In culinary school I made risotto constantly and became confident with the technique, though I burned out for a while. Lately I’ve been craving it again and wanted to make something extra cozy and indulgent: a vegan Salisbury steak risotto. It’s rich, savory and comforting — honestly one of the best risottos I’ve had. The combination of creamy Arborio rice, a savory mushroom-and-vegan-“beef” gravy, and finishing butter and vegan Parmesan creates a deeply satisfying bowl that both vegans and meat-eaters will enjoy.
What You Need For This Vegan Risotto:
- Vegan “Beef” and Mushrooms: I used Beyond Beef with baby bella mushrooms for texture and umami.
- Onions and Garlic: Sautéed to build the foundation of the Salisbury steak mixture and the risotto.
- Flour, Broth, Ketchup and Dijon: These combine to make the savory Salisbury-style gravy.
- Arborio Rice: The essential short-grain rice that gives risotto its creamy, al dente texture.
- Beer, Vegan Butter and Vegan Parmesan: Beer adds depth while butter and vegan Parmesan finish the risotto with richness.
To assemble this dish, make the Salisbury steak gravy first: sauté the vegan “beef”, mushrooms, garlic and onion, then stir in flour, broth, ketchup and Dijon until the gravy thickens. Meanwhile, make the risotto by toasting Arborio rice with onion, deglazing with beer, and slowly stirring in hot broth until the rice is tender and creamy. Finish the risotto with vegan butter and vegan Parmesan, then fold in a portion of the Salisbury gravy so the risotto carries the savory flavors throughout. Serve extra gravy on top of each bowl for maximum comfort. The process is hands-on, but the result is absolutely worth it.
Why Should You Make This Salisbury Steak Rice Dish?
- It’s an exceptionally flavorful risotto — creamy, savory and comforting.
- The recipe looks fancy but is straightforward once you follow the steps.
- Making it is enjoyable and rewarding; risotto is a hands-on, comforting technique.
- If you want classic comfort food flavors in a vegan format, this delivers.
- Both vegans and omnivores tend to love this dish because of its rich, familiar flavor profile.
The Best Vegan Salisbury Steak Risotto
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 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 (optional)
- 4 Tablespoons Vegan butter
- 1/3 Cup Vegan Parmesan
- Salt and pepper to taste
- Toasted breadcrumbs and chives for topping
Instructions
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Make the gravy: heat 2 Tbsp olive oil in a large non-stick skillet over medium-high heat.
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Add the diced onion and chopped garlic and sauté until the onion is translucent, about 2 minutes.
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Add the chopped mushrooms and cook about 5 minutes, until they release liquid and begin to brown. Season with salt and pepper.
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Add the vegan beef, crumble it into the skillet, and sauté until browned, about 5 minutes. Season with salt and pepper.
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Sprinkle 2 Tbsp flour over the mixture and toss to coat.
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Pour in 2 cups broth, 1 Tbsp Dijon and 1 Tbsp ketchup, stirring to combine. Simmer 2–3 minutes until the gravy thickens to coat the back of a spoon. Adjust seasoning to taste.
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Transfer the gravy to a heat-proof bowl and keep warm (about 200°F in the oven if desired).
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Begin the risotto: heat 6 cups broth in a medium saucepan and bring to a simmer, then maintain on low heat so it stays hot.
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In the skillet used for the gravy, heat 1 Tbsp olive oil over medium-high heat. Add the diced onion and cook until translucent, about 2 minutes.
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Add the Arborio rice and toss with the onion, toasting it 1–2 minutes.
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Pour in 1/2 cup stout beer and stir until absorbed.
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Ladle about 1/2 cup hot broth at a time into the rice, stirring constantly until each addition is absorbed. Repeat until all broth is used and the rice is creamy and tender, 30–40 minutes total.
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Reduce heat to low and stir in 4 Tbsp vegan butter and 1/3 cup vegan Parmesan until melted and incorporated. Season with salt and pepper to taste.
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Fold about half to three-quarters of the Salisbury steak gravy into the risotto so the flavors are infused throughout.
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Divide the risotto among bowls, spoon additional gravy on top and finish with toasted breadcrumbs and chopped chives. Serve immediately.
Notes
I use beer for depth, but you can substitute white wine or extra broth if you prefer.
Nutrition
