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Creating a Cozy Dinner for Two Vegan Mushroom Risotto

Vegan Mushroom Risotto for Two

This Vegan Mushroom Risotto is a creamy, comforting dish perfect for a cozy dinner for two. The earthy flavors of mushrooms meld beautifully with the rich, velvety texture of the risotto, creating a meal that’s both indulgent and nourishing. Whether you’re celebrating a special occasion or simply want to share a delicious plant-based meal with your loved one, this recipe is sure to impress.
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Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 450 kcal

Equipment

  • Large skillet or sauté pan
  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Ladle
  • Cutting board
  • Chef's knife

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine an substitute with vegetable broth
  • 3 1/2 cup vegetable broth warmed
  • 2 cup cremini or button mushrooms sliced
  • 1/2 cup canned coconut milk
  • 1 tbsp nutritional yeast
  • 1 tbsp vegan butter
  • Salt
  • pepper
  • Fresh parsley chopped, for garnish
  • Vegan parmesan cheese, grated optional

Instructions
 

  • Prepare the Base. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  • Toast the Rice. Add the Arborio rice to the pan with the onions and garlic. Stir continuously for 2-3 minutes, ensuring the rice is well-coated in the oil. This toasting process helps the rice absorb the liquid better, resulting in a creamier risotto.
  • Deglaze with Wine. If using, pour in the dry white wine, stirring until the liquid is mostly absorbed by the rice. This step adds depth of flavor to the dish. If not using wine, skip this step and move on to adding the broth.
  • Cook the Mushrooms. In a separate skillet, sauté the sliced mushrooms over medium heat until they release their juices and become tender, about 5-7 minutes. Season with a pinch of salt and pepper. Set aside.
  • Gradually Add the Broth. Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently, allowing the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente and has a creamy consistency. This should take about 20 minutes.
  • Combine and Enrich the Risotto. Once the rice is cooked, stir in the sautéed mushrooms, coconut milk, nutritional yeast, and vegan butter. This combination will create a rich, creamy texture and add layers of flavor to the risotto. Season with additional salt and pepper to taste.
  • Serve and Garnish. Divide the risotto between two plates. Garnish with fresh parsley and a sprinkle of vegan parmesan cheese, if desired. Serve immediately while the risotto is warm and creamy.

Nutrition

Serving: 400gCalories: 450kcalCarbohydrates: 60gProtein: 7gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 550mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 3mg
Keyword Arborio rice, mushroom, Risotto, vegan, Vegan Mushroom Risotto
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