Vegan mushroom risotto with truffle oil - this creamy vegan risotto is full of flavour thanks to earthy mushrooms and truffle oil. Topped with garlic butter shiitake mushrooms it is truly a meal to impress!
This vegan mushroom risotto with truffle oil is a decadent meal that is richly flavoured, creamy and incredibly satisfying.
It is a great dish to make if you are trying to impress someone, but it is also fabulous as a cosy, comfort food meal any day of the week.
What Do I Need To Make Vegan Mushroom Risotto?:
Risotto rice - using a short grained risotto rice rather than just any old rice is essential to get the right texture. Don't rinse the rice first either, the starch that coats the grains helps to make the risotto creamy.
Mushrooms - I use chestnut mushrooms in the risotto itself then top it with garlic butter shiitake mushrooms to serve. You could use mixed wild mushrooms instead, or just more chestnut mushrooms.
Stock - I like to use Kallo mushroom stock (lots of supermarkets have it), but vegetable stock will work just as well.
Truffle oil - truffle oil gives the risotto a wonderful depth of earthy flavour; don’t leave it out! I use La Espanola truffle flavoured olive oil.
Onion and garlic - I add quite a lot of garlic as it goes so well with mushrooms. I like red onion best here but regular brown onion or a couple of shallots will work too.
Thyme - fresh thyme is best but dried will work if you don’t have any fresh.
White wine - white wine adds lots of flavour. You can omit it if you can’t have alcohol but I really do recommend using it if possible for the best flavour. Not all wines are vegan so do check the label to be sure.
Vegan butter - I like to fry the onion and mushrooms in vegan butter for extra flavour and richness. You can use olive oil instead if you prefer.
Vegan cream - this is key for the rich flavour and creamy texture. I like to use my homemade cashew cream but soy or oat cream will also work. I probably wouldn't use coconut cream here as it might impart a coconutty flavour.
Nutritional yeast - adds extra savoury flavour and a ‘cheesy’ hint. Most non-vegan risotto contains parmesan cheese so the nooch helps to replicate that flavour.
Are Truffles Vegan?:
Truffles, and we are talking about the fungus here, not chocolates; are a bit of a grey area when it comes to veganism.
Technically, truffles themselves are totally vegan. However, because usually either dogs or pigs are used to find the truffles to harvest them, this is regarded as animal exploitation and therefore truffles may not be vegan friendly.
Happily however, many truffle oils do not actually contain any truffle – they are often artificially flavoured using synthetic versions of the same chemicals that are found in truffles. This means that truffle oil can be perfectly fine for vegans to consume.
You should always check the particular brand to make sure that it is safe, generally the cheaper ones found in supermarkets will be fine but more expensive ones may contain real truffle. I use La Espanola truffle flavoured olive oil.
How To Make Vegan Mushroom Risotto:
(For ingredients and full instructions see the recipe card below)
Start by gently frying a finely chopped red onion in vegan butter until it is soft. Add sliced chestnut mushrooms, crushed garlic and a few sprigs of thyme and cook until the mushrooms are soft and most of the excess liquid has evaporated.
Add the risotto rice and stir well then add the white wine and cook, stirring often, until it has all been absorbed.
Pour in a ladleful of the stock and stir until is has been mostly absorbed. Continue to gradually add the stock and stir the risotto constantly until it has all been absorbed and the rice is tender.
Remove the pan from the heat and stir in the vegan cream, truffle oil, nutritional yeast and plenty of salt and pepper.
To make the garlic mushrooms, heat the vegan butter in a frying pan, add the sliced shiitake mushrooms and the crushed garlic and cook, stirring often, until the mushrooms are soft.
Serve the risotto topped with the garlic mushrooms.
Top Tips:
If you find that your risotto is lacking in flavour add more salt! In the vast majority of cases bland food is simply under seasoned and more salt is the answer.
Also, for the best flavour don’t omit any of the ingredients! This recipe has been carefully crafted to be a delicious flavour bomb, but if you don’t use all of the ingredients listed then it simply won’t be as good.
The strength of different brands of truffle oil will vary so just add it to taste. I use 2 Tbsp.
For the best textured risotto you need to stir it almost constantly. A pain I know but it can be quite relaxing to just stand and stir. Stick some music on first, and maybe have a glass of wine while you stir!
Any leftovers will keep in the fridge for up to three days and can also be frozen.
More Vegan Mushroom Recipes:
Chickpea, leek and mushroom pie
Creamy vegan mushroom pasta with truffle oil
Vegan spinach and mushroom crepes with almond cheese
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Mushroom Risotto With Truffle Oil
Ingredients
Risotto:
- 1 large red onion peeled and finely chopped
- 30 g (2 Tbsp) vegan butter/margarine (or use olive oil)
- 300 g (10 ½ oz) chestnut mushrooms sliced
- 4 cloves garlic peeled and crushed
- 3 sprigs fresh thyme (or ½ tsp dried)
- 350 g (12 ½ oz) risotto rice
- 120 ml (½ cup) vegan white wine
- 1.5 litres (6 cups) mushroom or vegetable stock (2 stock cubes)
- 120 ml (½ cup) vegan cream (cashew/soy/oat)
- 3 Tbsp nutritional yeast
- 1-2 Tbsp truffle oil (I use 2)
- salt and pepper
Garlic Mushrooms:
- 30 g vegan butter/margarine (or use olive oil)
- 240 g shiitake or mixed wild mushrooms (or more chestnut mushrooms) sliced
- 3 cloves garlic peeled and crushed
- chopped fresh parsley to serve (optional)
Instructions
- Heat the butter in a large saucepan and add the red onion. Cook gently, stirring often, until the onion is soft and translucent.
- Add the sliced chestnut mushrooms, garlic and thyme and cook until the mushrooms are soft and most of the excess liquid has evaporated.
- Add the risotto rice and stir well then add the white wine and cook, stirring often, until it has all been absorbed.
- Pour in a ladleful of the stock and stir until is has been mostly absorbed. Continue to gradually add the stock, a couple of ladleful's at a time and stir the risotto constantly until it has all been absorbed and the rice is tender.
- Remove the pan from the heat and stir in the vegan cream, truffle oil, nutritional yeast and plenty of salt and pepper.
- To make the garlic mushrooms, heat the vegan butter in a frying pan, add the sliced shiitake or wild mushrooms and the crushed garlic and cook, stirring often, until the mushrooms are soft.
- Serve the risotto topped with the garlic mushrooms and a scattering of fresh parsley.
Notes
- Any leftovers will keep in the fridge for up to three days and can also be frozen.
- If you find that your risotto is lacking in flavour add more salt! In the vast majority of cases bland food is simply under seasoned and more salt is the answer.
- Also, for the best flavour don’t omit any of the ingredients! This recipe has been carefully crafted to be a delicious flavour bomb, but if you don’t use all of the ingredients listed then it simply won’t be as good.
- The strength of different brands of truffle oil will vary so just add it to taste. I use 2 Tbsp.
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