Vegan Risotto with Asparagus & Mushroom

Creamy, luscious risotto – with almost no fat!

Vegan Risotto with Asparagus & Mushroom

Have you ever had risotto? It’s so creamy and smooth and decadent you’d swear it was covered in butter or cheese (and it often is!) – but did you know it’s really easy to make yourself and doesn’t need any dairy at all? True! This recipe doesn’t even have much fat in it, aside from any you use to saute the onions. All it really takes is a little bit of patience to stir the rice every once in a while, but it’s not especially difficult and the whole thing is done in maybe 30-45 minutes.

Simply chop up some onions, garlic, and asparagus and heat them in a large pot with a little bit of oil (just enough to make them not stick to the pan). While those soften, you can roughly chop up about 8 ounces of mushrooms (I used about 15 criminis):

Once your onions and asparagus are a little bit soft, throw the mushrooms into the pot along with some thyme, salt, and a splash of white wine, and let them cook until they release a bit of their moisture. Then you can add a cup of uncooked Arborio rice and cook until the rice is evenly coated and start to make tiny popping noises (almost like Rice Krispies) – once it’s coated, add some vegetable broth about 1/2 cup at a time, stirring frequently and letting the rice soak up all the broth before adding more. About halfway through it will look like this:

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It doesn’t get super creamy until about 3/4 of the way through, so be patient – you’ll be rewarded! Once you’ve added almost all of the broth (about 3 cups total) and the rice is nice and soft and creamy, add in some spinach, lemon juice, and nutritional yeast and stir them in until the spinach is fully wilted.

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Serve immediately and try to convince yourself there’s really no fat in this dish. It’s insane.

This makes 2-4 servings of risotto – the vegetables are pretty flexible, you can omit or swap out the spinach and asparagus very easily. The mushrooms add a nice depth to the flavor but you could even do it without them if you really wanted.

Vegan Risotto with Asparagus & Mushroom

Vegan Risotto with Asparagus & Mushroom

Vegan, Gluten Free, Soy Free, Low Fat, Refined Sugar Free
Click stars below to rate, or leave a full review in the comments
4.76 from 25 votes
Print Rate it Now Pin Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 -4 Servings

Ingredients

  • 1 onion diced
  • 4-6 cloves garlic minced
  • 1 bunch of asparagus woody stalks removed and chopped into 1-2 inch pieces
  • 8 oz. mushrooms about 15 or so if you use crimini, roughly chopped
  • 1 tsp dried thyme
  • 1/2 - 1 tsp salt to taste
  • 1/2 cup white wine optional
  • 1 cup Arborio rice uncooked
  • 3 cups vegetable broth
  • 2 cups spinach chopped
  • 2 tsp nutritional yeast optional
  • 1/4 tsp onion powder optional
  • 1-2 tsp lemon juice

Instructions

  • Heat a large pot over medium heat. Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes). Add mushrooms, thyme, salt, and white wine, and heat until mushrooms are softened, another 3-5 minutes or so. Add rice and stir until rice is well coated and starts to make small snapping noises (like Rice Krispies). Add vegetable broth 1/2 - 3/4 cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more - this takes about 3-5 minutes or so each time.
  • Once you've added almost all the broth, add the spinach, nutritional yeast, onion powder, lemon juice and the rest of the broth and stir until the spinach is wilted - 2-3 minutes. Taste, and add more salt, pepper, or lemon juice if needed. Serve immediately.
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33 Comments

  • I swear that risotto should be a food group all on its own – and you’ve added two of my favourite veggies to the mix! Risotto takes a bit of time to make but the end result is always worth it!


  • I made this last night for dinner with a minor addition. I added a Tbsp. of Dijon mustard at the very end for an extra kick. It was great even before that though. Best cheese-less risotto recipe yet!


  • I made this for supper tonight – it was incredible! I had picked up asparagus at the farmers’ market this week and wanted to try something different with it. This recipe is definitely a keeper! Thanks for the tips, too!

  • I just made a spinach risotto for dinner, slightly different than the recipe here but I never would have thought of it if I had not seen this post a few months ago. I mean, I don’t think I was even clear on what risotto was before reading this. So thank you for the food inspiration, it was wonderful! Though I’ll have to add mushrooms next time for sure.


  • Just made this now and it was delicious πŸ™‚ I used mushroom stock to give it a more mushroomy flavour.. my boyfriend was definitely impressed! Now I just need to find a recipe to make him like greens… πŸ˜‰


  • I just found your website today and made this recipe along with the Vegan Buffalo Wings (both versions) for my husband and I.

    I used to be a vegetarian and want to get away from eating meat because I love animals so much and it just doesn’t seem right to eat them.

    This was our first time having risotto so we didn’t have anything to compare it to but it was very good. My husband had several servings. Thanks for the inspiration to become more vegan with all of these awesome recipes.

    The next two things I plan to try are the Taco Salad and the Colcannon. I felt like I wanted to try so many of your recipes at once. I wish I would have had all day to cook today.


  • Making this right now… it smells and looks divine! Can’t wait until it’s done!!! Thank you so much for sharing an awesome vegan recipe!

  • Do you have serving size information for this recipe? Just wondering how much I can eat and not feel guilty! πŸ™‚


  • I made this tonight and oh my goodness! It was absolutely incredible! Our daughter was recently diagnosed with allergies to wheat, eggs, cows milk , and numerous tree nuts. She’s eleven years old and has eaten those things ( other than tree nuts) all of her life. She asked me how I got it so creamy without milk. She was very happy with it and my husband said that it tasted like the risotto that we’ve had in nice restaurants. I am so thankful for this recipe. Thank you!!


  • I just wanted to THANK YOU for sharing this recipe. I followed it exactly as written and have made the risotto twice now. I used portabella mushrooms and it is my favorite vegan recipe so far. It’s a hit in my house!

  • I like this recipe, but I would add the asparagus later in the cooking process. I think they become overcooked when added in the beginning. They really only need maybe 10 minutes near the end to get tender, and they avoid becoming too mushy that way.


  • Great Recipe– Just made for dinner– had zucchini on hand so subbed out for the asparagus and used brown rice. Also threw in some frozen peas, sage and rosemary. Yummmmm. Will def make again!!


  • Have been making mushroom risotto for my hubby for years – gave this a try last week and WOW! Is now his new favorite!! Thank you , thank you for this wonderful recipe!!


  • I made this the other night and it was so delicious that I have printed the recipe and given it to my friends. I added loads of mushroom (im obsessed with mushrooms) and just ate some leftovers and it tasted even better today.
    Love love love!!


  • Hi Jessica,
    I made this recipe last night and it is amazing! (Currently enjoying it for lunch today, too!) It gave my arms a good workout, but it was certainly worth the time and effort. I let my dad try it and he didn’t believe there was no cheese in it. I will definitely be adding this into my recipe vault πŸ™‚


  • I absolutely love this recipe. I swear by it.
    I’m gluten and lactose free and finding foods I actually enjoy eating is so hard. I make this risotto ALL the time!
    Love it.

  • I know this is years after the post but I just found it!!! Do you think I could get away with using jasmine rice? Thanks for the recipe πŸ™‚

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