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This Vegan Mushroom Risotto transforms caramelized mushrooms, arborio rice, and a luxurious “parmesan” sauce into a sophisticated main or side dish bursting with rich, umami flavors. Vegan and Gluten-Free.
Treat your date to this Mushroom Risotto Recipe, a fancy-ish 1-hour meal with layers of rich and satisfying umami flavors. Featuring seared mushrooms and perfectly cooked risotto rice in a silky smooth, cheesy, and deeply aromatic miso “parmesan” broth, one bite is all it takes to make it the best date night ever!
Table of Contents
A Creamy, Dreamy Umami Explosion
Enjoying a gourmet meal at home doesn’t have to be complicated. I know risotto—the ultimate gourmet dish—has a reputation for being tedious or complicated, but it’s really not that difficult. Just follow the simple steps in this Vegan Mushroom Risotto Recipe and you’ll be indulging in the perfectly cooked, luxurious, umami-packed bites in less than an hour.
What makes this mushroom risotto the perfect gourmet date night recipe is its layers of herbaceous, earthy, and umami flavors, meaty mushrooms, and luxurious sauce. And no, you don’t need to stand over the stove, stirring constantly, to make it! By gradually stirring splashes of the warm, miso-infused broth with the rice, aromatics, and mushrooms, you eventually end up with an iconic velvety texture that makes risotto, risotto.
What You Need for Mushroom Risotto
A few Italian staples are combined with umami-packed ingredients and a handful of fresh items to help this dairy-free mushroom risotto shine. This is what you’ll need:
- Miso: there are so many types of miso to choose from but a mild or mellow variety, like white or yellow miso, is best here. This fermented sesame seed paste is the key to unlocking some serious umami in the mushroom risotto!
- Vegetable Broth: you can’t make risotto without broth. It’s the main liquid that cooks the rice and yields a silky cream sauce. For the best mushroom risotto, opt for a high-quality, low-sodium homemade or store-bought vegetable broth.
- Mushrooms: why use only one kind of mushroom when you could use a whole bunch? A mix of cremini (for meatiness), shiitake (for umami), and maitake (for complexity) is a great starting point, but don’t shy away from other varieties. Oyster/trumpet, porcini, and chanterelles are all tasty wild mushrooms that could be fun to experiment with.
- Fresh Herbs: fresh thyme and rosemary sprigs build on the aromatic and ultra-inviting flavors. Dried herbs will also work in a pinch if that’s what you have on hand. Just remember to only use half the amount.
- Rice: not just any rice—arborio rice is the rice for risotto! This short-grain rice releases starch as it cooks, giving the risotto its signature creaminess.
- White Wine: an optional but highly recommended ingredient that adds an acidic zing to the back of your tongue. Opt for a dry white wine to complement the earthy and aromatic flavors, such as Sauvignon Blanc or Pinot Grigio. Not sure where to find vegan wine? Check out Barnivore for lots of vegan-friendly options.
How to Make Vegan Mushroom Risotto
- Warm the miso paste and vegetable broth in a large pot on the stove.
- Sear the mushrooms in a large pan with the melted butter and oil. Flip, then sear on the other side until browned on both sides. Transfer to a cutting board and dice half of them while keeping the rest whole.
- Sauté the shallot in the now-empty pan, then add the garlic, thyme, nutritional yeast, and rosemary. Stir in the rice and toast the grains for a few minutes. Finish by adding the diced mushrooms to the pan.
- Deglaze the pan with the white wine and scrape any browned bits off the bottom. Simmer until most of the wine has evaporated.
- Pour 3/4 cup of warm broth into the pan with the rice. Stir frequently until the rice has absorbed most of the liquid. Repeat this process with 1/2 cup of broth at a time until the rice is al dente.
- To finish, stir the vegan parmesan and remaining mushrooms into the risotto. Serve warm with extra parmesan and a drizzle of olive oil on top. Enjoy!
Caitlin’s Cooking Tips
- The 3 rules to making perfect risotto every time: Risotto is a labor of love but there are 3 rules you must follow with any risotto recipe: (1) Keep the broth warm to avoid shocking the rice and messing with the temperature in the pan; (2) add 1/2 cup of warm broth to the risotto at a time so you don’t end up with rice soup; and (3) stir the risotto frequently but not constantly to ensure the rice cooks evenly and to maintain the rich consistency of the sauce. For more tips on making perfect risotto at home, check out this helpful article from The Kitchn.
- Take the time to toast the rice: The heat in the pan brings out the grains’ natural nutty flavors and keeps them from becoming mushy!
- The cook time isn’t set in stone: Start taste-testing the risotto at the 14-minute mark but know that it could take up to 25 minutes to finish cooking. Once the rice is somewhat soft and creamy but still has a slight bite (al dente), you’ll know it’s ready to eat.
Serving Suggestions
This vegan mushroom risotto recipe is welcome on the dinner table year-round. A sophisticated side dish and elegant main dish, it pairs well with both simple and complex dishes!
As a side dish, pair it with this Vegan Tofu Parmesan or this Vegan “Chicken” Piccata for a satisfying and comforting Italian-style meal. Or, if you’re the #1 mushroom fan, pair it with these Portobello Mushroom Steaks.
