Creamy Mushroom Vegan Risotto

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Creamy Mushroom Vegan Risotto

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This rich and creamy vegan risotto brings all the umami flavor. It’s simple enough to make for a mid-week dinner, yet decadent enough for entertaining.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 479
Author: Hannah Sunderani


For the risotto:

  • 1 white onion (about. 250g)
  • 3 cloves garlic
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 1/2 cup arborio rice
  • 5 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/3 cup parsley , chopped

For the balsamic mushrooms:

  • 16 oz cremini mushrooms (1 small box)
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 tbsp balsamic vinegar


  • Dice onion and garlic and add to large pot with coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (approx. 10 mins).
  • Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens, (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and pleasantly chewy). Add nutritional yeast and stir to combine.
  • While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low and add balsamic vinegar, cook for another 2-3 minutes.
  • Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.

Calories: 479kcal | Carbohydrates: 76g | Protein: 15g | Fat: 16g | Saturated Fat: 12g | Sodium: 919mg | Fiber: 5g | Sugar: 10g |