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When I was in culinary school, we made A LOT of risotto. I got really good at it and ate it all the time. Then I think I got burnt out on risotto. However, recently I have been craving risotto something fierce. Of course you know I have to make things extra comforting, extra delicious and just extra. So, this is the best vegan Salisbury steak risotto. It may also be the only Salisbury steak risotto. And, man, oh man. It is truly incredible! One of the best risottos I have ever had and I could not stop eating it!

What You Need For This Vegan Risotto:

Vegan “Beef” and Mushrooms: I used Beyond Beef and baby bella mushrooms.
Onions and Garlic: These are sautéed to start the Salisbury steak mixture.
Flour, Broth, Ketchup and Dijon: To create the gravy for the risotto.
Arborio Rice: This is the specific type of rice you need to use to make risotto.
Beer, Vegan Butter and Vegan Parmesan: These with more broth flavor the risotto.

To make the best vegan Salisbury steak risotto, you start by making a Salisbury steak gravy. Sauté the vegan “beef”, mushrooms, garlic and onion. Then toss in the flour, broth, ketchup and Dijon to create the gravy. Cook the risotto with onion, beer, broth, butter and Parmesan. Stir half the Salisbury steak gravy into the risotto. Then serve some of the gravy on top of each bowl of risotto. It is so dang comforting and so dang good. This risotto is a bit more hands on than a lot of my other meals, but I promise. It is worth it!

Why Should You Make This Salisbury Steak Rice Dish?

It is one of the best risotto dishes I have ever had!
This is so fancy, but really easy.
I honestly have so much fun making this risotto.
If you are looking for comfort food, this is definitely it.
Meat eaters and vegans alike, will love this recipe!

The Best Vegan Salisbury Steak Risotto

Print Recipe

Creamy, comforting risotto with all the flavors of Salisbury steak!

Course Main Course

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 465

Author Lauren Boehme

Ingredients

For The Salisbury Steak Gravy

2 Tablespoons Olive oil
1/2 a Sweet onion, diced
4 Cloves Garlic, chopped
10 Ounces Baby bella mushrooms, chopped
1 Pound(16oz) Vegan beef, I used Beyond Beef*
2 Tablespoons All purpose flour
2 Cups Vegan beef broth(I used Ocean's Halo brand) or vegetable broth
1 Tablespoon Dijon mustard
1 Tablespoon Ketchup
Salt and Pepper to taste

For The Risotto

6 Cups Vegan beef broth or vegetable broth
1 Tablespoon Olive oil
1/2 a Sweet onion, diced
1 1/2 Cups Arborio rice
1/2 Cup Stout beer, vegan( I used Sierra Nevada Stout)**
4 Tablespoons Vegan butter, I used Country crock plant butter
1/3 Cup Vegan Parmesan, I used Follow Your Heart
Salt and Pepper to taste
Toasted bread crumbs and Chives for topping

Instructions

Start by making the gravy portion. In a large non-stick skillet, heat the olive oil on medium high.
Add the onion and garlic. Sauté, reducing heat as needed, until the onion is translucent. About 2 minutes.
Add the mushrooms, sauté for about 5 minutes or until the mushrooms have released their liquid and are starting to brown. Season the mushrooms with a pinch of salt and pepper.
Now, add the vegan beef to the skillet, and crumble it with a wooden spoon, stirring it into the mushroom. Then sauté until the vegan beef is brown. About 5 minutes. Season with a pinch of salt and pepper.
Sprinkle the flour into the skillet and then toss to coat the vegan beef and mushrooms with the flour.
Pour the broth, Dijon and ketchup into the skillet, then stir to evenly combine everything. Let the gravy simmer for 2 to 3 minutes or until the gravy is thick enough to coat the back of the spoon. Taste and adjust seasonings.
Turn off the heat and then pour the gravy, beef, mushrooms and all into a heat proof bowl. I like to keep the gravy warm in the oven at around 200 degrees(F).
Start the risotto. In a medium sized sauce pan, heat the 6 cups of broth on medium. Bring to a simmer and then keep hot on medium low to make the risotto.
On a separate burner, heat the olive oil in the non-stick skillet you used for the gravy on medium high again.
Add the onion and sauté until translucent. About 2 minutes.
Pour the Arborio rice into the skillet and toss with the onions. Let the rice toast for 1 to 2 minutes.
Pour the beer into the skillet with the rice and stir, letting the beer be absorbed by the rice.
Now, taking about 1/2 cup of the hot broth out of the sauce pan at a time. Pour the 1/2 cup of broth into the skillet with the risotto. Stir consistently until the broth is absorbed.
Continue this process, adding about 1/2 cup of broth at a time, then stirring until the broth is absorbed, until all 6 cups of broth have been added and absorbed. This whole process will take 30 to 40 minutes.
Put the heat on low, then add the vegan butter and vegan Parmesan to the risotto. Stir until everything has melted into the risotto.
Add a few pinches of salt and pepper. Taste the risotto and adjust seasonings.
Pour about 1/2 to 3/4 of the Salisbury steak gravy into the risotto. And stir to combine.
Turn off the heat. Then divide the risotto into bowls, top each with a little more gravy, toasted bread crumbs and chives.

Video

Notes

*If you don’t want to use vegan “beef”, lentils, tvp or tofu crumbles are a great replacement!

**I used beer, but if you prefer, you can use white wine or just extra broth.

Nutrition