recipes!
Ela
Awww, that is amazing, Tabitha! So glad you and your son loved my recipe 🙂
Christina
This recipe is so delicious! My whole family loves it.
Ela
I am so glad to hear that, Christina 🙂
The Vegan 8
I wish I liked mushrooms because this looks so excellent Ela! It looks so creamy and rich and satisfying. I love the flavor of mushrooms but sadly don’t like texture. I love that you added wine, it’s always such an excellent flavor booster to savory dishes!
Ela
Thank you, Brandi! I agree wine is a wonderful booster to almost all savory dishes. 🙂
Dee | Green Smoothie Gourmet
Ela! I’m so in love with your recipe here! As soon as it dropped into my inbox, I made a dash for your blog to see it! So love mushrooms, and this one makes such a comforting meal! Dee xx
Ela
Thank you Dee! So sweet of you my friend. Happy Sunday 🙂
Nisha / @rainbowplantlife
Absolutely love this recipe, Ela! I’ve always been a huge fan of mushrooms too – the umami is always so explosive! And risotto is my favorite winter dish! Can’t wait to try this out!
Ela
Thank you Nisha! Yes mushrooms are incredible! I am glad you love risotto too. 🙂
Jess @choosingchia
Love how rich and creamy this is! Nothing like coconut milk to add that creamy deliciousness! 🙂
Ela
Thank you, Jess! Yes, coconut milk is my favorite plant-milk ever! 😀
Bianca Zapatka
I‘m definitely a big mushroom lover as well!
This is such a delicious and nourishing recipe!
I love that you add chickpeas so you have also a protein source.
Much love,
Bianca ❤️
Ela
Thank you so much, Bianca! I am glad you love mushrooms as well. Sending love back ❤️
Žana Žižek
I sometimes make similar risotto, but I’ve never tried adding wine to it! Definitely, have to give it a try!
Ela
Thank you Zana! I hope you will give it a try. 🙂
Robert Jones
I cooked it for the first time this evening partly to use up half a jar of chickpeas in the fridge. Enjoyed as did my American/Italian wife. But would suggest Shallots instead of onions. Italians always use shallots with Rissoto as they have a different flavour from onions and add a piquancy to the meal. Also used red wine as that’s all I had. Found in practice red wine with mushroom risotto give a richer flavour to the rice.
Ela
Thanks so much for your wonderful feedback, Robert! 🙂