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Creamy Vegan Mushroom Risotto

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A comforting and creamy vegan mushroom risotto featuring earthy flavors, made with simple pantry staples and a luxurious cashew cream for dairy-free richness.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • 10 oz mixed mushrooms (cremini, shiitake, button) (280 g)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • 5 cups vegetable broth (1.2 liters)
  • ½ cup dry white wine (120 ml), optional
  • ⅓ cup raw cashews, soaked in warm water for 20 minutes (50 g)
  • 2 tbsp nutritional yeast
  • 1 tbsp fresh lemon juice
  • 2 tsp fresh thyme, chopped
  • Salt and freshly ground black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Prepare the broth: Keep vegetable broth warm over low heat in a medium saucepan. Optionally simmer mushroom stems in broth for 10 minutes to intensify flavor.
  2. Make the cashew cream: Drain soaked cashews and blend with ½ cup warm water until smooth. Set aside.
  3. Sauté the mushrooms: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add sliced mushrooms and a pinch of salt. Cook until golden and liquid evaporates, about 7-8 minutes. Remove half for garnish.
  4. Cook the aromatics: Lower heat to medium, add remaining 1 tbsp olive oil, then onion and garlic. Sauté until translucent and fragrant, about 4-5 minutes.
  5. Toast the rice: Add Arborio rice to the pan with onions and garlic. Stir continuously for 2-3 minutes until rice edges look translucent and smell nutty.
  6. Deglaze with wine: Pour in white wine (or additional broth) and stir until almost fully absorbed, about 2-3 minutes.
  7. Add broth gradually: Add warm vegetable broth one ladle (½ cup) at a time, stirring frequently. Wait until liquid is mostly absorbed before adding next ladle. Continue for about 20 minutes until rice is creamy and al dente.
  8. Finish with cream and seasoning: Stir in cashew cream, nutritional yeast, lemon juice, chopped thyme, and reserved sautéed mushrooms. Season with salt and pepper. Cook 2-3 minutes to warm through.
  9. Garnish and serve: Sprinkle fresh parsley on top and serve immediately.

Notes

Use warm broth to avoid shocking the rice and ensure even cooking. Stir regularly but avoid over-stirring to maintain rice texture. If risotto thickens too much before serving, loosen with a splash of warm broth or water. Cashew cream can be substituted with blended silken tofu or coconut cream for nut-free option. Soaking cashews longer (up to 2 hours) makes cream silkier. Keep broth warm in a separate pot during cooking.

Nutrition

Keywords: vegan risotto, mushroom risotto, creamy vegan recipe, dairy-free risotto, plant-based comfort food, easy vegan dinner

Find it online: https://siennaspoon.com/creamy-vegan-mushroom-risotto-recipe-easy-perfect-earthy-flavors/