Vegan Risotto with Mushrooms and Kale is made with creamy Arborio rice, savory mushrooms, and hearty greens for a satisfying risotto that’s perfect for a cozy dinner.
Mushroom and Kale Risotto
As a home cook focused on plant-based meals, I like having a few simple risotto recipes that feel elevated without requiring too much time or effort. This mushroom and kale risotto is a one-pan dish that balances rich, earthy flavor with the creamy texture you expect from a classic risotto.
The process is straightforward: gently sauté the vegetables, add the rice, and stir in broth a little at a time. The result is a warm, flavorful meal that works for a quiet weeknight or when you want something a bit more special.
Notes from the Kitchen
We recently signed up for a CSA box from a local farm, and our first delivery included something new to me—red Russian kale. It cooks just like regular kale, but the flavor is milder and less bitter, which makes it nice raw or cooked. I used it in this risotto, but any type of kale you have on hand will work just fine.
Risotto has a reputation for being fussy, but it’s really just about taking your time. The key is to add the broth gradually and let each addition absorb fully before moving on. Pour it in too quickly and you’ll end up with rice soup—not ideal.
If you’re serving the risotto with a side salad, try this: Toss 3 cups chopped kale with a little olive oil, lemon juice, salt, pepper, and a sprinkle of Parmesan. Let it sit while you make the risotto—it softens the kale and gives the salad great flavor without much effort.
Ingredients for Mushroom and Kale Risotto
- Vegan Butter – Adds richness and depth to the base of the dish.
- Cremini Mushrooms – Provide earthy flavor and a tender texture. Stems removed and chopped for even cooking.
- Kale – Offers a hearty contrast to the creamy rice. Remove the stems and give it a rough chop so it wilts evenly.
- Shallot – Mild and slightly sweet; great for layering in flavor.
- Sea Salt – A light seasoning to help draw out the moisture from the vegetables.
- Arborio Rice – Essential for achieving risotto’s signature creaminess.
- White Wine – Adds brightness and enhances the depth of flavor. Sauvignon Blanc or Pinot Grigio work well.
- Vegetable Broth – Warm broth gradually stirred in helps the rice release starches and develop its creamy texture.
- Vegan Parmesan Cheese – Adds a cheesy, salty finish to the dish.
- Ground Black Pepper
How to Make Vegan Risotto with Mushrooms and Kale
STEP ONE: Sauté the vegetables. In a large skillet over medium heat, melt the butter. Add mushrooms, kale, and salt. Cook, stirring frequently, for 3–5 minutes, until softened and fragrant.
STEP TWO: Add shallot and rice. Stir in the minced shallot and Arborio rice. Cook for 1–2 minutes to toast the rice slightly and soften the shallot.
STEP THREE: Deglaze with wine. Add the white wine and stir gently until most of the liquid is absorbed.
STEP FOUR: Stir in the broth. Gradually add warm broth, about 1/4 cup at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue until the rice is tender and creamy.
STEP FIVE: Finish and serve. Remove the skillet from heat and stir in the vegan Parmesan. Adjust seasoning with salt and black pepper. Let the risotto stand for a few minutes, then serve warm.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth or water to loosen the texture.
More Recipes You’ll Love!
- Vegan Parmesan Risotto
- Vegan Smoked Gouda Risotto
- Pasta with Creamy Vegan Mushroom Sauce
- Polenta with Mushrooms
- Vegan Spinach Risotto
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Vegan Risotto with Mushrooms and Kale Recipe
Ingredients
- 1 1/2 T butter
- 4 cups vegetable broth
- 1 cup cremini mushrooms stems removed & chopped
- 2 cups kale stems removed & rough chopped
- 1 T shallot minced
- 1/4 tsp. sea salt
- 3/4 cup Arborio rice
- 1/3 cup white wine
- 1/3 cup Parmesan cheese shredded
- salt & pepper to taste
Instructions
- In a large skillet over medium heat, melt the butter. Add mushrooms, kale, and salt. Cook, stirring frequently, for 3–5 minutes, until softened and fragrant.
- Stir in the minced shallot and Arborio rice. Cook for 1–2 minutes to toast the rice slightly and soften the shallot.
- Add the white wine and stir gently until most of the liquid is absorbed.
- Gradually add warm broth, about 1/4 cup at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue until the rice is tender and creamy.
- Remove the skillet from heat and stir in the vegan Parmesan. Adjust seasoning with salt and black pepper. Let the risotto stand for a few minutes, then serve warm.
Nutrition
This post was updated on April 18, 2025.
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