Creamy Mushroom Risotto

Updated: Apr 8

This was the first time I ever added coconut milk to a risotto - oh my goodness, it was the best culinary decision I have ever made. You can't actually taste the coconut, but you can definitely taste the delicious creaminess.

If you're not a big fan of mushrooms, not to worry. This is generally a great vegan risotto recipe that you can add different vegetables to depending on what's in the fridge.

So, we know what adds the creaminess, but what adds the cheesy taste? Nutritional yeast. Nutritional yeast is a delicious vegan ingredient that adds a cheesy, nutty taste to any dish. However, If you're not vegan and you don't have nutritional yeast, just add some parmesan/Italian hard style cheese.

How do you make risotto?

Making risotto is easy, it just takes a bit of patience and love. Once you've cooked your vegetables, add the risotto rice and then slowly add the liquid for it soak up, stirring continuously to ensure it doesn't stick to the pan. The art of perfect risotto rice is to cook it low and slow.

How long does risotto rice take to cook?

Risotto rice usually takes between 30-40 minutes to cook. It tastes best when it is slightly al dente - this means it's still firm, but not hard or crunchy. You also want it to be moist and slightly sticky, you shouldn't be able to drain any liquid from it.

Total Prep and Cooking Time: 45 minutes

Equipment Needed: Hob

Freezable: Yes

Serves: 4


  • 1 tbsp of vegan butter

  • 2 garlic cloves

  • 1 onion

  • 150g of mushrooms

  • 400ml can of coconut milk

  • 1 vegetable stock cube

  • 300ml of white wine (just make sure it is vegan)

  • 200ml of boiling water

  • 300g of arborio risotto rice

  • 2 tbsp of nutritional yeast

  • 1 tsp of dried rosemary

  • 1 tsp of salt

  • 1/2 tsp of pepper

To serve (optional):

  • Roasted mushrooms

  • Sundried tomatoes


1. Firstly, add your butter to a pan and place it on the hob on a low to medium heat.

2. While you're waiting for the butter to melt, slice your onion and mushrooms and add to the pan. Cook for around 3-5 minutes or until they're soft.

3. Peel and press your garlic, then add to the pan along with the rosemary. Cook for around 30 seconds.

4. Add your white wine to the pan and stir. Cook for around 3-5 minutes on a low to medium heat.

5. Now you're going to add all the rice to the pan and stir it together. Cook on a low to medium heat and continuously stir it until most of the liquid has been absorbed.

6. Once the wine has been absorbed, add the vegetable stock cube and coconut milk and continue to stir.

7. Again, once the liquid has been absorbed, add all the remaining ingredients and continue to stir.

8. Cook until all the liquid has been absorbed (keep stirring). You don't want the risotto to be dry, but you also don't want there to be any excess liquid that you could drain. Try a bit of the rice to check if it is cooked. It should hopefully be firm but not hard or crunchy. If it is still crunchy, continue to cook it until it has softened (add more water if need be).

9. Once your risotto is ready to go, serve with roasted mushrooms and chopped sundried tomatoes. Enjoy!

If you made this, I would love to hear from you! Comment below or get in touch on Instagram.

Here at Defying Hangry, we make delicious and easy vegan recipes. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.