Vegan Mushroom Risotto Recipe (2024)

Vegan Mushroom Risotto is a meatless and plant based version of classic Italian rice dish. You will love the velvety creamy texture and indulgent delicious flavors of this comforting meal. This hearty rice recipe will even satisfy the non-vegan foodies.

This is our favorite one pot vegan meal similar to Vegan Enchilada Rice, Vegan Stuffed Pepper Soup, and Black Bean and Butternut Squash Stew. These easy vegan dinner recipes are busy weeknight saviors.

How To Veganize Classic Risotto

1. To start of, use vegan or plant based butter instead of diary butter
2. If you want to avoid using wine, use apple cider or white vinegar.
3. Use Nutritional yeast or plant based vegan cheese instead of parmesan cheese

Preparation Tips:

1. We use Arborio Rice to make risotto. It also is available as risotto rice itself. Please do not use a long grain rice. Arborio is a starchy type of rice that makes this dish super creamy or gooey. Perfect risotto has to have the right texture and the Arborio rice gives it.
2. I also like to wash the mushrooms clean under cold water. I have seen several chefs just wipe them off with paper towel. I don’t feel clean that way. I clean them well under cold water and pat dry completely in paper towel. So no more black soil on them. The water content of the mushrooms is incredibly high so make sure to dry them off well.
3. You do not need to wash Arborio rice before cooking. Most other rice recipes, we wash the rice in cold water and then drain use it since we are aiming to make dry fluffy rice. Risotto , on the other hand, is a starchy mushy rice dish. So the dry rice can go directly in the cooking without washing.
4. I often use baby Portobello mushrooms but you can use any variety of mushrooms you have in hand.

Risotto Made Easy

Instant Pot helps cook perfectly rich and creamy risotto. Traditional method of cooking risotto takes time and efforts and you have to keep a constant eye on it while making it. Using an electric pressure cooker, you save both time and efforts. You can even pull of this recipe for busy weeknight meals.

Making it in Instant Pot also ensures the evenly cooked risotto with consistent results each and every time. No need to tend the pot with careful eye and continuous stirring either! So you can have a gourmet restaurant style dinner right at home.

This Amazing Vegan Mushroom Risotto is:

• Earthy, rich and flavorful
• Hearty and comforting
• Plant based
• Gluten free
• Quick and easy
• Can be made alcohol free – without using wine

The recipe includes both Instant Pot and traditional stove-top instructions to make this recipe.

Ingredients :

1 cup Arborio Rice
2 Tablespoons extra virgin olive oil, or vegan butter
4 cups low sodium organic vegetable stock
1 small onion, finely diced
1 pound mushrooms – cleaned and quartered
4 garlic cloves, minced
¼ cup white wine ( or 2 Tablespoon Apple cider or white vinegar)
1 teaspoon All purpose seasoning like 21 Seasoning Salute
¼ cup nutritional yeast or vegan parmesan cheese
Salt and ground black pepper
Garnish with fresh herbs like rosemary or basil and lemon wedges
Black Truffle Oil for drizzle on top – Optional but it adds extra depth of superb rich flavors

Instant Pot Vegan Mushroom Risotto

Turn on the Sauté button on your Instant Pot and add the oil. When heated, add the onions and sauté for 2-3 minutes until slightly translucent.

Now add the minced garlic and seasoning. Sauté for 1 minute to lightly brown the garlic. Add the diced mushrooms and sauté for another 3-4 minutes until they get tender and release water. Add the wine ( or apple cider vinegar) and let it sizzle.

Add the Arborio rice and stir to coat it well.

Stir in the broth, salt, and pepper. Mix well. Close and secure the lid. Turn the steam release handle to the SEALING position. Cancel the Sauté function and select RICE button. Takes about 15 minutes to cook the rice after building pressure.

Once Instant Pot done cooking and goes to keep warm timer, wait for 10 minutes on KEEP WARM setting and then release all leftover pressure. Once the Float Valve goes down, you can carefully open the lid.

The risotto thicken up quickly so don’t worry if it looks little too much liquid when you open the lid. Sometimes the seasoning gets settled in the middle so make sure to stir it well from the bottom to top and all around.

Now stir in nutritional yeast or vegan parmesan cheese . Check the taste for seasoning and add more if needed. Sprinkle with your favorite toppings like fresh or dry herbs, crushed red pepper flakes, squeeze of lemon, vegan cheese or freshly ground black pepper. Serve immediately. Enjoy !

Stove Top Vegan Risotto

Heat the oil in a heavy bottom pan or Dutch oven over medium heat. Add the onion and cook for about 4 minutes. Add the garlic and cook for an additional minute. Add chopped mushrooms. Cook for 5 minutes until they start to release the water and look browned.

Add the rice and stir for about 1-2 minutes until slightly toasted and aromatic. Add salt and ground black pepper and seasoning. Add the broth a cup at a time while continuing to stir. Keep stirring consistently until the liquid is mostly absorbed. Risotto is almost done when it is thick and sticky and the rice grains are soft – as Italian’s call it ” al dente”

Sprinkle with your favorite toppings like fresh or dry herbs, crushed red pepper flakes, squeeze of lemon, vegan cheese or black pepper. Serve immediately.

Storage and Re-heating

Risotto thickens substantially as it cools down. You can keep it in the refrigerator for up to 3 days and freeze it as well if needed. To reheat, add good amount of liquid – broth or water , mix well and then microwave it.

Vegan Instant Pot Comfort Food Recipes

• Stuffed Cabbage Stew
• Lentil Quinoa Soup
• Spaghetti Lentil Bolognese
• Creamy Corn Chowder
• Moroccan Lentil Stew
• White Beans and Spinach Soup

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