Wallflower Kitchen

Vegan Recipes

Creamy Mushroom Risotto (Vegan + GF)

Creamy Mushroom Risotto (Vegan + GF) This mushroom risotto is a recipe I make often. It’s quick, easy, guaranteed deliciousness. Why I haven’t posted it on the blog yet is beyond me…

And no, you don’t need any cheese to achieve this creamy texture and full flavour!

I usually just make it with vegetable stock cubes but lately have been using my gut-healing vegetable broth which is not only more nutritional but adds a wonderful flavour. I also recommend mushroom stock, if you happen to have some.

For a subtle cheesy flavour, I often add nutritional yeast – you can buy this in health food stores or online but don’t worry if you can’t find it. It’s still delicious without it!

This risotto is:

  • Dairy-free
    •
  • Vegetarian & vegan
    •
  • Gluten-free
    •
  • Nut-free
    •
  • Soy-free
    •

Creamy Mushroom Risotto (Vegan + GF)

Creamy Mushroom Risotto (Vegan + GF)

Creamy Mushroom Risotto (Vegan + GF)

Yield: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

An easy, healthy weeknight meal that's super creamy and full of flavour.

Ingredients

Instructions

  1. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
  2. Add the mushrooms and cook for a further minute.
  3. Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
  4. Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
  5. Serve and enjoy!

Notes

*White wine vinegar adds extra flavour but it still works well without it.

**Nutritional yeast adds a cheesy flavour but again, still works well when left out.

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© Aimee

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Creamy Mushroom Risotto (Vegan + GF)

Reader Interactions

Comments

All commentsReviewsQuestions

  1. Bianca Peter says

    I made this today. Very delicious, added it to my go to recipes. Whole family enjoyed. Only thing I would suggest is that I made this recipe increasing the ingredients (apart from the onions and garlic) by half, and I felt that only made 2 servings instead of 3. So maybe double this recipe if you are not eating alone.
    Reply

  2. Hannah says

    I'll admit that I'm a skeptic when it comes to vegan substitutes, and when I went to buy the nutritional yeast I was even more skeptical. Consider me swayed. It's delicious! I can't believe how cheesy and rich it tastes. I can't wait to make it again!
    Reply

    • Aimee says

      So pleased you enjoyed it, Hannah! I was also very skeptical when I first tried nutritional yeast but now I'm hooked and put it on everything.
      Reply

  3. Bernadette says

    Made this recipe because I have been vegan since I had heart surgery 2 years ago and wanted something simple for dinner a little risotto anssome salad. I added peas to my risotto at the end. I used whole grain risotto rice took longer and more liquid to soften rice but once it was done it was delicious with my salad. Had leftovers for the next day and I it with spinach and kale. Wonderful. I recommend this recipe to anyone not just vegans. Makes a wonderful side dish.
    Reply

  5. Rebecca says

    Delicious!! Made this recipe tonight for my boyfriend and I as we are trying to incorporate more vegan meals into our life. Let me tell you, this recipe did not disappoint. I was really nervous too when adding the nutritional yeast (never heard of it before) but I’m so glad I did! Did not add the white wine vinegar because I forgot to buy it, but it was delicious without. Thank you for such a lovely, easy, vegan recipe! I will definitely be saving it!
    Reply

  6. Y Hallam says

    I'm new to being dairy free and I didn't know if risotto would taste any good without a hefty whack of parmesan but this does. I included the white wine vinegar and half of the recommended nutritional yeast. I also substituted the parsley with fresh chives and stirred through chilli flakes at the end. This is easy to make, tasty comfort food!
    Reply

  7. Jessica says

    I love the recipe it's really good and it is creamy, I used the nutritional yeast + rice wine vinegar and add carrot. Turns out really good, I will definitely make this again maybe add something else, to me its missing something, I know its vegan recipe but I think I will like it better with adding bacon or chicken.
    Reply

  8. Caitlin B says

    This is freaking amazing. I'm newly vegan (going on 1 week woohoo!) and I decided to try this out. I've never made risotto before so I was kinda scared but it was so easy!! I added some soymilk into it after most of the stock was soaked up and ohhhh my gosh it's so amazing. I'll have to try it with the yeast next time too! I'll definitely be making this again!
    Reply

  9. Sudsie says

    Made and dehydrated this for my thru-hike of the Colorado Trail. So freaking good! I added tofu for protein and it turned out amazing! Will be eating this again this summer on the Appalachian Trail for sure :)
    Reply

