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    Home » Entrees

    Creamy Vegan Mushroom Risotto

    Published: Aug 31, 2020 Updated: Sep 8, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Mushroom Risotto

    This vegan mushroom risotto is creamy and rich and packed with mushroom flavor. It’s really easy to make and makes a perfect savory entrée.

    Vegan mushroom risotto topped with fresh chopped parsley and black pepper in a black bowl.

    My love for a good mushroom risotto goes back a long way. It used to be a firm favorite when we went out to dinner.

    Of course a standard risotto recipe uses parmesan in the risotto and is usually served with extra parmesan on top. 

    I knew I had to make a batch of vegan mushroom risotto for the blog, and I can tell you, this version doesn’t miss the cheese at all.

    When I first made this recipe, I used white wine, which a lot of risotto recipes call for.

    But….I just wasn’t a fan. There was a bit too much of an acidic after taste to it I found. So I made it again – sans wine this time and it had ALL the flavor with none of the acidity. 

    If you would like to add some wine to this then you can add ½ cup of wine to this same recipe. You add it in after the rice, and let it cook off and absorb with the rice before you add in the stock.

    This risotto is creamy and rich and tastes as if there may actually be cream in it, when of course there is none.

    The mushroom flavor cooks in so well with the risotto rice, and it makes a perfect savory entrée.

    And if you love a delicious vegan rice dish then also check out our vegan fried rice and our vegan paella.

    Vegan mushroom risotto topped with fresh chopped parsley and ground black pepper.

    How To Make Vegan Mushroom Risotto

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil to a pot with chopped onion and sauté on medium high for a couple of minutes until softened.
    Two photo collage showing mushrooms and oil added to pot and sautéed.
    • Add sliced mushrooms and garlic and toss with the onions.
    Two photo collage showing mushrooms and garlic added to pot and tossed with the onions.
    • Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.
    Sautéed mushrooms and onions in a pot.
    • Then remove the lid and add the risotto rice and sauté it with the onions, mushrooms and garlic.
    Two photo collage showing risotto rice added to pot and tossed with the mushrooms and onions.
    • Add 3 cups of vegetable stock and stir well.
    Two photo collage showing first vegetable stock added to pot and mixed in.
    • Cover and simmer for around 20 minutes until the broth is mostly absorbed.
    Mushroom risotto cooking in a pot.
    • Add 1 and ½ cups vegetable stock, stir well again.
    Two photo collage showing second vegetable stock added to pot and mixed in.
    • Cover and simmer for around 10 minutes until the broth is mostly absorbed.
    Mushroom risotto cooking in a pot.
    • Then add a final 1 and ½ cups of vegetable stock, stir well again.
    Two photo collage showing third vegetable stock added to pot and mixed in.
    • Cover and simmer for a final 5-10 minutes. It’s ready when the stock has been mostly absorbed by the rice.
    • Turn off the heat and stir in 2 Tbsp of vegan butter.
    Two photo collage showing vegan butter added to pot and mixed in.
    • Add sea salt and black pepper to taste.
    Vegan mushroom risotto in a pot with a serving spoon.

    Ingredient Notes

    The Mushrooms. We used cremini mushrooms (also called brown button mushrooms, baby bellas or portobellini mushrooms) but plain white button mushrooms also work great.

    Risotto Rice. We used arborio rice which is a widely available type of risotto rice. I highly recommend you use the same rice as we did so that the recipe has consistent results. Other popular types of risotto rice according to the Kitchn are carnaroli and vialone nano though apparently you can really use any short grain rice.

    Vegetable Stock. You can really use any vegetable stock or broth. However, if your stock has dehydrated vegetable pieces in it, it’s better to strain it so that it’s just the clear broth. It’s also ideal (but not crucial) for your vegetable stock or broth to be hot when it goes into the risotto. This helps it to absorb with the rice better.

    Cooking Times

    The cooking times mentioned in this recipe are just a guide, if you’re cooking on a gas stove or just using a different pot, it might go faster. So you need to keep a watch for when the stock is mostly absorbed before adding more stock rather than judging it by time alone.

    Vegan mushroom risotto in a black bowl with fresh parsley.

    How To Serve Risotto

    Serve it topped with fresh chopped parsley and ground black pepper. Some vegan parmesan can also be really tasty sprinkled on top. You can either make up a batch of homemade vegan parmesan or use a store-bought option.

    Storing and Freezing

    Keep leftovers stored in an airtight container in the fridge and consume within around 3 days.

    It’s not ideal to freeze as the texture can change too much after thawing.

    Vegan mushroom risotto in a black bowl.

