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one green planet

When you have just a few ingredients in the fridge, improvisation is a way to go. This vegan risotto is simple and uses ingredients you usually have on hand to create a flavorful dish!

Vegan Risotto with Mushrooms and Turmeric [Vegan]

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  • 2 cups mushrooms champignon
  • 1 cup brown rice
  • 1 onion
  • 1 teaspoon mustard
  • 1/2 teaspoon chili flakes
  • 1 hand parsley
  • 1 teaspoon dry thyme
  • 2 garlic gloves
  • 1 teaspoon turmeric
  • Salt
  • Pepper
  • Vegan parmesan
  • 1 glass white wine
  • 1 tablespoon vegan butter
  • 4 cups vegetable broth
  • Olive oil


  1. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  2. To make the risotto In the skillet, put 1 tablespoon oil. Add the onion, turmeric, chili flakes, thyme, garlic and the mustard and stir for 1 minute. Add the rice.
  3. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.  Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, vegan butter and vegan parmesan. Season with salt and pepper to taste. Garnish with fresh parsley.


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