  11. Rachel Kevern says

    Honestly amazing. My favourite recipe! Made it for my family a couple of weeks ago and they loved it, and made it for a bunch of uni friends tonight and everyone wanted more! Thank you for the lovely recipe
    Reply

  13. Angela says

    Made this for dinner tonight. Sadly, it's not at all good. :( I'm not trolling, I promise. Kids won't eat it and I can't finish my serving. My husband eats anything and just said, "It's not nasty." *¯\_(ツ)_/¯
    Reply

    • Sarah says

      This was delicious! I could have easily had a second portion and my 3 year old daughter cleared her plate. My fiance is not a lover of risotto and even he gave it two thumbs up, will definitely be a regular in our house. We kept to the recipe, using the nutritional yeast but no vinegar. Only complaint was that the portion was too small for something this tasty, will definitely double up next time!
      Reply

  14. Julie says

    Wow wow wow. I’ve never cooked risotto before, the thought of it scared me abit! But that was soooo simple and super tasty! Thank you so much for sharing :-).
    Reply

  15. Di says

    I have a complaint I am afraid :( .... I made four portions of this today. I was going to have a portion each Saturday. So a months worth. There is now only one portion left :) . I loooooooove this so much!! It is my new comfort food. Only reason there is one portion left, is cos my tummy is so fullll, I cannot fit anything else in. I now know why I rarely make foods I love ... cos I eat them up immediately, I can never save foods :) :) Wonderful recipe. I must now try and work out how to batch cook and get some to the freezer before they get to my tummy :) :) :)
    Reply

    • Alex says

      i cooked mostly with the lid on, but very frequently stirred it so all the rice would get equal heat and moisture. Constant stirring also helps break down the starch in the rice to give it that creamy consistency thats so good!
      Reply

  17. Alison says

    This receipe is wonderful. I didn’t have any Arborio rice on the spot so I substituted with jasmine rice... it was phenomenal. Newly vegan, I was searching for quick recipes I could make for dinner (and lunch the next day) for myself after I already made the husband and kids a non-vegan dinner. This is one I WILL DEFINATELY make again. And, I’m sure if I served it to my husband tonight he would have never know it was vegan and he would have asked for seconds! : ) Thanks for sharing this recipe!!!
    Reply

  18. Anita says

    Thank you so much for the mushroom risotto recipe! I have never had nutritional yeast and thought to give it a try... I think you have just saved my life!! Lol I have been craving cheese and I can't wait to try out some more recipes using this new ingredient. Many thanks
    Reply

  19. Dina says

    Where do you find plain, uncooked risotto? I have been to three stores, including Whole Foods.
    Reply

    • Marina says

      I did the same thing haha. Finally I figured it out. It's not called risotto rice. It's called Arboro rice, which is used to make risotto
      Reply

    • Jude says

      Try looking for Arborio Rice which is the rice used in Risotto. The recipe should actually say arborio.
      Reply

  20. Suzanna Cravy says

    I saw this recipe and decided to make it for my newly vegan 15 year old daughter. I was so hesitant about nutritional flakes, but I’m so glad I bought them!!! It added such a Parmesan cheesy flavor. My daughters stomach gets so upset with cheese, but she misses it so much. This was the PERFECT substitute and so easy to make. I followed the directions exactly and it was perfection. Thank you!!
    Reply

  21. Alli says

    I think the stock I used was too strong, it overpowered the risotto. Next time I will reduce the stock by a half cup and add white wine instead. I am certainly keen to try this again with a few personal tweaks.
    Reply

  24. Mel says

    Made this today for lunch as my first vegan meal and absolutely loved it! So much flavour without any animal products, it's amazing. 5 stars, would definitely recommend to anyone even anyone who isn't vegan!
    Reply

  28. Nelema says

    I loved this and yes it was soo soo soo creamy! We didn't add anything extra and tbh it didn't need anything more. This is such an awesome and easy recipe to make, definitely one to save. I increased my portions a little so myself and my husband could take it for lunch. Thank you soo much for sharing. Can't wait to try the other recipes on this website!
    Reply

  29. Vivian says

    Will this work for 6 servings if I triple the recipe? I just know that usually you add liquid 1/2 cup at a time so just worried if I add a lot of liquid it may get mushy. What about this recipe makes it creamy?
    Reply

  31. Nish says

    I just made this tonight, soooooo easy and delicious! Took no time to prepare and the risotto literally looks after itself. I didn't add the yeast flakes and added chopped silverbeet to the mix (because it was sitting in the fridge). After adding the hot stock, mine literally cooked to perfection in 20 mins. Added walnuts on top to be fancy haha. My flatmates loved it too! Try this recipe, its so easy! Simply delicious!!!
    Reply

