Mushroom Risotto
A creamy vegan Italian dinner risotto made with Arborio rice, sliced cremini mushrooms, vegetable broth, yellow onion, olive oil, and nutritional yeast. The starch from the rice and the nutritional yeast create a rich texture without dairy.
- 45-minute
- arborio rice
- comfort food
- creamy
- cremini mushrooms
- dairy-free
- dairy-free risotto
- date night
- dinner
- egg-free
- entertaining
- garlic
- gluten-free
- italian
- lunch
- main course
- mediterranean european
- mushroom
- mushroom risotto
- mushrooms
- nut-free
- nutritional yeast
- one-pot
- onion
- plant-based
- rice dish
- risotto
- savory
- shellfish-free
- soy-free
- special occasion
- stovetop
- supper
- vegan
- vegetable broth
- vegetarian
- weeknight dinner
- Cuisine
- Italian
Shopping options
Check ingredients to include themPackage used · most used first
Sliced cremini mushrooms · 16 Ounce
Simple Truth Organic® Sliced Baby Bella Mushrooms
100%
Details
Vegetable broth, one 32-ounce carton · 32 Fluid Ounce
Swanson Vegetable Broth
Sale
100%
Details
Arborio rice · 1.25 Cup
Kroger® Arborio Rice
55%
Details
Garlic, minced · 3 Count
Garlic
Sale
30%
Details
Yellow onion, diced · 8 Ounce
Kroger® Yellow Onion 3 lb Bag
17%
Details
Nutritional yeast · 0.33 Cup
Bob's Red Mill Large Flake Nutritional Yeast
14%
Details
Fresh parsley, chopped · 2 Tablespoon
Parsley
13%
Details
Olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
Ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
Fine sea salt · 1 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Arborio rice-1 1/4 cups
- sliced cremini mushrooms-16 oz
- vegetable broth-32 fl-oz
- yellow onion-8 oz
- nutritional yeast-1/3 cup
- olive oil-3 tablespoons
- garlic-3 cloves
- fresh parsley-2 tablespoons
- fine sea salt-1 teaspoon
- ground black pepper-1/2 teaspoon
Dice the yellow onion, mince the garlic, and chop the parsley before cooking; keep the sliced cremini mushrooms ready.
Keep fingers curled away from the Chef’s knife while chopping produce.
Pour the vegetable broth into a medium saucepan and warm it over low heat until hot but not boiling; keep it warm for ladling.
Heat the olive oil in a large heavy-bottomed pot over medium heat, then add the onion and cook for 4 to 5 minutes until soft and translucent, stirring often to prevent browning too quickly.
Keep the pot handle turned inward to reduce the risk of spills.
Add the garlic and sliced cremini mushrooms, then cook for 7 to 9 minutes until the mushrooms release their moisture and become deeply tender.
Stir in the Arborio rice and cook for 1 to 2 minutes until the grains are glossy with olive oil and lightly toasted at the edges.
Add 1 cup of warm vegetable broth and stir until the liquid is mostly absorbed and the rice looks creamy around the edges.
Stir carefully when adding hot broth to avoid splashing.
Continue adding the warm broth 0.5 cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more; cook for 20 to 25 minutes until the rice is tender with a slight bite.
Add hot broth slowly to reduce splashing from the pot.
Stir in the nutritional yeast, fine sea salt, and ground black pepper, then cook for 1 to 2 minutes until the risotto is creamy and cohesive.
Remove from the heat, fold in the parsley, and let the risotto rest for 2 minutes before serving so the texture becomes thick and creamy.
Let the risotto cool slightly before eating, as it retains heat well.
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