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Vegan Mushroom Risotto

This creamy vegan mushroom risotto is exactly what you need if you crave a delicious and comforting Italian recipe. Give it a try! 

Rice is one of the staple foods in my pantry. I love making rice pilafs, risottos, stuffings for different veggies and even adding it in soups! I have quite a lot of rice recipes on my blog so check them out if you’re looking for inspiration.

The Essential Italian Cookbook for Vegans

I recommend this cookbook!

Today’s recipe combines two of my favorite ingredients: rice and mushrooms. I was inspired by the traditional Italian risotto recipe, which is not originally vegan but can be easily veganized. I used nutritional yeast instead of Parmigiano and white wine for the perfect flavor! The result was just as I wanted, a creamy and easy to make vegan mushroom risotto!

italian vegan mushroom risotto

Flavored with white wine, herbs, and nutmeg, this easy mushroom risotto recipe is just perfect for when you crave a comfort meal. It’s made with budget-friendly ingredients and easy cooking techniques and no special equipment is required.

If you’re looking for other basic risotto recipes, check out my cauliflower risotto. It has a creaminess like no other risotto recipe! You’ll love it!

Drop me a comment below and send me your feedback! I’d love to hear how this creamy risotto recipe turned out for you. 🙂

P.S. Don’t forget about the Spring Discount – 25% off for Yearly Plans

recipe vegan mushroom risotto

Yield: 6 +

Vegan Mushroom Risotto

vegan mushroom risotto cu ciuperci reteta

This creamy vegan mushroom risotto is exactly what you need if you crave a delicious and comforting Italian recipe. Give it a try!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 250g (2 cups) button mushrooms, sliced
  • 300g (1 ½ cups) arborio rice
  • 1 onion, diced
  • 1.5L (6 cups) vegetable stock or water
  • 80ml (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!

Nutrition Information



Amount Per Serving Calories 208Total Fat 4.8gCarbohydrates 36.6gProtein 4.4g

Did you make this recipe?

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vegan mushroom risotto


Tuesday 1st of May 2018

This was delicious! Loved the texture and didn't miss parmesan at all. Sprinkled lots of nooch on top and it was just perfect. Thank you for inspiring me to cook more plant-based recipe! My husband loves your recipes too!


Tuesday 1st of May 2018

Thanks, Ginnie! Glad to hear you and your husband like the recipes!

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