Vegan Mushroom Risotto
Prep time
Cook time
Total time
This creamy vegan mushroom risotto is exactly what you need if you crave a delicious and comforting Italian recipe. Give it a try!
Serves: 6+
  • 2 cups button mushrooms, sliced
  • 1 ½ cups arborio rice
  • 1 onion, diced
  • 6 cups vegetable stock or water
  • ⅓ cup white wine
  • 2 Tbsp olive oil
  • ⅓ tsp nutmeg
  • 1 Tbsp nutritional yeast
  • sea salt and ground pepper, to taste
  1. Heat the olive oil in a large pot, over medium heat.
  2. Add the onions and saute for 2 minutes.
  3. Add the mushrooms and continue to cook, stirring occasionally, for 6 more minutes.
  4. Add the rice. Cook it for one minute then add the wine. Stir and cook one more minute. Add 3 cups of veggie stock or water and continue to cook on low heat, stirring occasionally.
  5. When the stock is absorbed, add the rest of the quantity and cook for 10 minutes or until the stock is absorbed and the rice is silky and creamy.
  6. Add nutmeg, nutritional yeast, salt and pepper to taste. Cover and let sit for 5 minutes before serving.
  7. Top with some fresh chopped herbs and enjoy this delicious vegan mushroom risotto!
Recipe by Gourmandelle | Vegetarian Blog at