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.
Thank you so much! Is it possible to use brown rice?
Hi Nora, I have never tried this with anything other than risotto rice, though I believe it can work with any short grain rice.
Delish! I added peas and vegan sausage and it was very creamy and delicious.
Wonderful! Thanks Erin!
Can anybody please tell me how many ml a cup of stock is, thank you ☺️
It’s 240ml.
The best risotto recipe I ve tried. Super easy too. I added some soy cream and nutritional yeast at the end and served with roasted asparagus. Total yum fest! ????
Wonderful! Thanks so much for sharing!
Wow! I’ve never made a risotto before and I was a little bit intimidated. I’m not sure how it’s supposed to taste but I liked it! It was a little salty for me so I think next time I’ll skip the salt since the stock has so much salt. I tried it in my Insta pot and next time I think I’ll use a little less stock. 7 minutes high pressure if anyone is wondering.
Thank you thank you thank youuu for this recipe!
I made this last night and my mum and I both really enjoyed it! I had some dried porcini mushrooms that had been hanging around for ages, so I soaked those in boiling water and then used them as regular white mushrooms, and I saved the water from soaking the mushrooms and used it for part of the stock. I also added some miso paste that needed using up, which I think also gave the flavour a nice boost (especially if you’re mainly just using white button mushrooms). I’m adding this recipe to my mental “things I could possibly serve when I can have friends over for dinner again” list!
Thank you again! I would LOVE to see some other risotto recipes on this site in the future!
Wonderful Lily! Thanks so much for the great review. I will definitely have to do some more risotto recipes in future! 🙂
I made this recipe last night and like some others I added peas and nutritional yeast at the end. I have to say, once I had cooked the onions, garlic and mushrooms I threw in all of the rice and then after a couple of minutes all of the stock! I did give it a few good stirs whilst it was simmering, however I have to say it turned out perfectly. It was lovely and so easy to make, I will be making it again.
Awesome Lucy! So glad it worked out well. Thanks for the great review!
Made this recipe tonight, and yes I did add some white wine, it was delicious.I only used 1 tsp of Olive oil and omitted the butter. It was so creamy and yummy :).
Awesome! So glad you enjoyed it. Thanks for sharing Christina!
We didn’t have any crimini or Bella mushrooms at the time so I sliced up king oyster mushrooms instead and it was delicious! We don’t have to worry about storing it in the fridge or freezing it 🙂 Thanks for the great recipe!
So glad you enjoyed it! Thanks so much for sharing!
Coincidentally, the risotto we make is very similar to this recipe which makes a lovely risotto. We do basically the same but normally include some nutritional yeast, vegan cheese, and peas. The peas add some colour and additional texture as well as a bit of extra protein with the nutritional yeast and vegan cheese making it extra creamy. It’s very easy to make and creamy deliciousness!
Awesome! Thanks for sharing David!
I made this in an Instant Pot and it turned out amazing. Saute onion in oil for a few minutes followed by garlic then added the remainder of ingredients. Seven minutes on high pressure followed by a quick release.
The best risotto I ever made creamy comforting and delicious. Thank you for the great recipe.
Wonderful! Thanks so much for sharing Diane!
I’ve made this many times, it’s so good – and easy!! Sometimes I add peas near the end.
Awesome Alison, and peas sounds like a really good addition to this as well.
This was delicious. Can it be frozen?
Awesome! Thanks Rachel! Yes it can be frozen, let it cool completely before freezing and then thaw overnight in the fridge before reheating. 🙂
Thank you for this perfect recipe! I didn’t believe until I saw your recipe that it was even possible to make a ‘creamy’ risotto and that I won’t miss the ‘cream’. The entire family loved it incl. my 6 year old and 12 year old. My sassy 12 year old said that even if someone didn’t like mushrooms, they will start liking it after they eat this dish! It made my day. Nothing more satisfying that a meal well enjoyed by family. I didn’t have vegetable stock, I added finely chopped garlic, celery and some fresh herbs (Tyme and oregano) from our kitchen garden.
That is wonderful to hear! So happy it was enjoyed by everyone. Thanks for the wonderful comment and review!
This recipe is lovely! Very creamy, super tasty. I stirred in a heaped table spoon of miso paste – simply as I had some leftover – and served with griddled asparagus. It was the perfect lunch for the two of us, with plenty of leftovers! Will certainly be making this again.
Fantastic! Thanks so much Leanne!