Creamy Vegan Mushroom Risotto

I have never been a huge fan of risotto. Never disliked it, just never thought much of it … but, because I know Eric LOVES it, I decided what the hell, I’ll make it. And you know what, not only was it super delicious, but I learned a few things along the way too.

Tips for Making Perfectly Creamy, Mushroom Risotto (and yes, it’s vegan!)

1.       You have to use the right rice! Like for real. Because if you don’t then it’s not really a risotto, it’s just a creamy white rice dish. Get it. So, Arborio rice is a short-grain, stubby white rice from Italy. Although it is grown here in the U.S. too, it originated the Piedmont region in the boot-shaped country. You can find it where all the other rice is sold, it is a little bit more expensive than regular white rice but so worth it for this dish.

2.       You will use WAAYYYY more liquid than any recipe will ever tell you you need. And by WAAYYYY more I mean like twice as much. Why? Eh, I guess those little grains are just super absorbent. I used a combination of white wine and mushroom broth. And a bit of vegan half and half at the end.

3.       You don’t need dairy to make a creamy risotto. True ‘dat 😉 Seriously, try it. Just like Mikey, you’ll like it.


PREP TIME: 20 minutes | COOK TIME: 1 hour | SERVES: 4 as main dish

  • 4-5 TBS olive oil
  • 1 shallot, chopped
  • 4 cups Mushrooms: cremini, Portobello, shitake, chanterelle, porcini … the more the merrier : ), sliced but not too thin
  • 3-4 TBS garlic, chopped
  • 2 cups Arborio rice
  • 2 cups white wine, not sweet
  • 4ish cups mushroom, or vegetable, broth
  • ½ cup vegan half and half, I prefer cashew-based
  • OPTIONAL: add in some fresh or frozen peas, asparagus tips, and sprinkle with Parmesan (vegan or otherwise) should you desire, top with 1-2 TBS vegan butter.
  • Salt and pepper to taste.

Add olive oil to a large Dutch oven and sauté shallot on medium high until translucent, about 5 minutes Add sliced mushrooms, garlic, risotto, 1 cup of wine and cook for about 10 minutes, until the wine is absorbed. Add half broth and simmer on medium high for about 20 minutes, or again, until broth is absorbed. Add remaining wine and broth and let cook for about 20 minutes. And there you have it. Enjoy!

On Being a Flexitarian


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