This vegan mushroom risotto recipe is chock-full of mushroom flavor in the best possible way! Make sure to use really good vegetable stock in this, as it makes all the difference. Top with vegan cheese, or add some nutritional yeast for extra flavor, if desired.
Ingredients
- vegetable stock: 6 cups (if needed)
- olive oil: 4 Tbsp (divided)
- baby bella mushrooms: 2 packages (8 ounce packages, chopped)
- medium onion: 1 piece (diced)
- celery stalk: 1 piece (diced)
- garlic: 3 clove (minced)
- arborio rice: 2 cups
- dry white wine: 1 cup
- ½ teaspoons dried thyme: 1 piece
- salt: 0.5 tsp (to taste)
- freshly cracked black pepper: 0.5 tsp (to taste)
Metric Conversion
Stages of cooking
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Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
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Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
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Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
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Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.
