This creamy Vegan Mushroom Risotto is surprisingly simple to make with just a few ingredients. It’s rich in flavour, warming, and a great dairy-free alternative to a traditional risotto — likely to become a favourite for anyone who enjoys a classic creamy rice dish.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Mushroom Risotto
- Substitutions
- Variations
- How to make Vegan Mushroom Risotto
- Leftovers
- Recipe FAQs
- Vegan Mushroom Risotto Recipe
Why this recipe works
This vegan risotto delivers the comforting, creamy texture you expect from a traditional risotto while remaining dairy free and naturally gluten free. The mushrooms bring an earthy, savoury depth, while peas add colour and a touch of sweetness. Using coconut fat or a plant cream gives the finished dish a silky mouthfeel without dairy.
The ingredients are straightforward and the method is forgiving, making this a great weeknight meal or a relaxed dinner to serve guests. It pairs well with simple roasted or steamed vegetables for a balanced plate.
Ingredients to make Vegan Mushroom Risotto
- Olive oil – for frying the onion, garlic and mushrooms.
- Red onion – finely chopped to blend into the risotto texture.
- Garlic cloves – crushed or minced for aromatic depth.
- Chestnut mushrooms – roughly chopped; they add a nutty, rich flavour.
- Frozen peas – for colour and a sweet contrast to the mushrooms.
- Dried sage – adds an earthy, slightly citrus note.
- Vegetable stock – the cooking liquid for the rice.
- Coconut fat – the thick cream from a can of coconut milk for creaminess. Soya cream can be used instead if preferred.
- Risotto rice – Arborio is recommended for creaminess, though similar varieties will work.
- Nutritional yeast – optional; gives a subtle cheesy flavor and extra depth.
Refer to the recipe card below for exact quantities and full details.
Substitutions
- Oil: Any neutral oil will work if you prefer a different flavour profile.
- Vegetables: Add diced courgette, roasted squash, or spinach for variation.
- Coconut fat: Replace with soya cream or another plant-based cream if you dislike coconut flavour.
- Rice: Try orzo or quinoa for a twist, but note cooking times and liquid amounts will differ.
- Nutritional yeast: Optional — replace with your favourite grated vegan cheese if desired.
Variations
- Spicy: Add a pinch of cayenne or smoked paprika for warmth.
- Deluxe: Stir through roasted vegetables such as butternut squash or tenderstem broccoli for added texture.
- Kid friendly: Let children help with simple tasks and use familiar vegetables; nutritional yeast adds a cheesy note that many kids enjoy.
How to make Vegan Mushroom Risotto
Step 1: Dice the red onion, crush the garlic, roughly slice the mushrooms, thaw the peas, and warm the vegetable stock so it’s ready to add.
Step 2: Heat a large pan over medium heat, add the olive oil, then the garlic and chopped red onion with a pinch of salt and pepper. Fry for a few minutes until softened and fragrant.
Step 3: Add the mushrooms, peas, and dried sage. Cook for a few minutes until the mushrooms release their juices and begin to soften.
Step 4: Stir in the rice, coconut fat, nutritional yeast (if using), and pour in the warmed vegetable stock. Bring to a gentle boil, then reduce the heat to a low simmer. Cover and cook for about 25 minutes, stirring every 10 minutes to ensure even cooking and to prevent sticking.
Hint: Avoid over-stirring the rice; too much stirring can make the risotto gluey rather than creamy.
Leftovers
Store any leftovers in an airtight container in the fridge for 3–4 days. To freeze, portion into a freezer-safe container and keep for up to three months. Reheat gently on the stovetop or in the microwave, adding a little water or stock to loosen the texture if needed. Leftover risotto also makes excellent arancini when shaped, coated and fried or baked.
Recipe FAQs
Yes — replace dairy with plant-based alternatives such as coconut cream or soya cream for richness, and use vegetable stock instead of chicken stock. The result is a creamy, satisfying risotto without dairy.
Chestnut mushrooms work very well thanks to their nutty flavour, but you can also use shiitake, baby bella, or a mix of wild mushrooms for more complexity.
Yes. Omitting wine has little impact on the finished dish if you use a good vegetable stock and allow the mushrooms and aromatics to develop flavour during cooking.
Simple vegetable sides such as roasted root vegetables, steamed asparagus or green beans complement the rich risotto without overpowering it.
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Vegan Mushroom Risotto
James Wythe
5 minutes
30 minutes
35 minutes
4 people
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 500 g chestnut mushrooms, roughly chopped
- 140 g frozen peas (roughly 1 cup)
- 2 tbsp dried sage
- 1 litre vegetable stock
- Coconut fat (use the thick cream from a can of coconut milk)
- 350 g risotto rice (Arborio recommended)
- 2 tbsp nutritional yeast (optional)
Instructions
- Prep the vegetables: dice the red onion, crush the garlic, roughly slice the mushrooms, and thaw the peas. Warm the vegetable stock.
- Heat a large pan over medium heat, add the olive oil, then sauté the garlic and red onion with a pinch of salt and pepper for a few minutes until soft.
- Add the mushrooms, peas, and dried sage. Cook until the mushrooms begin to soften and release their juices.
- Stir in the rice, coconut fat and nutritional yeast (if using). Pour in the warmed vegetable stock, bring to a gentle boil, then reduce to a low simmer. Cover and cook for about 25 minutes, stirring every 10 minutes, until the rice is tender and the risotto is creamy.
Notes
Step-by-Step Photos: The article above includes photos showing each stage to guide you through the process.
Substitutions & Variations: Suggested alternatives and variations are listed above to help you adapt the recipe.
To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if needed.
To Freeze: Freeze in an airtight container for up to three months. Defrost overnight before reheating on the stove or in the microwave.
Tip 1: Be creative with vegetables — stir through baby spinach or roasted squash for extra colour and nutrients.
Tip 2: For a seasonal twist, try adding pumpkin or butternut squash. Adjust liquid and creamy components to maintain the desired texture.
Tip 3: Avoid over-stirring to prevent the risotto from becoming overly starchy or gluey.
Nutrition
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Carbohydrates: 82 g
|
Protein: 12 g
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Fat: 9 g
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Saturated Fat: 2 g
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Fiber: 6 g
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Sugar: 6 g
