Creamy Vegan Mushroom Risotto (2024)

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

1. Vegan Stuffed Peppers
2. Vegan Pho
3. Vegan Ramen
4. Teriyaki Tofu
5. Vegetable Casserole
6. Easy Ratatouille

Did you make this recipe? Be sure to leave a comment and rating below!