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Vegan mushroom risotto

Creamy Vegan Mushroom Risotto

  • Author: Alison Andrews
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 4
  • Diet: Vegan


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.


For the Risotto:

  • 1 Tbsp Olive Oil
  • 1 Medium Onion (Chopped)
  • 5 cups (480g) Cremini Mushrooms (Sliced)*
  • 1 Tbsp Crushed Garlic
  • 1 and 1/2 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):


  1. Add the olive oil to a pot with the chopped onion and sauté on medium high for a couple of minutes until softened.
  2. Add sliced mushrooms and garlic and toss with the onions.
  3. Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.
  4. Then remove the lid and add the rice and sauté it with the onions, mushrooms and garlic.
  5. Then add 3 cups of vegetable stock, stir well, cover and simmer for around 20 minutes until the broth is mostly absorbed. *(See Notes)
  6. Then add 1 and 1/2 cups vegetable stock, stir well again, cover and simmer for around 10 minutes until the broth is mostly absorbed.
  7. Then add a final 1 and 1/2 cups of vegetable stock, stir well again, cover and simmer for a final 5-10 minutes.
  8. It’s ready when all the stock has been mostly absorbed by the rice.
  9. Turn off the heat and stir in the 2 Tbsp of vegan butter.
  10. Add sea salt and black pepper to taste.
  11. 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.


*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. 

  • Category: Entree, Dinner, Savory, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 4)
  • Calories: 396
  • Sugar: 3.3g
  • Sodium: 1219mg
  • Fat: 9.2g
  • Saturated Fat: 1.8g
  • Carbohydrates: 69.3g
  • Fiber: 4.6g
  • Protein: 9.9g

Keywords: vegan mushroom risotto