This easy, healthy weeknight meal is super creamy, yet light, and one of my all-time favourites. Not only is it dairy-free/vegan but it is naturally gluten-free too.
This vegan mushroom risotto is a recipe I make often. It’s quick, easy, guaranteed deliciousness.
A great dish to try if you’re new to a vegan diet as it’s really simple and will really satisfy your tastebuds.
You don’t need any dairy to achieve this creamy texture and full flavour! Follow my tips below for risotto success…
Vegan Risotto Making Tips
- Stirring regularly. You don’t have to stand over the stove, stirring constantly but regular stirring will help the rice release it’s starch.
- Adding the stock a cup at a time. Adding the stock in all in one go is simply just like boiling rice but we want a creamier result than that.
So adding the stock in a bit at a time, waiting until each ladel-full has nearly been absorbed will help create that gluey texture.
- “Mantecatura” – Loosely translated as “enrichment” or to give something a buttery texture.
This is achieved at the end of the recipe, when the rice is almost cooked and the liquid has very nearly been absorbed.
Remove the rice from the heat and stir for a couple of minutes, adding an extra ingredients, such as dairy-free butter, oil, vegan cheese, nooch or fresh herbs.
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 shiitake dashi, 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!
More Vegan Risottos
Tomato Risotto with Roast Vegetables
Vegan Mushroom Risotto
An easy, healthy weeknight meal that's super creamy, yet light, and full of flavour. Not only is it dairy-free/vegan but it is naturally gluten-free too.
- 1 tbsp olive oil
- 1 shallot, or ½ white onion, diced
- 3 garlic cloves, minced
- 100 g / 3.5 oz button mushrooms, thinly sliced
- 100 g 3.5 oz (approx ½ cup) risotto rice
- 500 ml (2 cups + 1 tbsp) vegetable stock
- ½ tbsp white wine vinegar, (Optional)*
- 4 tbsp nutritional yeast flakes, (Optional)**
- Fresh parsley, to serve
- Salt and pepper, to taste
- Heat the olive oil in a large sauté pan. Add the shallot and garlic and cook on a medium-low heat until softened.
- Add the mushrooms and cook for a further minute.
- Stir in the risotto rice and vinegar. Immediately pour in a ladle of stock and bring to a boil then reduce to a simmer. Wait for the rice to absorb the liquid, before adding another ladle full. Repeat for approximately 30 minutes, until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
- Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
- Serve and enjoy!
*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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Nutrition InformationYield 2 Serving Size ½ recipe
Amount Per Serving Calories 322Total Fat 8.8gSaturated Fat 1.8gTrans Fat 0gCholesterol 0mgSodium 103mgCarbohydrates 50.5gFiber 4.1gSugar 3.4gProtein 10.6g
Probably the best vegan dish I’ve had. I used a few extra mushrooms as the sliced pack had 150g. Such an easy recipe also. Will definitely use again and again
Thank you, Emma! That makes me very pleased to hear.
This was so delicious! First time making a vegan risotto and was a little nervous how it would turn out, and was so pleasantly surprised! Added some lemon zest on top! Will defintiely be making this again :)
Ah, I’m so glad you enjoyed it! Pleasant surprises are the best.
Great recipe for my newly vegan husband. I agree on the portion sizes… doubled the recipe for two adults and two littles, plus added a tray of roasted sweet potato/pumpkin with rosemary rather than mushrooms as I was cooking from what I had in the kitchen and added some silver beet too for extra veg!
Sarah Davies says
Hi do you have the nutritional info for this recipe please
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.
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!
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.
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.
Nikki Crist says
It was good but the portion size was so small. I will make it again but double the recipe.
This is one of my favourite recipes since going vegan! I cannot recommend enough
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!
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!
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.
Try adding roasted aubergine :)
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!
So glad you enjoyed it! Thanks Caitlin :)
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 :)
That’s so cool, I didn’t know you could dehydrate a dish like this! Very happy you enjoyed it :-)
Michelle Ash-Forget says
Can you please explain how you dehydrated it? Thanks so much.
Can I make this the night before and bring it as a school lunch the next day?
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
This is the first risotto I have ever made.
It was do easy and we just loved it.
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)_/¯
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!
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 :-).
Ah, I’m so glad you liked it! Thanks Julie :)
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 :) :) :)
Cook with or without a lid?
