Creamy Vegan Mushroom Risotto Cozy Comfort Food Made Dairy-Free (and Irresistible!)
Introduction of Recipe
Dreaming of a bowl of creamy risotto, but want to keep things totally plant-based? Vegan mushroom risotto is your answer! This classic Italian rice dish gets its dreamy texture from slowly simmering arborio rice with savory broth and plenty of tender mushrooms—no butter or cheese required. Expert tips, simple pantry-friendly ingredients, and clear step-by-step instructions make this vegan risotto recipe approachable for cooks of all skill levels. Perfect for an elegant date night, a family dinner, or a cozy bowl on a chilly day, this risotto is rich, satisfying, and oh-so-creamy. You’ll never miss the dairy!
History / Background
Risotto is a beloved staple of Northern Italy, especially the Lombardy and Veneto regions, where short-grain rice like arborio and carnaroli create a naturally creamy, luxurious dish. While classic risottos use butter, parmesan, or cream, plant-based chefs have proven you can get all the same luscious texture and depth of flavor without a hint of dairy. Vegan risotto recipes spotlight umami-packed mushrooms, homemade stocks, and fun toppings—making the dish an inclusive classic for today’s dinner table.
Why You’ll Love This Recipe
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Creamy and decadent: You won’t believe it’s dairy-free!
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Rich umami depth: Mushrooms, savoriness, and classic Italian herbs.
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Simple, whole ingredients: No weird vegan substitutes.
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Customizable: Gluten-free, nut-free, oil-free, and budget-friendly adaptations.
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One pot, easy cleanup: Minimal fuss, maximum comfort.
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Meal-prep friendly: Risotto reheats well and leftovers taste even better.
Benefits at a glance:
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Crowd-pleasing for vegans and omnivores
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Great for entertaining or weeknight dinners
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High in plant-based fiber and minerals
Ingredient Notes
Arborio Rice:
Essential for real risotto—its natural starch creates creaminess. Carnaroli or Vialone Nano are also great.
Mushrooms:
Any variety works! Cremini, button, portobello, shiitake or wild mushrooms add earthiness and umami. A mix is best for depth.
Aromatics:
Shallots or onions and fresh garlic build the dish’s flavor base.
Broth:
Hot vegetable stock makes a rich, savory risotto. Homemade or store-bought; mushroom broth is especially flavorful!
White Wine:
Dry white wine deglazes the pan and gives risotto a classic tang.
Vegan Butter or Olive Oil:
A touch to sauté and finish for richness; can be skipped for oil-free.
Finishing Flavors:
Fresh thyme, sage, rosemary, and black pepper add aromatic notes. Vegan parmesan, lemon zest, or truffle oil for serving.
Possible Substitutes:
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Arborio rice → Carnaroli, Vialone Nano, or short grain brown rice (longer cook).
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Mushrooms → try with asparagus, peas, or sun-dried tomatoes for a change.
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No wine? Use extra broth and a touch of lemon juice for zing.
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No nuts? Use nutritional yeast and olive oil instead of cashew parm.
Equipment Needed
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Large nonstick pot or deep skillet
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Wooden spoon or spatula
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Measuring cups and spoons
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Ladle for broth
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Small saucepan (to keep broth hot)
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Knife, chopping board
PrintCreamy Vegan Mushroom Risotto Cozy Comfort Food Made Dairy-Free (and Irresistible!)
Restaurant-style vegan mushroom risotto with creamy Arborio rice, a bounty of mushrooms, and classic Italian herbs—no dairy, just loads of flavor!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main, Side
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale2 tbsp olive oil or vegan butter
1 small yellow onion or 2 shallots, finely chopped
3–4 cloves garlic, minced
16 oz (450g) cremini, portobello, or mixed mushrooms, cleaned and sliced
1 1/2 cups Arborio rice
1/2 cup dry white wine (or extra broth + 1 tsp lemon)
5 cups hot vegetable or mushroom broth
1 tsp fresh thyme, chopped (or 1/2 tsp dried)
2 tbsp nutritional yeast (for “cheesy” flavor)
1 tbsp vegan butter or olive oil (to finish, optional)
Salt and black pepper, to taste
Chopped fresh parsley, vegan parmesan, or a drizzle of truffle oil for serving
Instructions
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In a large skillet, heat the oil/butter over medium heat. Add onion and sauté 2-3 minutes, until softened.
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Add garlic and cook 1 minute more, then add mushrooms and a big pinch of salt. Sauté until they’ve released water and browned, 8-10 minutes.
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Stir in the rice and cook, stirring, 1-2 mins until rice edges are translucent.
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Pour in wine and let simmer until mostly absorbed. Reduce heat to medium-low.
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Add broth, ½ cup at a time, stirring gently, only adding more broth once the last addition is almost absorbed. Repeat until rice is creamy and al dente, about 20-25 minutes.
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Stir in thyme, nutritional yeast, and additional vegan butter/oil. Adjust salt & pepper, rest 2-3 min.
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Serve hot, topped with parsley, vegan parm, and/or truffle oil.
Notes
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For extra protein, stir in white beans or green peas at the end.
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For nut-free, skip vegan parm/nutritional yeast if needed.
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Store leftovers airtight in fridge up to 4 days; splash with broth to reheat.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Tips & Variations
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Use a mix of mushroom varieties for bigger flavor.
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Top with roasted garlic cloves, fresh herbs, or crispy sage.
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Add 1–2 tbsp white miso with the last broth addition for umami.
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Want more veggies? Add spinach, peas, or asparagus tips near the end.
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No wine? Add a splash of lemon juice with your first broth ladle.
Pro Chef Tips
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Keep broth hot for best risotto texture.
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Don’t rinse the rice—its starch is what makes risotto creamy!
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Stir regularly, but no need to over-stir.
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Risotto should spread gently on a plate but not be soupy or dry.
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For extra velvetiness, finish with vegan butter or drizzle olive oil before serving.
Common Mistakes to Avoid
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Adding broth too quickly—be patient!
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Forgetting to season mushrooms as they cook.
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Overcooking rice—it should be soft but have a subtle bite.
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Undercooking onions—let them go translucent.
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Not stirring at all—risotto loves a little attention.
Storage & Meal Prep
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Store in airtight container in fridge up to 4 days.
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Reheat gently with a splash of broth or plant milk to restore creaminess.
Make-Ahead & Freezer Notes
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Risotto is best fresh, but leftovers can be turned into risotto cakes/bites.
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Freeze only if necessary, as texture softens; reheat with extra liquid and whisk to revive.
Serving Suggestions
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Serve with vegan garlic bread, a simple arugula salad, or roasted veggies.
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Makes a great main dish or elegant side for holidays.
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Top with vegan parmesan, chopped walnuts, or a drizzle of truffle oil.
FAQs Section
Q: Can I make this gluten-free?
Yes—just use GF stock and serving sides.Q: Can I make it oil-free?
Sauté aromatics in a splash of broth and skip final vegan butter/oil.Q: Can I use brown rice?
Yes, but increase cooking time by 20-30 minutes.Q: Best wine for risotto?
Any dry white wine (Pinot Grigio or Sauvignon Blanc); skip if avoiding alcohol.Q: Can I use a pressure cooker or Instant Pot?
Yes! Sauté, add all ingredients, cook on high for about 6 minutes, natural release.
Conclusion
Vegan mushroom risotto is creamy, luscious, and restaurant-quality—without a drop of dairy! Impress your family, wow your dinner guests, and Pin this recipe for nights when you crave elegant comfort with plant-based goodness.
