Wild Mushroom Risotto (vegan No Cheese) Recipe

Prepare stock

Place the vegetable stock in a medium saucepan and keep over low heat to maintain a gentle simmer. This ensures the liquid you add to the rice stays hot.

Sauté mushrooms

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer (work in batches if necessary). Let them brown without stirring for 2–3 minutes, then stir and cook until deeply golden and any liquid has evaporated, about 4–6 more minutes. Season with a pinch of salt and 1/4 tsp black pepper. Transfer mushrooms to a plate and set aside.

Start the risotto base

In a heavy-bottomed wide saucepan or Dutch oven, heat the remaining 2 tablespoons olive oil over medium heat. Add the minced shallot and cook, stirring, until soft and translucent, 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Toast rice

Add the arborio rice to the shallot/garlic mixture and stir for 1–2 minutes until each grain is glossy and slightly translucent at the edges. This toasts the rice and helps release starch for a creamy texture.

Deglaze

Pour in the white wine (if using) and stir until mostly absorbed, about 1–2 minutes. If not using wine, skip this step and proceed with adding stock.

Cook risotto

Add one ladle (about 1/2 cup) of the hot vegetable stock to the rice and stir until the liquid is almost fully absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take 18–22 minutes. Taste the rice after about 16 minutes—the center should be just tender with a slight bite (al dente).

Fold in mushrooms and seasoning

When the rice is nearly done (after about 16–18 minutes and with about 1/2 cup stock remaining), fold the sautéed mushrooms back into the rice along with the chopped thyme, lemon zest, nutritional yeast, salt, and remaining black pepper. Stir gently to combine and continue adding stock if needed until the risotto reaches a creamy, slightly loose consistency (it should spread slowly on a plate).

Finish

Remove from heat and stir in the vegan butter (or extra olive oil) and chopped parsley. Adjust seasoning with additional salt, pepper, or lemon zest as desired. Let rest 1–2 minutes before serving so flavors meld and texture sets to creamy.

Toast or grill the garlic sourdough slices until golden. If vegan garlic bread is not desired, serve plain sourdough or omit the garlic topping.

Spoon the risotto into shallow bowls, top with extra chopped parsley and a sprinkle of vegan parmesan. Serve immediately with the sourdough on the side and additional black pepper to taste.