Vegan Mushroom Risotto

Vegan mushroom risotto is super creamy and full of flavor! This dairy free risotto is topped with delicious seared vegan scallops.

This post is sponsored by Nature's Charm. All opinions expressed in this post are my own.

Why this vegan risotto recipe works:

This risotto is so delicious and full of flavor, but they are also:

• Creamy. This mushroom risotto recipe is so creamy without the addition of dairy! No cream, no cheese, but still creamy.
• Allergen-Friendly. This vegetarian mushroom risotto is gluten-free, dairy-free, egg-free, nut-free, and vegan!
• Easy. Although making risotto requires you to stand at the stove for about 30 minutes, it is very easy to make!

Ingredients

• Olive oil. Use extra virgin olive oil for maximum flavor in your vegan risotto!
• Onion. Onion adds both texture and flavor. Either a white or yellow onion would work best in this recipe.
• Mushrooms. I used cremini mushrooms for this vegan risotto recipe, but you can use any mushroom you like!
• Thyme. You only need two sprigs of fresh thyme, but it adds a beautiful flavor to this vegetarian risotto that pairs so well with mushrooms!
• Garlic. You can use fresh garlic or pre-minced garlic in jars!
• Rice. Risotto rice is short to medium-grain with a high starch content, like arborio rice. Make sure to avoid any long-grain rice!
• Low-sodium vegetable stock. Make sure your stock is hot so the rice soaks it easier.
• Vegan butter. For richness. It adds a rich and creamy flavor and texture.
• Salt & Pepper. For adjusting the flavor to your liking. You may or may not need to add any, depending on how strongly flavored your stock is.
• Nutritional yeast. Also known as "nooch", nutritional yeast adds a cheesy flavor! You can skip it if you can't find it or if you'd rather not add it in.
• Vegan scallops. Nature's Charm has canned vegan scallops, which are super easy to use and convenient!

Substitutions

Although this vegan mushroom risotto recipe is delicious as is, you can customize the recipe to fit your needs. Here are some substitution suggestions:

• Cremini mushrooms - You can use any mushrooms you like! Some of my favorite mushrooms include maitake mushrooms, shimeji mushrooms, and white button mushrooms.
• Fresh thyme - If you don't have any fresh thyme on hand, feel free to use ¼ to ½ teaspoon of dried thyme.
• Fresh garlic - You can use 2 teaspoons jarred minced garlic, or ½ teaspoon garlic powder.
• Risotto rice - If you don't have rice specifically for making risotto, you can also use sushi rice!
• Low-sodium vegetable stock - If you only have regular vegetable stock, you can use it, but consider diluting it with water to avoid an overly salty vegetable risotto.
• Vegan butter - Feel free to use extra virgin olive oil instead, or skip it completely.
• Vegan scallops - If you can't find canned vegan scallops, you can make your own by cutting king oyster mushrooms into 1-inch slices.

How to make vegan mushroom risotto with vegan scallops

1. In a large pan, heat extra virgin olive oil over medium heat and sautée the finely chopped onion for 5-7 minutes while stirring, or until the onions turn translucent.
2. Add the sliced mushrooms, minced garlic, and thyme, and cook while stirring for another 2-3 minutes.

3. Add the rice to the pan and sautée for 1 minute, stirring continuously.

4. Add a cup of hot vegetable stock to the hand and give it a stir. Let the rice soak up the stock. It should take about 5 minutes. When the rice has absorbed almost all of the liquid, add another cup of stock, and repeat until you are out of stock. This process should take about 20 minutes.

5. When your risotto is a few minutes away from being fully cooked, add the vegan butter, and nutritional yeast, and give stir it all together. Cover the pan, take it off the heat, and let it set for 5 minutes.
6. While the risotto rests, heat a medium pan on medium heat. Heat extra virgin olive oil and cook the vegan scallops. Cook for 3 or 4 minutes per side, or until they brown nicely. Take them onto a plate.
7. Plate the risotto and top with the seared scallops. Serve immediately.

How to make the risotto without vegan scallops:

To make this recipe without the vegan scallops, simply make the dairy free mushroom risotto, and skip the final step of searing the king oyster mushrooms. With or without the vegan scallops, this recipe is still delicious!

Recipe pro-tips:

• Don't let the veggie stock evaporate completely - When adding stock to the rice, you want to let the stock reduce, but not to the point where the pan is dry and the rice is browning.
• Make sure to stir the rice - It's important to occasionally stir the pan to ensure that the rice isn't sticking to the bottom of the pan.
• Use hot vegetable stock - I recommend heating the stock in a pot before starting to make the risotto, because the rice will absorb the hot liquid much easier than it absorbs cold liquid.
• Serve immediately - Risotto is at its best right after you make it! Fresh is truly the best when it comes to risotto!

Serving suggestions

Although this risotto can be served year round as mushrooms grow throughout the year, mushrooms are actually at their peak during the fall and winter months. This risotto would be great served with green vegetables such as blistered green beans, steamed broccoli, roasted Brussels sprouts, or this salad!

Not a huge fan of mushrooms? Here's another vegan vegetable risotto recipe without any mushrooms.

Refrigeration and freezing directions

Risotto is at its best when it's fresh, but it is possible to store it in the refrigerator. You can store it in an airtight container for 3-5 days.

The risotto will thicken because of the starchy rice, so make sure to add some hot vegetable stock or broth to loosen it when you reheat it.

Storing risotto in the freezer is not something I can suggest. The texture can get grainy, so it's best to store it in the refrigerator.

Questions & Answers

More vegan dinners:

• Pasta with Roasted Tomatoes
• Thai Green Curry
• Massaman Yaki Udon
• Creamy Pumpkin Soup
• Nachos with Jackfruit and Queso
• Red Curry Ramen
• Japanese Cream Stew
• Arroz Valenciana

SAVE TO PINTEREST!!