Creamy Mushroom Risotto with Roasted Veggies | WFPB + Oil-Free Comfort Food

Craving something cozy, creamy, and completely plant-based? 🌿 This Whole Food Plant-Based (WFPB), oil-free Mushroom Risotto is your ultimate comfort food dream! Paired with perfectly roasted veggies and herby tofu, it’s nourishing, satisfying, and 100% guilt-free. 🍽️✨

Whether you’re meal-prepping or making a special dinner, this creamy risotto brings BIG flavour with no dairy, no oil, and all the plant-powered goodness. 💪

👇 Full Recipe Below 👇

Roasted Veggies & Tofu
1/2 small pumpkin
1 pack baby Brussels sprouts
5 large tomatoes
Chopped herbs (sage and thyme)
1 block firm tofu
1/4 cup nutritional yeast
2 tbsp vegetable stock powder

🍄 Mushroom Risotto
1/2 red onion
1 clove garlic
5 large portobello mushrooms
1/2 cauliflower
Chopped herbs (sage and thyme)
Water to sauté
1 cup dry white wine
2 cups veggie stock
3.5 cups risotto rice
1 zucchini
1 bag baby spinach & rocket

🥛 Cashew Cream Sauce
1/2 cup cashews
Zest & juice of 1 large lemon
1 tbsp white miso
3 tbsp nutritional yeast
1 tbsp vegetable stock powder
1/4 cup water

💬 Tell me—are you a creamy risotto lover or a crispy roast veg fan? Or both?! 👇
✨ Like + Save this recipe if you’re all about delicious plant-based eats!

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I completely forgot about risotto for about I want to say 10 years. So today we’re going to make a mushroom risotto with a bunch of vegetables. So come along. So we’re going to start off by getting the veggies and tofu ready. So I’ve got some pumpkin and some Brussels sprouts and tomatoes uh which I’m going to just put in a baking tray first. Just going to chop the ends off the Brussels sprouts because they’re just a a wee bit gross. Chop up some tomato. I’m just going to chop up some tofu and do the nutritional yeast and vegeta treatment because I’m not yet sick of it. One day, one day I’m sure I will be. When the age of men comes crashing down, but it is not this day. So, onto the tofu goes some nutritional yeast. veget stock and we just mix it together. So, this is what the veggies and tofu like. I’ve just chopped up a bit of sage and thyme and I’m just going to pop that over. And now these go in the oven and get roasted up. While the tofu and veggies are cooking, I’m just going to get the base ready for the risotto. So, that is onion, garlic, mushrooms, herbs, and cauliflower. So, the onion and garlic goes into the pan. These mushrooms are pretty massive, so I’m chopping them up into smaller bits just so that you don’t get too much mushroom in a mouthful. And now I’m going to cut up some cauliflower as well. So the cauliflower actually just reduces the overall calorie density of the meal by um just sort of diluting the rice. It doesn’t sort of add a overpowering flavor and it gives you bit more fiber and diversity of plants on your plate. So, this is what all of the mushroom and onion and cauliflower and herbs looks like. We’re just going to put that on the stove. And I actually don’t want to use any oil or butter in this risotto. So, I’m just going to sweat this down with some water. But a lot of water is also going to come out of the vegetables. Because I’m not using any oil or butter to make the rice rich and creamy, I’m actually going to make a um cashew cream sauce to add right at the end. So, I’m going to start with half a cup of cashews, the zest of a lemon here, some white miso. I’ve got the juice of one lemon and a little bit of veget stock and some nutritional yeast. Some water and pop this on the neutriol that’s blended up to be super creamy. So, I’m just cooking down the mushrooms and the cauliflower. And there’s a bunch of steam coming off it. But as soon as it gets a bit dry, I’m then just going to add the risotto rice. And we’re going to start doing the mixing. The pan starting to be dry. So, I’m just going to add 3 and 1/2 cups of this risotto rice. And now we just mix it in and toast. It’s kind of sticking to the bottom a little bit. Here, I’ll show you. Um, so now what we want to do is pour in a cup of this dry white wine. So that just picks up everything from the bottom of the pan. And once it’s cooked down, we’ll start adding some stock. So I’ve just made some vegetable stock with vegetar and boiling water. I mean, you could buy stock or you could make your own, but I just am all about haste today. So when that stock gets reduced down, you just add more. So I turned the stove down a bit because it was just everything was catching a bit too quickly on the bottom. So, just going to keep on keep on mixing. And we’re almost ready to add a bit more of the stock. And in the meantime, it’s never a bad time to have a bit of b. Okay, time to add a bit more stock. So, this is starting to look like it’s getting ready soon. So, I’ve decided that I’m going to add some zucchini at the end. So, I’m just going to quickly grate that up into napsticks. I’m also just going to get some herbs ready to put in at the end as well. Um, I’ve got some spinach and rocket just so that I can add that sort of hit of green at the end. The risotto is just about ready. So, I’m just going to add this creamy sauce just to stir around for the last little bit to give it a bit of extra. I’m probably only going to add half of it and see how I go. Oh my gosh, it’s made it so creamy. I actually think half is plenty. All right, I’m going to turn this off now. So, before all of the heat goes out of this pot, I’m just going to add the herbs and the zucchini. And I’ll also add in the rest of the spinach and rub it. It wouldn’t be a recipe for veggies and boots if there wasn’t a ridiculous amount of vegetables added. Okay, I’m just going to have a quick taste. Oh, good. So, some exciting news. Everything was time to perfection. Here is the beautiful risotto. Oh my gosh. And then all of these vegetables are ready to go. And the tofu is ready. So, let’s serve it up. I’m just going to serve up some of this glorious risotto. Oh my gosh, so yummy. And I’m hungry. So, this is just excellent timing. And I’m going to get some of these beautiful roasted tomatoes, which are so juicy. Try and preserve as much of the juice as possible when I put them on my plate. I’m going to grab some Brussels sprouts and some pumpkin. This beautiful tofu as well. Let’s give this a try. I mean, it’s sort of the colors aren’t as vibrant as I normally go for with my whole rainbow plate of goodness, but this is still absolutely packed full of vegetables and delicious. All the zucchini and the cauliflower and the mushrooms in the risotto as well as the um rocket and spinach. And then we’ve got these vegetables around the side. So, let’s give it a try. The Italians out there probably be furious with me for not putting any olive oil in this risotto, but I’m just going to try it with some of the veggies or the pumpkin. Yum. It does involve a bit of stirring, but probably not that much more than anything else that I’ve cooked so far. And um that’s going to be so good as leftovers as well. Give it a try and I hope you enjoy it. See you.