Rich, creamy, and bursting with earthy flavors, this Vegan Mushroom Risotto with Fresh Thyme & Lemon Zest is the ultimate comfort food. Made with a luscious blend of sautéed mushrooms, creamy Arborio rice, and aromatic fresh thyme, this dish is elevated with a pop of brightness from lemon zest.
Whether you’re serving it as a main course or a decadent side, this risotto is a guaranteed crowd-pleaser. With just a handful of simple ingredients and a little patience, you’ll create a dish that feels restaurant-worthy but is easy enough for a cozy dinner at home.
Why You’ll Love This Recipe
- Ultra Creamy: Achieve that luxurious, creamy texture without any dairy.
- Packed with Flavor: Fresh thyme and lemon zest balance the richness with bright, herbal notes.
- Simple Ingredients: Made with pantry staples and fresh produce.
- Customizable: Easily adapt with your favorite vegetables or herbs.
Ingredients
For the Risotto:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups cremini or button mushrooms, thinly sliced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional, can substitute with vegetable broth)
- 4 cups vegetable broth, warmed
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- Salt and pepper to taste
For Garnish:
- 1 teaspoon lemon zest
- Fresh parsley, chopped (optional)
Ingredient Breakdown
Arborio Rice
This short-grain rice is essential for risotto. Its high starch content creates the dish’s signature creamy texture.
Mushrooms
Sautéed mushrooms add a rich, earthy flavor. Use cremini, button, or a mix of wild mushrooms for variety.
Thyme and Lemon Zest
Fresh thyme complements the mushrooms with an herbal note, while lemon zest brightens the dish and cuts through the richness.
Instructions
Step 1: Sauté the Vegetables
- Heat the olive oil in a large skillet or pot over medium heat.
- Add the onion and sauté for 3-4 minutes, until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the sliced mushrooms, thyme, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Step 2: Toast the Rice
- Add the Arborio rice to the skillet with the mushrooms. Stir to coat the rice in the oil and let it toast for 1-2 minutes.
Step 3: Deglaze with White Wine
- Pour in the white wine (if using) and stir until the liquid is mostly absorbed. This adds depth of flavor to the dish.
Step 4: Cook the Risotto
- Begin adding the warmed vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently.
- Allow the rice to absorb each ladleful of broth before adding more.
- Continue this process for 20-25 minutes, until the rice is tender and creamy.
Step 5: Finish the Risotto
- Stir in the nutritional yeast (if using) and adjust seasoning with salt and pepper to taste.
- Remove the skillet from heat and fold in the lemon zest for a fresh, bright finish.
Step 6: Serve
- Spoon the risotto into bowls or plates.
- Garnish with fresh thyme, chopped parsley, and additional lemon zest if desired.
Picture Gallery
Tips and Variations
- Add Protein: Stir in cooked chickpeas, white beans, or sautéed tofu for added protein.
- Make It Oil-Free: Sauté the onions and mushrooms in a splash of vegetable broth instead of olive oil.
- Switch the Herbs: Substitute rosemary or sage for thyme to change up the flavor profile.
- Extra Veggies: Add spinach, asparagus, or peas for more color and nutrients.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to restore the creamy texture.
Nutritional Information (Per Serving – 1 Cup)
- Calories: 260
- Protein: 6g
- Carbohydrates: 45g
- Fat: 5g
- Fiber: 2g
- Iron: 10% of the daily value
- Vitamin C: 15% of the daily value
This risotto is a satisfying, nutrient-rich dish that’s perfect for any occasion.
Conclusion
This Vegan Mushroom Risotto with Fresh Thyme & Lemon Zest is a delightful blend of earthy, creamy, and zesty flavors. It’s a comforting, elegant dish that’s sure to impress your guests—or simply treat yourself to something special.
Ready to make it? Give it a try and let us know how it turned out! Share your favorite variations in the comments below, and don’t forget to tag us on social media with your risotto creations.
Frequently Asked Questions
1. Can I use regular rice instead of Arborio rice?
For the creamiest texture, Arborio rice is best, but you can use other short-grain rice varieties if needed. Long-grain rice won’t yield the same creamy consistency.
2. What can I substitute for white wine?
You can skip the wine and use an extra 1/2 cup of vegetable broth with a splash of lemon juice for acidity.
3. How do I reheat leftover risotto?
Reheat on the stovetop with a splash of vegetable broth to restore the creamy texture. Stir frequently to prevent sticking.
4. Is this risotto gluten-free?
Yes! Arborio rice and the other ingredients are naturally gluten-free. Just double-check that your vegetable broth is certified gluten-free if necessary.
5. Can I freeze risotto?
While risotto is best enjoyed fresh, you can freeze it in an airtight container for up to 2 months. Thaw in the fridge and reheat gently with additional broth.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.