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MUSHROOM RISOTTO RECIPE

How to Make 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 a combination of plant-based cream and extra virgin olive oil, which help create a smooth, creamy consistency. To add depth and structure, we use a vegan “Parmesan” made from chickpeas, cashews, almonds, and fresh parsley — a simple blend that brings savory notes without overpowering the mushrooms.

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RECIPE DETAILS

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4

Difficulty: ⭐⭐ ☆ (Medium)
Special Diets: Vegan, Gluten-Free, Mediterranean, Vegetarian
Meal Type: Lunch
The quantities can be easily doubled or halved

INGREDIENTS FOR RISOTTO

For the Vegetable Broth

2 liters (8 cups) 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
320 g (about 1¾ cups) risotto rice
2 tablespoons plant-based cream

For the Mushrooms

1 garlic clove
Extra virgin olive oil
500 g (about 1 lb) mixed mushrooms
Salt, to taste

HOW TO MAKE IT STEP BY STEP

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

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
Set aside

Visual guide

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
Set aside

Visual guide

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

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

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

Visual guide

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

Don't miss here below, the complete video for the vegan mushroom risotto , it will guide you step by step for the best results.

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.

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.

TIPS FOR PERFECT RESULTS

RECIPE VARIATIONS

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.