  32. Jono says

    Just made this for my vegan wife. I doubled the recipe to make enough for 4. I used the absorption method adding a cup of stock at a time. I also topped mine with a bit of finely grated cheese. (Im not vegan) Was delicious and my wife loved it. Will definitely make it again! Thanks.
    Reply

  33. Ian says

    Hi Aimee Thanks so much for this. As a dad needing to cook for vegan teenager daughter this hit the spot even for a meat eater like me! Yummy. Ian
    Reply

  34. Dana says

    Went vegan a few weeks ago, thought it was gonna be really hard and challenging. This recipe made my life a lot easier. :)
    Reply

    • Aimee says

      Well that makes me very happy to hear! Thank you for that comment, Dana :-) Let me know if you have any recipe requests or need any tips on making the transition easier.
      Reply

  35. Riley says

    I just made this recipe with Quinoa instead of risotto rice. It's good, but I definitely think it would be better with risotto. I also left out the white wine vinegar and feel like it could have been helpful in adding a little depth to the flavour. So yummy, though. I'll definitely make it again. Comfort food!
    Reply

  36. Melanie Pennie says

    Just made this tonight and it is absolutely DELICIOUS!!! The best Mushroom Risotto I have ever tasted, could have eaten twice as much!! :)
    Reply

  40. Dina says

    I made this and it was super good. I didn't use the nutritional yeast flakes. Plus I added a can of white kidney beans for added protein. This was what we had for dinner. Going to make this again.
    Reply

    • Aimee says

      So glad you enjoyed it, Dina! And I like to idea of adding the kidney beans - I bet the starchiness made it even more creamy :-)
      Reply

  41. Pete says

    It's good! Only just enough for two, with bread and salad on the side. I will definitely be making this again, but I'll probably use 150g of rice next time.
    Reply

  44. Jac says

    That was dreamfood..no kiddin f..cking delicious. I didnt use wine, but added some coconutmilk at the end and a sqeez lemonjuice.. ;)
    Reply

  45. Angela says

    Hi I'm cooking this tonight it looks declicious! I want to thank you for using measures in your recipes, for those of us in the UK who aren't familiar with the cup system it's a life saver, I find so many recipes that I'm put off trying because I can't convert them with confidence.
    Reply

  46. Cathy says

    Loved this! Added some lead and a dash of lime juice and it was delicious See this as a great base risotto for any beg!!!
    Reply

  47. Miki says

    Absolutely delicious! I found it needed a little extra stock to cook the rice because I didn't use white wine. will definitely cook again!!
    Reply

  48. Lorna says

    This looks so incredible hoping to do it for some meal prep- I just have what may be a weird question but oh well- do you think you could pull this off with brown rice? I know it won't be in any way purist risotto but I try to use brown rice and carbs more from a health perspective plus I always have it lying around! So what do you think, would the same method apply? Thanks a mill x
    Reply

  49. Chelsey Fewer says

    Just made this! So delicious! I put a lot of pepper in mine(I love the taste) and it turned out so well! And I love that it isn't so heavy/doesn't leave me feeling bloated after!
    Reply

  51. Lisa Boyle says

    Love the recipes but can't stand all the advertisements that pop up constantly on your website. So won't be persevering with your recipes.
    Reply

    • Aimee says

      Hi Lisa, sorry to hear that but what do you mean by pop-up? Are you on desktop or mobile? I shouldn't have any pop-ups but I do have mobiles in my sidebar and within the content. I need these to be able to afford to run my site but if they really bother you, you can install an ad-blocker on your browser which will prevent it. Please let me know if you see pop-ups though so I can report them to my ad company. Thanks!
      Reply

  52. Carole says

    I absolutely love this recipe - so easy and delicious! I made it for the third time last night and chucked in a lot of green veg I had (courgette, asparagus, green beans & spinach) and it turned out really well. Yum! Thanks for sharing :)
    Reply

  53. Kat says

    Aimee, I have just discovered your blog via minimalist baker and I love your recipes! This one is definetly my favorite, I stirred in some spinach and it turned out perfectly! Thank you so much for creating simple and amazing recipes xx
    Reply

  54. Holly says

    As a uni student I'm always looking for simple but yummy recipes and this was perfect! It's really easy to make and adjust slightly for your preference, for example I used butter instead of oil as its slightly creamier, and next time i might add some diced spinach! Really lovely recipe!
    Reply

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