There’s something undeniably comforting about a warm bowl of risotto — creamy, rich, and indulgent. This vegan mushroom risotto brings all the classic flavors of the Italian original without any butter, cream, or cheese.
Instead, we’re loading it up with plant-based goodness: deeply savory mushrooms, white wine, and a hint of nutritional yeast for a cheesy finish. It delivers complex, satisfying flavors for a recipe that’s easy to make on a busy weeknight.
Whether you’re cooking for a special dinner or just want something cozy for a Tuesday night, this vegan mushroom risotto recipe delivers big on taste and texture — and it’s surprisingly easy to make. Let’s dig in!
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What Makes This Recipe Special
This risotto is all about depth of flavor. A mix of white button, cremini, and wild mushrooms brings earthy complexity, while the use of Arborio rice (or Carnaroli rice if you’ve got it!) gives that signature creamy texture without dairy.
We’re using vegan butter, garlic cloves, and a touch of white miso paste to build savory layers, plus nutritional yeast and vegan Parmesan cheese for richness. A little lemon juice at the end brightens everything up, and you can even stir in frozen peas or finish with truffle oil if you’re feeling extra.
This dish is:
- dairy-free and completely plant-based
- easy enough for weeknights
- elegant enough for guests
- customizable
Shopping List
- olive oil
- vegan butter
- yellow onion
- garlic
- Arborio rice (or Carnaroli rice)
- dry white wine
- vegetable broth or mushroom broth
- mixed mushrooms (cremini, button, baby bella, etc.)
- dried porcini mushrooms
- white miso paste
- nutritional yeast
- vegan Parmesan cheese
- lemon juice
- sea salt and ground black pepper
- Optional add-ins: green peas, truffle oil, crispy roasted mushrooms
How to Make Vegan Mushroom Risotto
Prepare the dried mushrooms
Soak the dried porcini mushrooms in 1 cup hot water for 15–20 minutes. Once soft, drain and chop, reserving the soaking liquid to add to the broth.
Sauté the aromatics
In a Dutch oven or deep skillet, heat olive oil and vegan butter over medium heat. Add the chopped onion and cook for 4–5 minutes until translucent. Stir in garlic and cook for another minute.
Cook the mushrooms
Add all fresh mushrooms and the rehydrated porcini to the pot. Season with a pinch of salt and cook for 6–8 minutes, until mushrooms are browned and have released their moisture.
Toast the rice
Add Arborio rice to the pan and stir to coat. Let it toast for about 2 minutes, stirring frequently until it becomes slightly translucent at the edges.
Deglaze with wine
Pour in the white wine and stir until absorbed, scraping up any browned bits from the pan.
Slowly add broth
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. This step takes 18–20 minutes.
Stir in miso and finish
When the rice is tender and creamy, stir in the miso paste, nutritional yeast, vegan Parmesan, and lemon juice. Season with sea salt and black pepper to taste.
Optional finishing touches
Add frozen peas for color and sweetness, or finish with a drizzle of truffle oil. For a luxe topping, sprinkle with crispy roasted mushrooms before serving.
Why This Recipe Works
Classic risotto depends on a slow, hands-on cooking process to release the starches in the rice — and that’s where the magic happens. In this vegan version, we build on that creamy texture with umami-rich mushrooms, white miso paste, and nutritional yeast instead of heavy cream or cheese. The result is deeply satisfying and silky without being heavy.
Plus, by layering different types of mushrooms (including porcini and cremini), we’re creating that restaurant-level flavor in your own kitchen.
Variations to Try
Go gluten-free Swap the traditional Arborio rice with certified gluten-free risotto rice and double-check your broth labels.
Make it nut-free Skip any store-bought vegan cheese with cashews, and stick to nutritional yeast for that cheesy flavor.
Try coconut cream For a hint of richness, stir in a tablespoon of coconut milk or vegan creamer at the end.
Add a protein boost Stir in some cooked lentils or top with marinated tofu cubes.
Change the mushrooms Use oyster, chestnut, or even a mushroom blend with mushroom powder for deeper flavor.
Tips to Keep It Fresh
This risotto is best served right away, when it’s at its creamiest. If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
To reheat, add a little broth or water and warm gently on the stove, stirring until smooth again.
Avoid freezing, as the texture tends to break down. If you’re meal prepping, consider prepping the mushrooms and storing them separately for quick assembly.
Vegan Mushroom Risotto
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 cups vegetable broth or mushroom broth warmed
- 1 1/2 cups mixed mushrooms (cremini, button, baby bella) sliced
- 1/2 cup dried porcini mushrooms soaked and chopped
- 1 tablespoon white miso paste
- 1 tablespoon nutritional yeast
- 2 tablespoons vegan Parmesan cheese
- 1 tablespoon lemon juice
- sea salt and black pepper to taste
- Optional: 1/2 cup frozen peas truffle oil, crispy mushrooms for topping
Instructions
- Soak dried porcini mushrooms in hot water for 15–20 minutes. Drain, reserving soaking liquid. Chop mushrooms.
- Heat oil and vegan butter in a Dutch oven over medium heat. Sauté onion for 4–5 minutes. Add garlic and cook 1 minute.
- Add sliced mixed mushrooms and chopped porcinis. Season with salt. Cook for 6–8 minutes until mushrooms release moisture and brown.
- Stir in rice and toast for 2 minutes until slightly translucent.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring often. Wait until absorbed before adding more. Continue cooking for 18–20 minutes.
- Stir in miso paste, nutritional yeast, vegan Parmesan, and lemon juice. Adjust seasoning.
- Stir in cooked green peas or top with truffle oil or crispy mushrooms if desired. Serve warm.
This vegan mushroom risotto makes plant-based eating feel indulgent, not restrictive. It’s rich, creamy, and layered with earthy, savory notes that even the most dedicated risotto lovers will appreciate.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
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FAQs
Can I make vegan mushroom risotto without wine?
Yes, just replace the wine with vegetable broth plus a teaspoon of lemon juice or white wine vinegar for acidity.
What kind of mushrooms work best for risotto?
A mix of cremini mushrooms, white button mushrooms, and porcini mushrooms gives great depth. You can also use baby bella mushrooms, oyster mushrooms, or even dried wild mushrooms for a bolder flavor.
Is risotto rice different from regular rice?
Yes. Arborio and Carnaroli rice are starchy varieties that give risotto its signature creaminess. Regular white rice won’t achieve the same texture.
Can I cook risotto in an Instant Pot?
You can! The method is different, but many people love the ease. Just be sure to sauté your mushrooms first and adjust the liquid ratios.
What can I use instead of vegan Parmesan ?
Nutritional yeast alone adds a cheesy flavor, or try a sprinkle of crushed cashews mixed with garlic powder and salt. But of course, you can add vegan parmesan if you’d like!
