Vegan Mushroom Risotto

When you’re craving something that feels a little fancy but still totally doable on a weeknight, this vegan mushroom risotto delivers. Think glossy arborio rice, golden-seared shiitakes, and a savory, dairy-free finish that tastes like you secretly know what you’re doing (you do).

When you want something elegant and special that doesn’t require turning dinner into a project, this vegan mushroom risotto is the move. Creamy arborio rice, vegan butter, a steady pour of warm stock, and golden-seared shiitakes come together into a dish that feels classic and comforting, not fussy. Finished with vegan parmesan and an optional touch of miso, it delivers the savory depth you expect from a proper risotto—without any dairy.

Why You’ll Love It

This vegan mushroom risotto delivers everything people love about classic risotto—creaminess, depth, and comfort—without feeling heavy or overworked. It’s the kind of dish that feels restaurant-worthy, but still fits into a weeknight rhythm.

• Creamy without dairy. Arborio rice does the heavy lifting, releasing its natural starches as it cooks, while vegan butter, vegan parmesan, and optional miso add richness and savory depth without cream.
• Big mushroom flavor, two ways. Searing the shiitakes builds deep, savory notes, then folding some into the risotto while topping the rest adds texture and contrast in every bite.
• Classic technique, approachable method. A steady pour of warm stock and simple stovetop cooking give you that glossy, proper risotto texture—no special equipment or shortcuts needed.
• Elegant but not fussy. The ingredient list stays tight, the steps are easy, and the payoff feels special without turning dinner into a project.
• Flexible and forgiving. Use your favorite mushrooms, skip the wine if needed, or lean into the miso and vegan parmesan depending on how savory you want the finish.

Key Ingredients

A handful of common pantry ingredients is all you need to make this special yet uncomplicated dish come to life. Every layer builds upon the last, creating a mushroom risotto you’ll keep coming back to. Here’s what you’ll need:

• Arborio rice: This short-grain Italian rice is essential for risotto. As it cooks, arborio releases starch into the broth, creating that signature creamy texture without the need for dairy or added thickeners.
• Shiitake mushrooms: Shiitakes bring depth, chew, and a naturally savory backbone that makes this vegan mushroom risotto feel substantial. Searing them separately builds flavor through browning, while folding some into the risotto layers that umami throughout. Check out our guide to cooking shiitake mushrooms for a deeper dive.
• Vegan stock (or well-seasoned broth): A flavorful, properly salted stock is non-negotiable here. It should taste good on its own—like soup—and stay warm while you cook so the rice absorbs it evenly and releases starch at the right pace.
• Vegan butter + olive oil: This combination gives you both richness and control. Olive oil helps sear the mushrooms cleanly, while vegan butter adds the soft, rounded finish risotto is known for.
• Onion and garlic: A simple aromatic base that builds sweetness and structure without competing with the mushrooms. Keeping it restrained lets the risotto stay balanced and classic.
• Dry white wine: Wine adds acidity and complexity, lifting the richness of the rice and stock. It cooks down fully, leaving flavor behind rather than alcohol.
• Dried thyme: Just enough to add warmth and subtle herbal notes without overpowering the mushrooms. It reinforces the dish’s savory, Italian-inspired character.
• White or mellow miso (optional): Used at the end, miso adds gentle salinity and depth similar to aged cheese. It’s subtle, not dominant, and works quietly in the background to round out the risotto.
• Vegan parmesan or nutritional yeast: This is your finishing move. A small amount adds savory sharpness and reinforces the “proper risotto” feel—completely optional, but impactful.

