Vegan Mushroom Risotto

Ingredients

• 95 g (½ cup)risotto rice
• 1 mediumonion, diced and divided
• 2 large clovesgarlic, minced and divided
• 30 ml (2 tbsp), dividedcoconut oil
• 60 ml (¼ cup)white wine, or more vegetable broth
• 300 ml (1¼ cups)vegetable broth, heated
• 120 ml (½ cup)canned coconut milk
• 210 g (3 cups)mushrooms, sliced
• 165 g (1 cup)canned chickpeas
• 15 ml (1 tbsp)soy sauce, gluten-free if needed, or tamari
• 15 ml (1 tbsp)balsamic vinegar
• to garnishnutritional yeast flakes
• to tastefresh parsley, black pepper, sea salt and red pepper flakes

Instructions

1. 1

   Sauté the aromatics

   Heat 15 ml (1 tbsp) coconut oil in a frying pan over medium heat. Add half the diced onion and one minced garlic clove, then sauté for a few minutes.

2. 2

   Toast the rice

   Add the rice and stir for about 1 minute, until it looks opaque. Pour in the wine and stir continuously until it has been absorbed.

3. 3

   Cook the risotto

   Add 120 ml (½ cup) of the vegetable broth and cook over low heat until absorbed. Stir frequently, adding more broth in 60 ml (¼ cup) increments until absorbed; continue for about 15 minutes, until the rice is al dente and creamy.

4. 4

   Sauté more aromatics

   In a separate frying pan, heat the remaining 15 ml (1 tbsp) coconut oil over medium heat. Add the remaining onion and garlic and sauté for a few minutes.

5. 5

   Simmer the mushrooms

   Add the mushrooms and chickpeas and sauté for 3–5 minutes. Stir in the balsamic vinegar, soy sauce and coconut milk, then simmer for about 5 minutes, stirring occasionally. Season to taste with black pepper, red pepper flakes, salt and fresh parsley.

6. 6

   Combine and garnish

   Stir the mushroom and chickpea mixture into the cooked risotto. Mix in the nutritional yeast flakes and serve.

What is vegan mushroom risotto?

Risotto is an Italian rice dish cooked gradually with liquid until the grains are tender and the mixture turns creamy. This version uses coconut milk rather than dairy, and adds mushrooms and chickpeas for a hearty, savoury finish.

Cooking the rice and mushroom mixture in separate pans lets each part develop its own texture before they come together. The result is a creamy, plant-based take on a familiar Italian-style supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 9g protein, 39g carbs, 14g fat.

The rice and chickpeas provide most of the carbohydrates, while coconut oil and coconut milk contribute much of the fat. Chickpeas also provide some of the protein; serve the risotto with green vegetables or a salad to add a fresh contrast to the meal.

Choosing the ingredients

Risotto rice: Use a short-grain variety intended for risotto, such as arborio, if available. Its starch helps create the dish’s creamy consistency as it cooks.

Coconut milk: Canned coconut milk gives the sauce its richness. Stir it well before measuring so the thicker and thinner parts are evenly combined.

Chickpeas: Canned chickpeas make this a convenient one-pan addition to the mushroom sauce. Drain and rinse them before cooking.

Building the risotto

Toast the rice: Stirring the grains in the onion and garlic mixture until opaque helps coat them before the liquid goes in. Keep stirring as the wine cooks away.

Add broth gradually: Start with the stated 120 ml, then add the rest a little at a time as the rice absorbs it. Frequent stirring helps the rice cook evenly and release starch.

Getting the texture right

Rice doneness: Aim for tender grains that still have a slight bite in the centre. The risotto should look creamy rather than dry, so stop adding broth once the texture and doneness are right.

Mushroom sauce: Let the coconut milk and seasonings simmer with the mushrooms and chickpeas for about 5 minutes. Stir now and then to keep the mixture from catching.

Making the timing work

Two pans: Start the rice in one pan and prepare the mushroom mixture in another while it simmers. This lets both components finish in roughly the same window.

Warm broth: The recipe calls for heated vegetable broth; keeping it warm makes it easier to add gradually without interrupting the cooking.

Serving the risotto

Garnish: Finish with nutritional yeast flakes and fresh parsley, with black pepper or red pepper flakes to taste. These add savoury and fresh notes to the creamy sauce.

On the side: A crisp green salad or simply cooked green vegetables make a fresh contrast to the rich rice and coconut sauce.

Recipe notes & tips

• Heat the vegetable broth before you begin so it is ready to add to the rice.
• Stir the rice frequently as it absorbs each addition of broth.
• Add the broth in 60 ml (¼ cup) increments after the initial 120 ml.
• Keep the two pans at a gentle heat to avoid scorching the rice or sauce.
• Taste the mushroom mixture before serving and adjust the salt and pepper to your liking.

Variations

• Use tamari: Swap the soy sauce for tamari if you need a gluten-free option.
• Skip the wine: Use more vegetable broth in place of the white wine.
• Add greens: Stir in spinach with the mushroom mixture near the end of its simmer.
• Change the herbs: Use a little fresh thyme alongside the parsley for an earthy note.
• Adjust the heat: Add more or fewer red pepper flakes to suit your preference.

Common mistakes to avoid

• Adding all the broth at once: Add it gradually so the rice can absorb it as it cooks.
• Leaving the rice unstirred: Stir frequently to promote even cooking and a creamy texture.
• Cooking over high heat: Keep the rice at a low simmer so the liquid absorbs steadily.
• Overcooking the rice: Check for al dente grains and stop once they are tender with a slight bite.
• Skipping the final taste: Season the mushroom mixture before combining it with the rice.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, stirring in a splash of water or vegetable broth if the risotto has thickened.

Frequently asked questions