This is hands down the BEST Creamy Vegan Mushroom Risotto and I'm not exaggerating. It's uniquely flavorful, rich and indulgent. Ready in just 30 minutes, this easy, gluten-free risotto is a perfect choice for a date night or family dinner.
Believe me if I say that this is the only vegan Mushroom Risotto that you need.
My mom was actually the one who came up with this recipe idea. Ever since she introduced me to it, I've been making this vegan Mushroom risotto on repeat.
It's so easy to make and so good!
This pine mushroom risotto has the best creamy texture. You don't even need to use vegan Parmesan cheese.
I know that for a beginner cook - making risotto can be a daunting task. But hear me out.
This vegan risotto with mushrooms is literally a foolproof recipe. I'll show you step-by-step how to prepare it from start to finish so that you could become a risotto master.
Here's Why This Recipe Works
- Easy and fast. This is my go-to recipe for when dinner time rolls around but I haven't prepared anything ahead of time. This creamy vegan mushroom risotto comes together in no time which is perfect for busy weeknights; It's one of the best vegan mushroom recipes;
- Perfect every time. I made this recipe so many times and it always comes out great. It's creamy without the use of a cream or Parmesan cheese, bursting with rich umami flavor, and absolutely drool-worthy;
- Special ingredients take this vegan risotto to a whole new level of deliciousness. And when I tell special, it doesn't mean the ingredients are fancy. You might actually have them in your pantry. What I guarantee is that you won't find a recipe that has my 3 flavor boosters. They're truly game-changers.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
In this recipe, you'll find familiar ingredients, but also some unexpected players that I truly believe make this ultimate Mushroom Risotto extra special.
- rice - typically Risotto is made with Arborio rice. It has a high starch content which contributes to a creamy risotto. Arborio is sold in every grocery store in a rice and grains aisle. You can also try Carnaroli rice. It's usually sold in Whole Foods or online;
- white Miso paste is great for adding an umami flavor to any dish. In this recipe, it's particularly useful because it intensifies the taste of mushrooms even more. If you don't have Miso paste, I really recommend for you get one on Amazon asap. I add Miso to so many recipes, like Tomato Soup or Chickpeas Stew. It's truly a flavor booster in vegan cooking;
- mushrooms - any mushrooms will work well: Portobello, white button mushrooms or Chanterelles. If you want to take it a step further, you can buy dried Porcini mushrooms, soak them for 30 minutes and then use this mushroom water in cooking the risotto;
- vegetable broth - I recommend homemade broth but store-bought one is fine too;
- olives - pitted Kalamata olives work best in this recipe. Capers, I imagine, could be a good substitution for olives;
- pine nuts. You could probably omit this ingredient, but I really love how pine nuts add a crunchy bite to this risotto
1. Sauté the onion and garlic
Heat 2 tablespoon of olive oil in a large non-stick pan and over medium heat. Add minced garlic, stir for 30-40 seconds and then discard. We use garlic here mainly for the flavor. To the same pan add onion and sauté stirring occasionally for 7 minutes until translucent.
At the same time, place vegetable broth in a medium pot and bring to a gentle simmer over low heat.
2. Add Arborio rice
Add Arborio rice to the onion and stir for constantly for 1-2 minutes until rice kernels start to become translucent.
3. Add spices and broth
Add turmeric, Italian seasoning, 1 teaspoon of salt, ¼ teaspoon of pepper as wells as 1 cup of warmed vegetable broth. Allow the rice to soak up the broth almost entirely before adding another cup.
Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through.
4. Sauté the mushrooms
Heat the remaining 1 tablespoon of olive oil in a smaller pan and over medium heat. Add sliced mushrooms and stir until they start to brown, about 5 minutes. Transfer to a plate.
5. Add Miso paste and the rest of the ingredients to the Risotto
In a medium bowl whisk Miso paste and ½ c of water. Add this mixture to the the pan with Risotto. When Risotto is cooked through, add mushrooms, olives, pine nuts, lime zest and adjust salt and pepper.