Tips for the Creamiest Vegan Mushroom Risotto

Making mushroom risotto is less about precision and more about rhythm. Steady heat, warm stock, and gradual stirring are what create the creamy, glossy texture that defines a proper risotto. Here are some tips to keep in mind:

• Sear the mushrooms properly. Give the shiitakes space in the pan and let them brown before stirring. Deep color equals deeper flavor, and it prevents the mushrooms from steaming and turning rubbery.
• Use warm stock, not cold. Adding cold liquid slows starch release and throws off the cooking rhythm. Keep your vegan stock warm so the rice absorbs it smoothly and evenly.
• Toast the rice before adding liquid. Coating the arborio in fat and briefly toasting it helps the grains cook evenly and gives the risotto structure instead of mushiness.
• Add the stock gradually. Let each addition absorb before adding the next. This steady process encourages the rice to release starch slowly, which is what creates that naturally creamy texture.
• Stir frequently, not constantly. You want enough movement to help the starch develop, but not so much that the rice breaks down. A gentle, regular stir is perfect.
• Know when it’s done. Proper risotto should be creamy and loose, with tender grains that still have a slight bite in the center. It should spread softly on the plate, not hold its shape.
• Add miso and vegan parmesan at the end. Miso works best off heat, where it adds depth without dulling its flavor. Vegan parmesan or nutritional yeast should be stirred in last to finish the risotto cleanly and evenly.

How To Make Vegan Mushroom Risotto

Making mushroom risotto is all about pace and attention, not complicated technique. Warm stock, steady heat, and gradual stirring are what turn simple ingredients into a creamy, restaurant-worthy risotto. Here’s what you’ll do:

Step 1: Sear the mushrooms – Heat olive oil in a wide pan over medium heat and add the sliced shiitakes in an even layer. Let them cook undisturbed until deeply golden on one side, then flip and brown the other side. Remove from the pan and set aside.

Step 2: Build the aromatic base – In the same pan, melt the vegan butter over medium heat. Add the chopped onion and cook until soft and lightly golden, then stir in the garlic and dried thyme just until fragrant.

Step 3: Deglaze and toast the rice – Increase the heat slightly and pour in the white wine, scraping up any browned bits from the pan. Let it cook down until mostly evaporated, then add the arborio rice and stir until the grains look slightly translucent around the edges.

Step 4: Add the stock gradually – Reduce the heat to medium and add the warm vegan stock, one cup at a time. Stir frequently, letting each addition absorb before adding the next. This slow process encourages the rice to release starch and become creamy.

Step 5: Check for doneness – After about 20–25 minutes, the risotto should be creamy and loose, with tender grains that still have a slight bite in the center. Adjust with a splash of extra stock if needed.

Step 6: Finish and season – Turn the heat off and fold in the miso (starting small and adjusting to taste) along with the vegan parmesan or nutritional yeast. Stir in about two-thirds of the seared mushrooms.

Step 7: Serve – Spoon the risotto into bowls and top with the remaining mushrooms and fresh parsley. Serve immediately while hot and creamy.

How To Serve

This risotto is rich and satisfying on its own, but pairing it with something crisp or fresh helps balance the creaminess and round out the meal.

• Simple green salad: A lightly dressed salad with lemony vinaigrette or sharp mustard dressing cuts through the richness and keeps the meal feeling bright.
• Roasted vegetables: Think asparagus, broccolini, or Brussels sprouts—roasted until caramelized for contrast against the creamy risotto.
• Breaded Tofu: Breaded or pan-seared tofu adds protein and makes the dish feel more substantial without competing with the mushrooms.
• Mushroom-forward sides: Crispy mushroom bacon or roasted mushrooms reinforce the savory, umami theme while adding texture.
• Crusty bread: A slice of warm, crusty bread like our quick and easy focaccia is perfect for scooping up the last creamy bits from the bowl.

FAQs

More Cozy Vegan Dinner Ideas

• Creamy Vegan Mushroom Pasta With King Oyster Scallops
• Crispy Fried Tofu Sandwich
• Tempeh Reuben
• Vegan Bourguignon With Seitan

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This recipe was originally published in 2014 and updated in 2025 with new photos, a retested recipe, and serving suggestions.