MUSHROOM RISOTTO RECIPE:
a Classic Italian in a Vegan Version
This vegan mushroom risotto is our plant-based take on a great Italian classic, created to respect the structure, texture, and balance of a traditional risotto while using only simple, everyday ingredients. The goal was not to “replace” the original, but to reinterpret it in a way that feels natural, familiar, and rooted in Italian home cooking.
Instead of the classic butter and Parmesan mantecatura, the risotto is finished with plant-based cream and extra virgin olive oil, for a smooth and creamy consistency. To add depth and structure, we use a vegan “Parmesan” made from chickpeas, cashews, almonds, and fresh parsley. Key steps of the recipe are supported by short videos showing textures and techniques, and you’ll find the full video recipe here below.
VIDEO RECIPE VEGAN MUSHROOM RISOTTO
RECIPE SCORECARD
Healthy:
Delicious:
Speed:
Ease:
* Based on our internal rating system
⭐⭐⭐⭐⭐
⭐⭐⭐⭐⭐
⭐⭐⭐⭐ ☆
⭐⭐⭐ ☆ ☆
8.5
NUTRITIONAL VALUES
* Calculated per portion using standard ingredient databases
480 kcal
70 g
11 g
15 g
Calories:
Carbs:
Protein:
Fats:
Cuisine:
Special Diets:
Meal Type:
20 minutes
35 minutes
55 minutes
4
Prep Time:
Cook Time:
Total Time:
Servings:
RECIPE PROFILE
For the Vegetable Broth
✓ 8.5 cups (2 liters) water
✓ 2 carrots
✓ 3 celery stalks
✓ 1 onion
✓ A handful of mushrooms (any kind)
✓ 2 teaspoons salt
For the Vegan “Parmesan”
✓ 2 tablespoons almonds
✓ 2 tablespoons cashews
✓ Fresh parsley, to taste
✓ A small piece of chickpea-based vegan cheese, to grate
✓ Plant based cream
For the Risotto
✓ Extra virgin olive oil
✓ 1 onion
✓ ½ cup dry white wine
✓ 1¾ cups (320g) risotto rice
✓ 2 tablespoons plant-based cream
For the Mushrooms
✓ 1 garlic clove
✓ Extra virgin olive oil
✓ About 1 lb (500 g) mixed mushrooms
✓ Salt, to taste
INGREDIENTS VEGAN RISOTTO
"We truly love risotto, and this version is one of those that genuinely surprised us. It’s incredibly creamy, full of flavor, and you don’t miss the traditional ingredients at all. The combination of mushrooms and the homemade vegan “Parmesan” creates a depth that feels rich but still very balanced. For us, it’s the perfect example of how a plant-based dish can be both super healthy and absolutely satisfying, without compromising on taste or that classic risotto experience."
HOW TO MAKE IT STEP BY STEP
2. Make the Vegan "Parmesan"
✓ Place the chickpea-based vegan cheese, cashews, almonds, and parsley in a food processor
✓ Blend until you get a fine, crumbly texture
1. Prepare the Vegetable Broth
✓ Place the water, onion, carrots, celery, a few mushrooms, and salt in a saucepan
✓ Bring to a boil, then let it simmer gently for at least 30 minutes
✓ Keep the broth warm while preparing the risotto
3. Cook the Mushrooms
✓ Clean the mushrooms thoroughly and slice them if needed
✓ Heat a drizzle of extra virgin olive oil in a pan with the garlic clove
✓ Add mushrooms, season with salt, cook over low heat for about 10 minutes, stir often
4. Prepare the Risotto Base
✓ Finely chop the onion
✓ Gently sauté it in a wide, high-sided pot with a drizzle of extra virgin olive oil
✓ Do not let the onion brown; if needed, add a little warm broth
Do you want to print or save the recipe?
Prepare the broth
RECIPE MOMENTS
6 sec
Vegan "Parmesan"
5. Toast the Rice
✓ Add the rice to the pot with the onion
✓ Toast it over medium heat for a few minutes, stirring constantly
6. Deglaze with white Wine
✓ Pour in the white wine
✓ Let the alcohol evaporate completely
Sauté mushrooms
6 sec
The base
Deglaze with wine
7 sec
Mantecatura
9. Rest and Serve
✓ Cover the risotto with a lid
✓ Let the risotto rest for a few minutes
✓ Serve with black pepper and extra vegan "Parmesan", to taste
7. Cook the Risotto
✓ Add the hot broth one ladle at a time
✓ Stir often and wait for the liquid to be absorbed before adding more
✓ Halfway through cooking, add the sautéed mushrooms
✓ Continue cooking until the rice is al dente
8. Vegan Mantecatura
✓ Turn off the heat and adjust salt if needed
✓ Add two tablespoons of vegan “Parmesan”
✓ Add the plant-based cream and extra virgin olive oil
✓ Stir and mix gently until creamy
TIPS FOR PERFECT RESULTS
RECIPE VARIATIONS
This vegan mushroom risotto easily lends itself to different variations while keeping its creamy and well-balanced base. You can enhance it with fresh herbs such as thyme or rosemary, or deepen the flavor by using a mix of different mushrooms, from button mushrooms to porcini.
If you enjoy bolder flavors, you can take inspiration from other creamy vegan main dishes on Healthy & Delicious and finish the risotto with a crunchy element, like lightly toasted nuts. Alternatively, for an even more comforting version, serve it as a main course paired with one of our simple, seasonal vegan or gluten free meals, to create a complete and well-balanced menu, perfect for any occasion.
To achieve a truly creamy vegan mushroom risotto, it’s essential to use very hot broth and add it gradually, stirring often. This helps the rice release its starch naturally, creating a smooth and creamy texture. The onion should be softened gently and never browned, to keep the flavor delicate and well balanced.
The mantecatura should always be done with the heat turned off, so the risotto becomes creamy without feeling heavy. Finally, letting the risotto rest covered for a couple of minutes before serving allows the flavors to come together and results in an even more velvety consistency.
FAQs ABOUT VEGAN RISOTTO
Can I make vegan mushroom risotto ahead of time?
Yes, and it’s one of this recipe’s strengths. Unlike traditional risotto, this vegan version keeps its creamy texture even the next day. Store it in an airtight container in the refrigerator and reheat it gently, adding a tablespoon of water or broth if needed.
What type of rice works best for this recipe?
For a creamy, well-bound result, risotto rice such as Carnaroli, Arborio, or Vialone Nano works best. These varieties naturally release starch during cooking and enhance the vegan mantecatura.
Can I use dried mushrooms instead of fresh ones?
Yes, dried mushrooms can be used instead of fresh ones or in addition to them. Just soak them in hot water for at least 20 minutes, then drain and squeeze them well before using.
Contact
info@healthyandelicious.com
© 2026. All rights reserved.
Complete video library