The short answer
The easiest way to make your Risotto Vegan is by using vegan cheese instead of Parmesan. This recipe explains how to select the right vegan cheese and cook your risotto perfectly.
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How to choose the vegan cheese for your Risotto
Choosing the right vegan cheese is essential for making the perfect Risotto. Cheeses that are slightly acidic and umami are good options. To find these cheeses, I recommend trying different brands available to you and experimenting.
There are two popular types of vegan cheeses: coconut-oil based and cashew cream-based ⬇️
- Coconut-oil based: A standard option that I don’t recommend. The taste often seems chemical, and it’s more processed than the cashew cream option.
- Cashew-cream-based: Rich in good fats and contains some protein. I personally prefer this type for Risotto.
Living in Lisbon, I use a local brand called Muka. The taste is slightly acidic, and it’s wonderful in my Risotto.
What rice to use for Risotto?
A perfect Risotto starts with great rice. The key is to choose a medium or short grain rice, which releases more starch and helps build the creaminess of your Risotto.
My favorite option is Carnaroli rice, which releases a significant amount of starch and enhances the creaminess of your Risotto.
Another good option is Arborio rice; it's more accessible, and the results are still amazing!
Whatever rice you choose, always opt for medium or short-grain. Never use long-grain rice like basmati or jasmine.
What mushroom should you use?
Choose the most seasonal mushrooms available to you for the best taste. I like to pan-fry my mushrooms separately and add them at the end. This method ensures a good bite and preserves the flavor. Otherwise, the mushroom flavor will blend into the vegetable broth.
I cook them in olive oil and cover them on low heat. They release their juices, which I add to my rice when toasting it for extra flavor. Then, I reserve my mushrooms for the very end.
Cooking your risotto perfectly in 3 steps
Follow these 3 steps and I guarantee you an exceptional risotto. ⬇️
Toast your rice
After sautéing onions in some olive oil, add the rice. Toasting the rice forms a protective shell that helps maintain a good texture after cooking.
Add your broth gradually
After toasting the rice, begin adding the vegetable broth one ladle at a time. The key is to add it slowly and stir consistently for evenly cooked rice.
Add the vegan cheese at the end
When the rice is tender, add finely sliced vegan cheese and remove it from the heat. Continue stirring to melt the cheese and incorporate it into the rice. This emulsifies the fat with the starch and broth, creating that amazing creamy texture.
How to make Risotto Without Using Vegan Cheese?
I understand that vegan cheese can be expensive and isn’t accessible to everyone. I also know it’s hard to find good quality vegan cheese depending on where you live. If you want an alternative, check out my risotto recipe using cashew cream.
The Recipe
Mushroom Risotto with Vegan Cheese
Enjoy a simple switch to vegan with our Mushroom Risotto recipe using vegan cheese, ensuring creamy, indulgent spoonfuls every time. This recipe is definitely worth the time spent cooking!
Prep time
30
mins
Cooking Time
30
mins
Servings
4
people
Ingredients
- 320g Carnaroli Rice
- 120ml White wine
- 1 Onion, finely chopped
- 500g Mushrooms, sliced
- 30ml Extra virgin olive oil
- 1 liter Vegetable broth, kept warm
- 50g Vegan cheese, finely cubed
- Chopped parsley
Instructions
For the mushrooms:
- Clean the mushrooms and cut them into quarters.
- Heat olive oil in a pan. When hot, add the mushrooms and salt. Cover and cook on low heat.
- Stir frequently until the mushrooms release their juice. Then uncover and let the juice reduce.
- Stir in chopped parsley and pepper.
- Set aside for the risotto.
For the risotto:
- Heat olive oil in a large pan over medium heat. Add the chopped onions and sauté until translucent.
- Pour in the white wine to deglaze the pan and let it reduce until nearly evaporated, stirring occasionally.
- Add the rice and cook for 3-5 minutes, allowing it to lightly toast and absorb the flavors.
- Gradually add the warm broth one ladle at a time, stirring continuously, until each ladleful is absorbed before adding the next.
- Continue this process until the rice is al dente, about 18-20 minutes.
- Add the prepared mushrooms with the last ladle of broth and cook until they are soft.
- Remove from heat and stir in the vegan cheese cubes until the risotto reaches a creamy consistency.
- Serve immediately, garnishing with extra vegan cheese if desired.
