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.
Rachel says
Why is the sodium so high? Is it due to the broth? I make my own, so it will be significantly less if that is the source. Thanks. I am looking forward to making this.
Alison Andrews says
Hi Rachel, yes the 6 cups of stock/broth used in this recipe is the reason for the high sodium. So if you have a lower sodium version that will solve that issue. 🙂
Allison says
So happy to find this vegan mushroom risotto recipe! I have failed at making risotto in the past and gave up on it all together when I became vegan. I added nutritional yeast and some frozen peas at the end. So good! Have made it many times!!
Alison Andrews says
So glad to hear it worked out great Allison! Thanks for sharing! 🙂
Ilyana says
Alison, I do Not have vegetable broth and i have no time to get it :(. do you think the taste will not be as good if I only use water? Or how can I make it tasty without the broth?
Thanks!
Alison Andrews says
I think it’s a crucial ingredient. I don’t know how it would taste without it, you could look for a recipe made without vegetable broth though.
Ana OPA says
Delicious! Especially with truffles on top!
Alison Andrews says
Awesome! Sounds lovely! 🙂
Tara says
I have been putting off making risotto because I read that you have to constantly tend to it. I saw this recipe and thought okay, this doesn’t sound right, stick a lid on it and walk away? That goes against what I’ve read about making this dish! I was right. It scorched to the bottom of my pot and unfortunately left a mild burnt taste to the dish. However, it’s still creamy and tasty. I’d recommend not walking away, following the instructions for other risotto recipes and just add liquid while stirring instead of simmering with a lid on. I would make this again though!
Anna says
This was my first time making risotto but this was so easy and incredibly delicious! I added leeks too to make it even more yummy and the flavour was dynamite. It took a little longer for the last bit of water to absorb in mine but worth the wait. Oh I also cooked mine in my InstaPot on the saute setting. It was absolutely phenomenal. Also a touch of nooch in with the vegan butter gave it a creamy nutty cheesy flavour. 10/10 will make again!
Alison Andrews says
Brilliant! Thanks for sharing about your additions – sounds delish! ?
Carina says
Hi sounds like a lovely recipe! I’m looking to make a risotto with brown rice do you reckon this will work with this recipe? Thanks a lot! Carina
Alison Andrews says
I honestly don’t know! I have never tried it with any other rice except risotto rice. If you try it let us know it works out! All the best!
Jessica McGrath says
Thanks Alison, this is a great meal – vegan or not – so YUM!
Alison Andrews says
You’re welcome! 🙂
Leoni says
Made this today, I didn’t have any vegan butter so I left that part out. Nonetheless, it tasted amazing! Thank you 🙂
Alison Andrews says
Awesome! Glad to hear!
Cait says
Made it this evening for myself and Firstborn. I added some vegan Quorn pieces, and I guessed rather at the amount of liquid and bouillon but it was jolly tasty. Many thanks for the recipe, it is the first time I have cooked risotto!
Alison Andrews says
Awesome! Glad it came out well.
Alona says
Made it for dinner with friends and it was devoured!! I didnt have any vegan butter, so I added some chopped chestnuts to amp up the flavor. Totally delicious, and also great for next day leftovers for lunch!
Alison Andrews says
That’s fantastic Alona! Good to hear! 🙂
Charlotte says
Made this tonight. Absolutely wonderful! I used a variety of woodland mushrooms rather than brown.
To finish I put a peppercorn and salt mix which gave it a nice kick. So simple and delicious, will keep me gong through the fall and winter.
Alison Andrews says
Awesome Charlotte, that sounds fabulous! Thanks for posting!
Karen says
Rich and divine
Anna Andrews says
Another superb vegan meal
Elaine Porisky says
What is vegan butter.
Alison Andrews says
Hi Elaine, in the US you get a brand of vegan butter called Earth Balance. I’m in Dubai and I use an Australian brand called Nuttelex, they have ones made with olive oil or coconut oil. These are vegan created brands. However, you can also use a margarine that doesn’t contain animal byproducts, this would just be a case of reading the labels to find which ones are vegan. You can usually find one that is.
Euphemia says
Nuttelex