Description

A rich, creamy, and dairy-free mushroom risotto made using a convenient one-pot absorption method. This vegan dish is perfect for busy weeknights, requiring minimal active stirring while delivering restaurant-quality comfort food.

Ingredients

Scale

2 cups Arborio rice
1/2 cup dried porcini or cremini mushrooms
1 lb fresh cremini or button mushrooms, sliced
4–5 cups vegetable broth, warm
1 medium yellow onion, diced
4–6 cloves garlic, minced
1/2 cup dry white wine (or extra broth with lemon juice)
1/2 cup cashew cream or full-fat coconut milk
3 tablespoons extra virgin olive oil
2 tablespoons vegan butter
2 teaspoons dried thyme (or 1 tablespoon fresh)
2 tablespoons nutritional yeast
Salt and black pepper to taste
Optional: Fresh parsley, lemon zest, red pepper flakes, truffle oil

Instructions

Prep ingredients: Chop onion, mince garlic, and slice fresh mushrooms. Soak dried mushrooms in hot water for 20 minutes, then chop and reserve the soaking liquid. Prepare cashew cream by blending soaked cashews with water until smooth. Keep broth warm.
Sauté aromatics: Heat olive oil and vegan butter in a large heavy-bottomed pot over medium heat. Add onion and a pinch of salt; cook for 3-4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
Brown mushrooms: Add fresh and dried mushrooms to the pot. Cook undisturbed for 2 minutes to brown, then stir and cook for 3-4 minutes until tender and moisture has released.
Toast rice: Add Arborio rice to the pot and stir for 1-2 minutes until coated in oil and slightly toasted.
Deglaze: Pour in white wine and scrape up brown bits from the bottom of the pot. Cook for 1-2 minutes until the alcohol smell dissipates.
Simmer: Add warm vegetable broth, reserved mushroom soaking liquid (strained), and thyme. Bring to a simmer, reduce heat to low, cover tightly, and cook undisturbed for 15 minutes. Check rice; if not tender, add more broth and cook for 5 more minutes.
Make creamy: Remove from heat. Stir in cashew cream and nutritional yeast vigorously for 1-2 minutes until creamy. Adjust consistency with warm water or broth if needed. Season with salt and pepper.
Serve: Serve immediately topped with fresh parsley, black pepper, and a drizzle of olive oil or lemon zest.

Notes

Keep the broth warm to ensure even cooking. Do not skip browning the mushrooms for deep flavor. Use the soaking liquid from dried mushrooms for extra umami. Stir vigorously at the end to release starch for creaminess. Risotto does not freeze well due to texture changes in the cream.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4
Sodium: 450
Fat: 12
Saturated Fat: 2
Carbohydrates: 55
Fiber: 3
Protein: 10

Keywords: vegan risotto, one pot dinner, creamy mushroom risotto, dairy-free, weeknight dinner, comfort food, gluten-free