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!
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!!!
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.
Where do you find plain, uncooked risotto? I have been to three stores, including Whole Foods.
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
Try looking for Arborio Rice which is the rice used in Risotto. The recipe should actually say arborio.
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!!
Nutritional yeast is also a good source of b12 for vegans. Its good to sprinkle on her food daily!
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.
Maria Koutsogiannis says
Can’t wait to try this! It looks so tasty.
Thanks for sharing! I’ve been trying to eat more mushrooms!
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!
Was absolutely gorgeous! Will defiantly make again
Daniela Silva says
The best vegan risotto recipe, I have tried. Thanks for sharing it.
Absolutely gorgeous this risotto, best one we’ve made …..does anybody know the calorie value?
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!
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?
Kerry H says
Has anyone tried making a crockpot version of this?
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!
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!
So happy you both enjoyed it! Thanks Jono
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.
Hi Ian. So glad it went down well! Makes me very happy to hear that it’s meat eater-approved too :-)
Went vegan a few weeks ago, thought it was gonna be really hard and challenging. This recipe made my life a lot easier. :)
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.
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!
Yes, I like quinoa but can’t imagine it working too well with this recipe. Glad you enjoyed it anyway!
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!! :)
Yay, so pleased to hear that! I can always eat at least twice as much as I’m supposed to ;-)
Helen Bolton says
Made this last night. So easy! And guess who ate all the leftovers? Yep me!
Haha so glad you enjoyed it Helen! Thank you for letting me know :)
Katherine L says
Such an easy recipe to make. I ended up with extra. I wonder if this recipe can be frozen?
Can you freeze this delicious meal?
Boyan Minchev says
Great vegan risotto, an amazing recipe with style. Thank you for sharing this incredible dish with us.
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.
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 :-)
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.
I added roasted chickpeas and sweet potato and WOW it was amazing <3 thanks for this
A mazing!!!! This was sooo good, could have licked the bowl!
That was dreamfood..no kiddin f..cking delicious. I didnt use wine, but added some coconutmilk at the end and a sqeez lemonjuice.. ;)
Haha! So happy to hear that :D Love the addition of coconut milk.
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.
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!!!
Lead? Lead???? Peas, autocorrect, P E A S
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!!
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
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!
I put lot’s of pepper on things too, especially risottos! So glad you enjoyed it, thanks so much for letting me know :-)
Edwina at Induction Cooking says
This looks incredibly delicious. I adore mushroom risotto and I haven’t made it an a long time. Your recipe looks quite straight forward so I’m looking forward to trying it. Mushrooms and garlic, yum.
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.
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!
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 :)
It makes me so happy to hear that, Carole! Thanks for letting me know you enjoyed it :-) One of my favourite dinners.
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
Oh I’m so happy to hear that, thanks for letting me know you enjoyed it Kat! Always makes my day :-) x
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!
Thanks Holly, I’m so pleased you enjoyed it! I love it’s simplicity too, I usually make this when I want something quick and easy :-)
Chelsey @ Chelsey Crafts says
Just stumbled upon your blog and it is now amongst my favourites! Lovely photos and writing :)
Thank you so much, Chelsey! That makes me very happy to hear :-)
Hana | Nirvana Cakery says
Love the simplicity of this dish Aimee. Perfect weeknight dinner:) x
Thank you my dear, one of my all-time favourites!
You must move in with me and cook me risottos like this one FOREVER! ;) yummo as always gal! XXX
Thanks girl! x
I’ve never been a big fan of risotto, mainly because I find it so heavy! This cream-free version however looks and sounds delish! Must try it :D
Some risottos are definitely heavy but this one is pretty light as it doesn’t have the dairy to weigh it down ;-)
Natalie | Feasting on Fruit says
The incredibly creaminess factor with absolutely no creamy ingredients–it’s amazing! And I love the idea to use your gut healing broth for an extra nourishing touch. Already pinned and craving :)
Thank you Natalie! Gotta love the creaminess factor :-)
Becky Striepe says
This looks so creamy and delicious!
Rebecca @ Strength and Sunshine says
Your photos are always so elegant, Amy! Love it and I haven’t made risotto in so long, but it will always be a favorite :O
Aw thanks for saying that, Rebecca!