VEGAN MUSHROOM RISOTTO RECIPE

How to Make a classic Italian comfort food in a vegan version

RECIPE DETAILS

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

• Servings: 4

• Difficulty: ⭐⭐ ☆ (Medium)

• Diet type: Vegan, Gluten-Free, Mediterranean

• The quantities can be easily doubled or halved

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

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

• 1 tablespoon extra virgin olive oil

For the Mushrooms

• 1 garlic clove

• Extra virgin olive oil

• 500 g (about 1 lb) mixed mushrooms

• Salt, to taste

This vegan mushroom risotto was created with the idea of reinterpreting a great Italian classic in a plant-based way, without giving up creaminess or flavor.
Instead of the traditional mantecatura with butter and Parmesan, we use a combination of plant-based cream, extra virgin olive oil, and a vegan “Parmesan” made from chickpeas, nuts (cashews and almonds), and fresh parsley. This blend gives the risotto a rich, velvety texture and a well-balanced taste.

The result is a comforting, fragrant dish that feels familiar yet surprising — and unlike most risottos, it’s just as good (if not better) the next day, when the flavors have time to come together even more.

1. Prepare the Vegan 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. 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 the mushrooms, season lightly with salt, and cook over low heat for about 10 minutes, stirring often.

• Set aside.

3. 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.

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 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.

• Stir in the plant-based cream and extra virgin olive oil.

• Add two tablespoons of vegan “Parmesan” and mix gently until creamy.

9. Rest and Serve

• Cover the risotto with a lid and let it rest for a couple of minutes.

• Serve with freshly ground black pepper and extra vegan “Parmesan,” if desired.

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

TIPS FOR PERFECT 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.

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.

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.

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