Hot broth. There're 2 things you should remember when adding broth to a vegan mushroom risotto. First - make sure the broth is hot. Never add a cold broth to a pan otherwise the risotto will cook unevenly. The best thing to do is to place a pot with a broth over a low heat and simmer it as you cook the risotto.
Adding too much broth. Second - don't add too much stock at once. Only add 1 ladle at a time allowing the rice to absorb all liquid before adding more. If you add too much vegetable stock at once, mushroom risotto will boil and won't be as creamy as it's supposed to be.
Cooking al dente. It's controversial but I never make risotto or pasta al dente. I just don't like a risotto that is undercooked. That being said, everywhere on the Internet you'll find a recommendation to cook risotto al dente. If you like it that way, keep an eye on the rice. About 10-13 minutes into cooking, give cooked rice a try. Each grain should be soft but with a slightly firm center.
Vegan butter. If you want to boost the flavor of Mushroom Risotto even more, add one or 2 tablespoons of vegan butter at the end. I like to use unsalted butter from Miyoko's Creamery.
Frequently Asked Questions
Yes. Make sure to use a bigger pot and add 5-7 minutes to your cooking time to allow for the increase.
Water is fine. You can also use a vegetable bouillon cube, dilute it in water thus creating a "faux" broth.
You can make risotto with Basmati or Jasmine rice. Cooking times may vary though.
You can use wine. ¼ cup of dry white wine should be enough. Just pour it in the pan after you toasted the rice and allow the wine to evaporate, about 3-5 minutes before adding the broth.
Absolutely! Mushrooms pair great with peas, asparagus and leeks. Cook them at the same time as mushrooms and then add to the risotto in the end.
🍲 Storing and reheating
This gourmet Mushroom risotto should preferably be consumed on the same day. If however, you have leftovers, store them in the airtight container in the refrigerator for no more than 1 day.
Reheat risotto in a microwave for 40 to 60 seconds. Also, you can add risotto in a pan, along with a little bit of water or vegetable broth and simmer until it's warm to consume.
🍅 Side Dishes
If you're looking for a quick overview of the recipe, please check out my Vegan Mushroom Risotto web story.
🍴 Similar Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Best Vegan Mushroom Risotto
- 3 tablespoon olive oil
- 3 cloves garlic finely minced
- 1 c white onion finely minced
- 1 ½ c Arborio rice
- 5 c vegetable broth preferably homemade
- ½ teaspoon ground turmeric
- 1 teaspoon Italian seasoning
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- 5 oz Shiitake mushrooms thinly sliced
- 1 tablespoon white Miso paste
- ¾ c Kalamata olives pitted
- ¼ c pine nuts
- ½ teaspoon lime zest
- 2 tablespoon fresh parsley chopped
Sauté the onion and garlic
- Heat 2 tablespoon of olive oil in a large non-stick pan and over medium heat. Add garlic, stir for 30-40 seconds and then discard. To the same pan add onion and sauté stirring occasionally for 7 minutes until translucent.
Add Arborio rice
- Add Arborio rice to the onion and stir for constantly for 1-2 minutes until rice kernels start to become translucent.
Add spices and broth
- Add turmeric, Italian seasoning, 1 teaspoon of salt, ¼ teaspoon of pepper as wells as 1 cup of warm vegetable broth. Allow the rice to soak up the broth almost entirely before adding another cup. Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through.
Sauté the mushrooms
- Heat the remaining 1 tablespoon of olive oil in a smaller pan and over medium heat. Add sliced mushrooms and stir until they start to brown, about 5 minutes. Transfer to a plate.
Add Miso paste and the rest of the ingredients to the Risotto
- In a medium bowl whisk Miso paste and ½ c of water. Add this mixture to the the pan with Risotto. When Risotto is cooked through, add mushrooms, olives, pine nuts, lime zest and adjust salt and pepper.
- Add parsley and serve!
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.