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.
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.
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.
- 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 risotto rice and sauté it with the onions, mushrooms and garlic.
- Add 3 cups of vegetable stock and stir well.
- Cover and simmer for around 20 minutes until the broth is mostly absorbed.
- 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 the stock has been mostly absorbed by the rice.
- Turn off the heat and stir in 2 Tbsp of vegan butter.
- Add sea salt and black pepper to taste.
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.
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.
More Vegan Dinner Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Creamy Vegan Mushroom Risotto
Ingredients
For the Risotto:
For Serving (Optional):
- Fresh Chopped Parsley
- Ground Black Pepper
- Vegan Parmesan Cheese
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
- You can use cremini mushrooms (also called brown button mushrooms, baby bellas or portobellini mushrooms) or you can use plain white button mushrooms.
- 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.
- 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.
- This recipe was first published in May 2016 – now updated with new photos and improved instructions.
amazing taste and so easy to cook. I never thought I’d make a risotto because of the labour. but I’ve made this multiple times.
That’s great Megan. Thanks so much for sharing and for your great review!
Very good, this will be added to my rotation. Thank you!
Happy to hear you enjoyed the recipe and thanks so much for your great review!
We love this so much.
Thank you for posting it as it is one of our favorite vegan recipes.
Happy to hear you enjoyed the recipe Noelle!
This is one of the best vegan recipes I’ve ever tried that doesn’t require anything much to make it creamy and full of flavor. I added a little too many boullions to the broth so it was saltier than it otherwise would’ve been, but I’m going to make it tonight and premake all the broth with only one boullion. I use the Edward and sons not Chick’n boullion cubes and Miyoko’s butter. Thank you for posting this amazing risotto!
Awesome Krista! Thanks so much for sharing!
This recipe is one of my favorites. I make it often. I like to change it up and add carrots and celery to it, and I also like to combine different mushrooms, like brown and white mushrooms. It is easy to make, and I love the texture!
That sound great Karla. Thanks so much for sharing and for your awesome review!
This recipe is so good!
Happy to hear you enjoyed the recipe Mel!
recipe was really good and easy to make. however, the Sodium content is way to High!!! How can I bring that down. I need to be on a low Sodium diet too.
I bought low salt stock. Maybe that helps somewhat if it’s available for you?
This was really tasty, thanks for the recipe!!! Made it exactly as written and it was so creamy and easy to make. It was my first time making risotto so I was nervous but it was a big success. Partner loved it as well after saying he never had a good risotto. Will definitely make again! Thanks again!!
So glad it turned out good Lyssie! Thanks so much for your great review!