Dairy-Free Vegan Risotto With Mushrooms

Risotto with vegetables and mushrooms
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  • 80 mins
  • Prep: 40 mins,
  • Cook: 40 mins
  • Yield: 4 servings
Ratings (8)

Scented with a shiitake mushroom broth, woodsy thyme, and dry white wine, this recipe for creamy-yet-dairy-free vegan mushroom risotto is refined comfort food, not to mention significantly healthier than butter-and-cheese-laden varieties.

The key to a perfect vegan risotto is all in the wrist because constant stirring is a must. Feel free to add other vegetables such as broccoli or leeks to this recipe. It's incredibly versatile and easy to dress up with a variety of herbs and spices and dairy-free to boot.

What You'll Need

  • 4 ounces dried shiitake mushrooms
  • 1/2 cup boiling water
  • 2 1/2 cups vegetable broth
  • 1/4 cup lemon juice
  • 2 cups spinach (chopped)
  • 1 teaspoon sea salt (plus more to taste)
  • 2 tablespoons olive oil (divided)
  • 2 large cloves garlic (finely chopped)
  • 1/2 cup onions (finely chopped)
  • 8 ounces crimini mushrooms (sliced)
  • 1 teaspoon dried thyme
  • 1 cup Arborio rice (uncooked)
  • 1/2 cup dry white wine
  • 1 tablespoon dairy-free soy margarine
  • 1 1/2 tablespoons nutritional yeast
  • Black pepper (to taste)

How to Make It

  1. In a small heatproof bowl, combine the shiitake mushrooms with the boiling water and let them soak, uncovered for 30 minutes. Drain the liquid into a medium-sized saucepan and use the mushrooms for another purpose.
  2. Add the vegetable broth to the saucepan, bring the mixture to a boil, reduce the heat to a simmer, and cover.
  3. In a small bowl, toss together the lemon juice, spinach, and salt. Set aside.
  1. In a separate heavy-bottomed saucepan over medium heat, warm 1 tablespoon of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6 to 8 minutes.
  2. Add the crimini mushrooms and thyme and cook until the mushrooms are soft, about 4 minutes more.
  3. Add the remaining 1 tablespoon of olive oil and the rice and, stirring constantly, cook until the rice is evenly coated and making snapping and popping noises, about 4 minutes.
  4. Add the wine, stirring constantly, until all of the liquid is completely absorbed.
  5. Ladle 3/4 cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed. Continue to add the broth in 3/4-cup increments, allowing the liquid to be absorbed before another addition until the rice is translucent around the edges but still solid in the middle and the rice is of a creamy consistency, about 20 minutes.
  6. Add the reserved spinach-lemon juice mixture and cook for just about 2 to 3 minutes, stirring constantly, or until the spinach is wilted and bright green.
  7. Stir in the dairy-free soy margarine and nutritional yeast. Add salt and pepper to taste and serve immediately.