Dairy-Free Vegan Risotto With Mushrooms

Vegetable risotto


Michael Barrow Photography / Getty Images 

Prep: 40 mins
Cook: 40 mins
Total: 80 mins
Servings: 4 servings
Nutrition Facts (per serving)
392 Calories
10g Fat
63g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 392
% Daily Value*
Total Fat 10g 12%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 1105mg 48%
Total Carbohydrate 63g 23%
Dietary Fiber 6g 22%
Protein 11g
Calcium 171mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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)

Steps 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.

  4. 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.

  5. Add the crimini mushrooms and thyme and cook until the mushrooms are soft, about 4 minutes more.

  6. 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.

  7. Add the wine, stirring constantly, until all of the liquid is completely absorbed.

  8. 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.

  9. 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.

  10. Stir in the dairy-free soy margarine and nutritional yeast. Add salt and pepper to taste and serve immediately.

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