This rich and creamy vegan mushroom risotto with pumpkin, fried sage and a pinch of nutmeg, is healthy comfort food at its best. Meaty mushrooms create deep savory flavor, and the pumpkin and onions add a slight touch of sweetness. It's an easy, hearty, and healthy fall recipe that's ready in just 35 minutes!
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If this creamy vegan mushroom risotto is the last pumpkin dish I make till next September, I definitely ended things on a glorious high note.
This easy vegan risotto is, dare I say, the ultimate healthy comfort food. If you've never made risotto, or never even tried it, this is an easy recipe to start with. And don't miss my zucchini risotto!
Garlic and fried sage create depth to balance the sweetness of the pumpkin and onions, and the pinch of nutmeg rounds out the dish beautifully.
For more vegan comfort food recipes, try my stuffed squash with mushrooms and cranberries, impossible burger meatballs, and sourdough discard focaccia.
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⭐️ Why This Mushroom Risotto Is The Best
- Rich and velvety mushroom risotto that's deeply savory and made with no wine
- Healthy dinner option; high in fiber; vegetarian, dairy-free and gluten-free
- Easy weeknight meal that's ready in 35 minutes
- Troubleshooting tips to ensure risotto success
- Freezer-friendly option
🍄 Risotto Ingredient Notes
- Fresh sage leaves - Adds fresh herby and woodsy notes to our vegan risotto. Try sage in this vegetarian mushroom stuffing. Substitute 1 ½ teaspoons dried sage if necessary, although the flavor won't be as fresh and bright.
- Arborio rice - See the section below to learn about the best types of rice for risotto.
- Mushrooms. See the section below to learn about the best types of mushrooms for risotto.
- Pumpkin puree - Make sure to use pumpkin puree and NOT pumpkin pie filling for this recipe. For more pumpkin recipes, try my vegan pumpkin brownies and vegan pumpkin chocolate chip cookies.
- Ground nutmeg - Adds a touch of warm spice that complements the mushrooms.
- Garlic. Fresh garlic is always best to get the most flavor. Jarred garlic or garlic powder can be used, but the garlic flavor will be a bit more muted.
🍄 The Best Mushrooms for Risotto
Not all mushrooms are created equal when it comes to risotto. For the richest umami flavor and meaty texture, opt for a mix of cremini, shiitake, and oyster mushrooms.
- Cremini add earthy flavor and have a firmer texture.
- Shiitake bring a bold, savory flavor that mimics the richness of beef broth.
- Oyster mushrooms offer a delicate silkiness that complements creamy rice.
Avoid plain white button mushrooms, which tend to be watery and mild in flavor. A variety of mushrooms gives the risotto layered complexity.
🍚 The Best Rice for Risotto
For creamy, perfectly al dente risotto, choose short-grain rice with high starch content.
- Arborio is the most common and easy to find--it absorbs liquid well while staying slightly firm.
- Carnaroli is often preferred by chefs for its ability to hold its shape while creating a luxuriously creamy texture.
- Vialone Nano is a smaller grain that soaks up flavor quickly, ideal for lighter risottos. Avoid long-grain or jasmine rice, which won't release enough starch to create the classic creamy consistency risotto is known for.
📝 Risotto Variations & Substitutions
- Oil. Coconut oil, grapeseed oil, or vegan butter can be used in place of olive oil.
- Roasted pumpkin or squash. If you have roasted pumpkin/squash cubes leftover from another dish, you can purée them in a food processor, and they will work great.
- Finish with toasted nuts. Add ½ cup of chopped toasted hazelnuts before serving for a nutty crunch.
🔪 How To Make Vegan Mushroom Risotto
Heat oil in a large skillet over medium heat. Add sage and cook for around 1 minute. Transfer sage to a paper towel to drain.
In the same skillet, add onion and cook until softened, around 5 minutes. Add mushrooms and saute for another 5-7 minutes, stirring occasionally. Add garlic and cook for an additional minute.