    More Vegan Dinner Recipes

    1. Vegan Stuffed Peppers
    2. Vegan Pho
    3. Vegan Ramen
    4. Teriyaki Tofu
    5. Vegetable Casserole
    6. Easy Ratatouille
    Spoon with mushroom risotto.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan mushroom risotto in a black bowl.

    Creamy Vegan Mushroom Risotto

    This vegan mushroom risotto is creamy and rich and packed with mushroom flavor. It’s really easy to make and makes a perfect savory entrée.
    4.95 from 80 votes
    Print Pin Rate
    Course: Dinner, Entree, Gluten-Free, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 396kcal
    Author: Alison Andrews

    Ingredients

    For the Risotto:

    • 1 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 5 cups (480g) Cremini Mushrooms (Sliced)*
    • 1 Tbsp Crushed Garlic
    • 1 and ½ cups (300g) Risotto (Arborio) Rice
    • 6 cups Vegetable Stock Divided*
    • 2 Tbsp Vegan Butter
    • Sea Salt to taste
    • Black Pepper to taste

    For Serving (Optional):

    • Fresh Chopped Parsley
    • Ground Black Pepper
    • Vegan Parmesan Cheese
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    Instructions

    • Add the olive oil to a pot with the chopped onion and sauté on medium high for a couple of minutes until softened.
    • Add sliced mushrooms and garlic and toss with the onions.
    • Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.
    • Then remove the lid and add the rice and sauté it with the onions, mushrooms and garlic.
    • Then add 3 cups of vegetable stock, stir well, cover and simmer for around 20 minutes until the broth is mostly absorbed. *(See Notes)
    • Then add 1 and ½ cups vegetable stock, stir well again, cover and simmer for around 10 minutes until the broth is mostly absorbed.
    • Then add a final 1 and ½ cups of vegetable stock, stir well again, cover and simmer for a final 5-10 minutes.
    • It’s ready when all the stock has been mostly absorbed by the rice.
    • Turn off the heat and stir in the 2 Tbsp of vegan butter.
    • Add sea salt and black pepper to taste.
    • Serve it topped with fresh chopped parsley and ground black pepper. Some vegan parmesan can also be really tasty sprinkled on top. You can either make up a batch of homemade vegan parmesan or use a store-bought option.

    Video

    Notes

    1. You can use cremini mushrooms (also called brown button mushrooms, baby bellas or portobellini mushrooms) or you can use plain white button mushrooms.
    2. If your stock has dehydrated vegetable pieces in it, it’s better to strain it so that it’s just the clear broth. It’s also ideal (though not crucial) if your vegetable stock is hot when it goes into the risotto, this allows it to absorb more easily with the rice. 
    3. The times mentioned are just a guide, if you’re cooking on a gas stove or just in a different pot, it might go faster. So you’re watching for when the stock is mostly absorbed before adding more stock rather than keeping a watch on time.
    4. This recipe was first published in May 2016 – now updated with new photos and improved instructions. 

    Nutrition

    Serving: 1Serve | Calories: 396kcal | Carbohydrates: 69.3g | Protein: 9.9g | Fat: 9.2g | Saturated Fat: 1.8g | Sodium: 1219mg | Fiber: 4.6g | Sugar: 3.3g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Christina says

      December 31, 2022 at 1:08 am

      This is fantastic! I added a can of navy beans when I added the rice. I’ll definitely be making it again. Thank you!5 stars

      Reply
    2. Susan says

      December 30, 2022 at 3:59 pm

      We’ve made it many times and we love it!5 stars

      Reply
    3. Laila says

      November 30, 2022 at 7:47 pm

      Before I went vegan this was my favorite recipe, glad I get to have it again! And your version is so much easier to make… and without sacrificing flavor! Such a win, thank you!

      Reply
      • Alison Andrews says

        December 01, 2022 at 8:18 am

        Awesome Laila, so glad you enjoyed it!

        Reply
    4. Chelsea says

      November 17, 2022 at 6:04 pm

      Can I swap the risotto rice for regular white rice? I have so much white rice at home already.

      Reply
      • Alison Andrews says

        November 18, 2022 at 11:10 am

        Hi Chelsea, no that’s not a good idea, as regular rice doesn’t get creamy like risotto rice.

        Reply
    5. Kristen says

      August 08, 2022 at 1:42 am

      I loved that I didn’t have to stir it the whole time. A great alternative to the traditional technique. Will make again. I used half the mushrooms and added kale. It turned out great.5 stars

      Reply
      • Alison Andrews says

        August 08, 2022 at 10:40 am

        Awesome! Thanks for the wonderful review!

        Reply
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