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.
Maria Ibrahim says
This is my absolute favorite risotto recipe thank you!!!
Alison Andrews says
Awesome! Thanks so much Maria!
Steph says
I cut the recipe in half , (one package mushrooms, half onion, 3 cups broth and 3/4 cup risotto), as it was just myself and my six year old daughter — my husband is away working…plus he is a keto fanatic and wouldn’t dare touch a carb, but I tell you, he is seriously missing out!
I did use mushroom broth to add a richer umami flavor and also added in garlic powder while simmering. At the end it needed a touch more salt so I used garlic salt instead, (just a pinch after it was cooked).
My six year old loves mushrooms, but eats like a bird, but I gave her a good sized portion and was shocked that she finished off an entire bowl, even commenting how tender the mushrooms were, (I used organic white button mushrooms – diced).
I can’t even begin to say how creamy and delicious this was — and a completely vegan dish! LOVE, LOVE, LOVE it!! I will definitely be using this as a future side dish when we have dinner guests and definitely recommend this recipe!
Alison Andrews says
Awesome Steph! I am so happy to hear this, thanks for the wonderful review! 🙂
Ginger Austin says
I am planning to make this for my work Thanksgiving luncheon tomorrow. I’m nervous, as everyone in my office are carnivores, so I need for it to be as amazing as possible. I want to add cranberries (for a little more of a festive flavor), what do you think about that addition?
Alison Andrews says
Hi! I think cranberries could work! I definitely have never tried it with this, but it sounds like it might be a complementary flavor add. Hope it goes well! 🙂
Juliana says
Is this best made with a white onion? Thanks!
Alison Andrews says
White or brown is fine. 🙂
michelle says
I made this the other night and I’m SO happy I have leftovers because I can’t stop thinking about how delicious it is!! Thank you thank you! I didn’t use any vegan parm but I did grate a little cashew over it when serving. This was so simple and so satisfying!
Alison Andrews says
So happy to hear Michelle! Thanks for the great review. 🙂
hassanchef says
Risotto is a favorite dish for my wife and thank you that you share a vegan version of this yummy dish. Actually i wanted to know about Asparagus risotto and how it taste. Thanks again.
Carmen says
Delicious!! A new family favorite. I added tomatoes because I was worried my son wouldn’t go for a dish with just mushrooms, and it worked. Following you on Instagram! Thank you.
Alison Andrews says
Awesome Carmen! Thanks for sharing and the wonderful review! 🙂
Maria Mancini says
I made it last night for my daughter and her friends. We had carnivores, vegetarians and vegans at the table. It was easy, hearty and delicious! It was a nice to have everyone eating the same dish and enjoying it like it was made just for them. Thank you!
Alison Andrews says
Wonderful to hear that Maria! Thanks for sharing and the awesome review! 🙂
Felix Gislén says
Nice
Cait says
Made this last night and I LOVED it! Thank you for this awesome recipe!!
Do you know how long this will keep in the fridge?
Alison Andrews says
Hi Cait! So glad you enjoyed it! It will last a few days (3-4) in the fridge. Thanks for the awesome review! 🙂
Lisa Bosshard says
I have never made risotto until now and this was absolutely wonderful! Hubby raved and so do I. I don’t even normally like mushrooms, but this was excellent! I’ve linked your recipe to the Forks over Knives Facebook group so you may receive additional feedback once they try it. I did use vegetable base instead of broth for greater flavor and it was perfect. As I cooked this while making several other dishes, standing near the stove was not a problem. Recommend someone to use a non-stick style pan to help it absorb without sticking or burning. It was perfect! Thank you for sharing!
Alison Andrews says
That’s wonderful to hear you and your hubby loved it! Thanks for sharing your tips, and I agree! Thanks so much for the great review and for sharing the recipe too. 🙂
Shivanee says
Thank you for this beautiful, simple and hassle-free recipe! I had no risotto rice to hand, so I used farro and it turned out wonderfully! This is the very first time I’ve made risotto, and I’m so grateful to you for demystifying the experience. Many warm thanks from a brand-new, reticent cook!
Alison Andrews says
That’s wonderful to hear! Thank you so much for the awesome review. 🙂
Alice says
Fantastic! I impressed my (non-vegan) family with this dish tonight and they couldn’t get enough of it. Will definitely be making it again.
Prabh says
Hi, what is the serving size for this recipe?
David says
As a beginner Vegan (just started cutting out animal products and meats 3 weeks ago) this recipe was easy to follow, and delicious. My Mother and Brother loved it as well! I ended up cutting up and sauteing asparagus during the step where you saute the mushrooms, and I also added frozen peas during the step where you add the final amount of liquid (since I added frozen peas I only used 5 cups of liquid instead of 6). Turned out great and was a way to get a few more veggies in there! Thanks for the delicious recipe!
Alison Andrews says
Hi David! So glad it turned out well, and that you found the recipe easy to follow! And thanks for sharing your adjustments. 🙂