Stir in rice, salt, and pepper, and cook rice until it has become toasted and golden, around 5 minutes.
In a small saucepan, whisk together vegetable broth, pumpkin puree, and nutmeg. Bring mixture to a simmer over moderate heat and keep at a light simmer.
Pour in 1 cup of warm pumpkin broth into the rice and simmer, stirring constantly, until the stock is absorbed.
Continue simmering, adding broth ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 15-20 minutes total. Remove from heat and stir in fried sage leaves.
👩🏼🍳 Expert Tips
- Stir continuously. A key part of making risotto is to keep stirring when incorporating the stock into the rice.
- Keep your vegetable stock/pumpkin mixture at a low simmer. You always want to add warm liquid when making risotto.
- Don't rinse the rice. This will rinse off the starch, which is what makes risotto so creamy.
- Add broth slowly. Add your (warm) broth 1 to 2 ladles at a time, and stir until the broth has been completely absorbed by the rice, then add more broth. This ensures super creamy risotto.
- Make sure to use pumpkin puree and NOT pumpkin pie filling.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- How to freeze: Transfer to a freezer-safe container and store in freezer for up to 3 months. To thaw, place in the refrigerator overnight.
- How to serve risotto: Serve accompanied with vegan roasted brussels sprouts or roasted carrots and green beans.
💬 Troubleshooting FAQ
If your rice is too mushy: Unfortunately, overcooked risotto is hard to fix, but try getting creative with it! Try adding texture back in with toppings like toasted nuts or crispy shallots. You can also repurpose it: Chill and form in vegan risotto balls (arancini), or use it as a creamy base for stuffed peppers.
Creamy vegan risotto is achieved by cooking the rice in vegetable broth, using olive oil, and adding creamy mushrooms.
Yes! Use the Saute function to cook your aromatics and toast the rice. Add warm broth, stir, and lock the lid. Cook on High Pressure for 6 minutes, then do a quick release. Stir in pumpkin puree and nutmeg, and adjust seasoning to taste
🍽 More Fall Recipes
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Vegan Mushroom Risotto Recipe
Ingredients
- 4 Tablespoons extra-virgin olive oil
- 3-5 fresh sage leaves, thinly sliced
- ½ yellow onion, finely chopped
- 8 ounces cremini mushrooms, washed and sliced
- 4 garlic cloves, minced
- 1 cup Arborio rice
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups vegetable broth
- ¾ cup pumpkin puree
- pinch of nutmeg
Instructions
- Heat oil in a large skillet over medium heat. Add sage and cook for around 1 minute. Transfer sage to a paper towel to drain.
- In the same skillet, add onion and cook until softened, around 5 minutes. Add mushrooms and saute for another 5-7 minutes, stirring occasionally. Add garlic and cook for an additional minute.
- Stir in rice, salt, and pepper, and cook rice until it has become toasted and golden, around 5 minutes.
- In a small saucepan, whisk together vegetable broth, pumpkin puree, and nutmeg. Bring mixture to a simmer over moderate heat and keep at a light simmer.
- Pour in 1 cup of warm pumpkin broth into the rice and simmer, stirring constantly, until the stock is absorbed.
- Continue simmering, adding broth ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 15-20 minutes total.
- Remove from heat and stir in fried sage leaves. Cover to keep warm.
Notes
- Stir continuously. A key part of making risotto is to keep stirring when incorporating the stock into the rice.
- Keep your vegetable stock/pumpkin mixture at a low simmer. You always want to add warm liquid when making risotto.
- Make sure to use pumpkin puree and NOT pumpkin pie filling for this recipe.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Jackie says
I can't get over how creamy this risotto is without any dairy! It's only my second time making risotto, and this was a very easy recipe to follow. A very comforting and satisfying meal!
Gastronotherapy says
So glad you enjoyed this risotto, Jackie! It is very creamy, indeed, even with no dairy in the recipe. That's the beauty of risotto! Thanks for stopping by my site!