Vegan Mushroom Risotto
Creamy, full of flavour and super easy. A great recipe to impress friends without much effort. This easy vegan mushroom risotto is absolutely delicious. It’s so creamy and flavourful you’d never think it was vegan. It’s so simple to make and completely adaptable in that you can chuck in any of your favourite ingredients.
What you need
- oil
- shallots
- garlic
- arborio rice
- closed cup mushrooms
- portobello mushrooms
- vegetable stock
- lemon
- nutritional yeast
- fresh parsley
- knob of vegan butter
How to make vegan mushroom risotto
Chop the shallots and garlic, adding to the pan with a healthy glug of oil.
Fry until the onions and garlic have softened. Meanwhile chop up the mushrooms.
Add the mushrooms to the pan, cooking until they have softened and shrunk.
Add in the rice and stir together for approx 1 minute.
Prepare your stock and add around 1/4 to the rice to the pan, mixing everything together. Stir continuously over a gentle heat until the rice has absorbed all of the liquid.
Add a little more stock, stirring again in with the rice until all of the liquid is absorbed. Repeat this process over until all the stock has been added.
When the risotto is cooked, remove the pan from the heat.
Squeeze in the lemon to the mushroom risotto, add in the nutritional yeast, parsley, butter and salt and pepper. Stir together, and adjust seasoning to taste.
Mushroom risotto is a really delicious meal that can be adapted with a variety of yummy vegetables like mushrooms, butternut squash, asparagus, tomatoes etc.
It is a great option to make for family or friends who are not vegan, as it is a dish they most likely have enjoyed before without considering the fact that it is vegetarian. As it’s often on restaurant menus, it will feel familiar while also being a perfect recipe to impress non-vegans.
Adding butter at the end really adds a yummy creamy texture, but you can leave this out if you prefer.
Top the mushroom risotto with some vegan parmesan if you can get your hands on some.
More mushroom recipes
- Creamy Garlic Mushroom Pasta
- Vegan Mushroom Wellington
- Portobello Mushroom Salad
- Tenderstem Broccoli and Mushroom Stir Fry
- Smoky Mushroom & Sweet Potato Stew
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Vegan Mushroom Risotto
Ingredients
- oil
- 4 shallots (finely chopped)
- 3 garlic cloves (finely chopped)
- 300 g arborio rice
- 250 g closed cup mushrooms (chopped)
- 2 portobello mushrooms (chopped)
- 1 l vegetable stock
- 1 lemon (juiced)
- 2 tbsp nutritional yeast
- 2 tbsp fresh parsley (chopped)
- salt and pepper
- 25 g vegan butter
Instructions
- Add the shallots and garlic to the pan with a healthy glug of oil. Fry until the onions and garlic have softened.
- Add the mushrooms to the pan, cooking until they have softened and shrunk.
- Add in the rice, season and stir together for approx 1 minute.
- Add about a quarter of stock to the rice in the pan, mixing everything together. Stir continuously over a gentle heat until the rice has absorbed all of the liquid.
- Add a little more stock, stirring again until all of the liquid is absorbed. Repeat this process over until all the stock has been added.
- When the risotto is cooked, remove the pan from the heat.
- Squeeze in the lemon to the mushroom risotto, add in the nutritional yeast, parsley, butter and salt and pepper. Stir together, and adjust seasoning to taste.
Video
Notes
- Mushroom risotto is a really delicious meal that can be adapted with a variety of yummy vegetables like mushrooms, butternut squash, asparagus, tomatoes etc.
- It is a great option to make for family or friends who are not vegan, as it is a dish they most likely have enjoyed before without considering the fact that it is vegetarian. As it's often on restaurant menus, it will feel familiar while also being a perfect recipe to impress non-vegans.
- Adding butter at the end really adds a yummy creamy texture, but you can leave this out if you prefer.
- Top the mushroom risotto with some vegan parmesan if you can get your hands on some.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
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17 comments
Trina
Hi Madeleine,
Your recipe calls for 11 cubes of veggie stock. I’m guessing it’s a typo and should only be 1 cube.
Thank you for all you do and for your wonderful recipes!
I hope you’re feeling better♡
Trina
Taylor
Trina, it’s a "1" and a lower case L. I thought the same thing but realized shes saying "one litre". How that helps!
Misdy
Trina,
I don’t think that it reads 11 cubes of veggie stock. I think it is one liter veggie stock. That liquid is need to cook the aroborio rice.
Fiaud
Hi Madeleine,
I have a super small pot, and don’t think it can fit everything. So, I’m going out to purchase something bigger. How many liters can your pot hold? or what size should I purchase?
Evie
Very excited to make this!!! Thanks for creating and sharing 🙂
Sigma
It took me 1 hour in total to complete this! The longest part was cooking the rice, it didn’t absorb the stock very quickly so I had to stir, and stir, and stir… but apart from that, this recipe is so good! And it’s still very creamy even without the vegan butter so it’s perfect. I will definitely cook this for non vegan people!! Thank you Madeleine!
Narumi
Hi. I am a university student from Japan. I came here from your YouTube video, which I really love all of them. And you made me think that I would like to become vegan. So I just ordered the nutritional yeast (I’ve never heard of it before) and I made this! It was soooooo good!! I loved it! Thank you for inspiring me, and good vegan recipes encourage the vegan beginner so please keep on going.
Connor
I made this recipe today – it’s simply delicious. The addition of the lemon really finishes the dish off nicely. I would definitely recommend this, for anyone that is a fan of mushrooms.
Jess
This.is.so.tasty. Pretty easy to make, just gotta keep stirring! Highly recommend!
Zsófi
Thanks, super creamy even without the butter 😊😊😊 i am a beginner, this recipe offered a good experience.
Carol Wilson
I made this recipe for lunch today, absolutely delicious – so rich and creamy! I added some petit pois for colour and texture. Will definitely be making this again. Thanks!
Franzi
Thank you so much for sharing this recipe. It was super tasty, creamy and comforting. I’ve only recently started a plant-based diet and this risotto is amazing! Thank you for making it so approachable.
Monica
I seriously LOVE this recipe. I now make risotto almost once a week and just switch up the veggies. I have to control myself and not make it more. So simple! I omit the vegan butter (don’t buy it) and just add a dollop more of olive oil. Thank you!! 🙂
Ariana
How long does the dish last in the fridge?
merlen
You are a life Saver! Thank you so much for simple delicious Recipes.
Zoi
I freaking loved this! Unique burst of flavours. Thanks Madeline, it’s been like 5-6 years I’ve been making this.
MaddieAuthor
This is so great thank you’ve been loving this recipe for so many years!