Vegan Mushroom Risotto

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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.


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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. 🙂

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recipe vegan mushroom risotto

5.0 from 1 reviews
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!
Author:
Serves: 6+
Ingredients
  • 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
Instructions
  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!
vegan mushroom risotto

Other vegetarian recipes you may want to try:

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About the Author

Ruxandra

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > ruxandramicu.ro < and contact me!

2 Comments on “Vegan Mushroom Risotto”

  1. 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!

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