You can even serve risotto as a light yet filling main dish with refreshing sides. I love it with these Balsamic Marinated Mushrooms, this Kale Apple Salad, and this Roasted Garlic Sesame Broccoli. Complete the dinner with a glass of white wine and a slice of crusty bread and you have a wonderfully balanced meal that’s perfect for date night or a family dinner.
If you’re looking for more easy vegan risotto recipes, you’ll also love this Pumpkin Risotto, this Sweet Pea & Corn Risotto, and this Vegan Pesto Risotto!
How to Store Leftover Vegan Risotto
Risotto is one of those dishes that’s best served fresh because it will seize up and lose its creaminess as it cools. However, if you do end up with leftovers, transfer them to an airtight container and store them in the refrigerator for 4 to 5 days.
To reheat, add the leftover risotto to a saucepan with a splash of vegetable broth or water. Warm it over low heat and stir frequently to revive its creamy texture. Serve once it’s warmed through.
Substitutions and Variations
- Vegetable Add-Ins: Fold up to 1/2 cup of sweet peas, blanched asparagus, sautéed leeks, spinach, kale, zucchini, or roasted butternut squash into the risotto when you add the vegan parmesan.
- Wine Substitute: You can replace the wine with 1/4 cup of vegetable broth and a splash of lemon juice or white wine vinegar to mimic the acidity.
- Extra Creamy Option: Consider stirring in a splash of unsweetened non-dairy cream or a dollop of this Rosemary Garlic Cashew Cream at the end.
Recipe FAQs
Classic Italian risotto is made with butter, cream, and cheese, but you don’t have to use dairy in every risotto recipe. My vegan risotto recipe uses dairy-free substitutes and is just as rich and indulgent as what you would get in an Italian restaurant!
There is no one perfect mushroom for risotto. Rather, a whole variety can elevate the umami and earthy flavors. Try experimenting with a blend of cremini, shiitake, baby bella, oyster, maitake, or chanterelle mushrooms to find your perfect flavor.
It sounds like you didn’t add enough broth to the risotto. To fix it, stir in a splash of warm broth before serving. The perfect risotto should be creamy and silky, not stiff.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Mushroom Risotto
Ingredients
- 2 tablespoons mellow miso paste
- 8 cups Low-Sodium Vegetable Broth divided
- 1 tablespoon unsalted vegan butter or sub with more oil
- 3 tablespoons olive oil divided
- 1 pound mixed mushrooms*, roughly chopped or torn into bite-sized pieces
- Salt and black pepper to taste
- 1 large Shallot finely diced
- 5 cloves garlic minced
- 2 teaspoons fresh thyme leaves
- 1 tablespoon nutritional yeast optional
- 1 teaspoons fresh rosemary finely chopped (optional)
- 1 1/2 cups arborio rice
- 2/3 cup dry white wine; optional, but strongly recommended*
- 1/2 cup vegan parmesan, finely grated; plus more for serving
Instructions
For the Risotto:
- Warm the Broth: Add the miso paste and 1 cup of broth to a large pot; whisk well, until the miso has dissolved. Add the remaining broth, stir again, and warm over medium heat; once the broth begins to simmer, reduce the heat to low and keep the broth warm and at a slight simmer.
- Sear the Mushrooms: Add the butter and 1 tablespoon of oil to a large sauté pan or heavy bottomed pot. Warm over medium heat; once the butter has melted and the oil starts to shimmer, add the mushrooms and give them a quick toss to evenly coat in oil. Sprinkle a pinch of salt and black pepper (if desired) over the mushrooms. Cover the mushrooms with a heavy pot lid or smaller cast iron. Press the mushrooms for 5 minutes, then remove the pot and give them a good stir, doing your best to flip them. Cover again and sear for an additional 3 to 5 minutes, until the mushrooms are browned on both sides. Cook for an additional 1 to 2 minutes, until most of the liquid has evaporated from the pan.
- Slice the Mushrooms: Remove the mushrooms from the pan and transfer to a cutting board. Cut half of the mushrooms into a small dice; keep the rest whole to use later in the recipe.
- Aromatics: Warm the remaining 2 tablespoons of oil in the same pan. Add the shallot and sauté for 3 to 5 minutes, until the shallot is just golden. Add the garlic, thyme, nutritional yeast and rosemary (if using) to the pot and sauté for an additional 60 seconds.
- Toast the Rice: Add the arborio rice to the pan and mix well, toasting for 2 to 3 minutes, until it becomes more translucent. Add the finely chopped mushrooms to the pan.
- Deglaze: Deglaze the pan with the white pan, using a spatula to scrape any browned bits off the bottom of the pan. Let this simmer for 3 to 5 minutes, until most of the wine has evaporated.
- Make the Risotto: Start by adding 3/4 cup (180 ml) of the warmed broth to the pan with the rice. Reduce the heat to medium-low and stir the mixture frequently, to ensure all grains of rice cook evenly. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional 1/2 cup (120 ml) of warm broth. Repeat this process with the remaining broth.
- Quality Check: Begin to taste the Risotto for doneness at around the 14 minute mark, though it may take 20 to 25 minutes to cook in total. The rice will be creamy but have a slightly al dente texture once finished.
- Final Touches: Once the risotto has reached your desired consistency, add in the parmesan and stir well. Note that the parmesan may thicken the risotto slightly, so you may want to loosen it up with a little more broth. Finally, stir in the remaining reserved mushrooms.
- Serve: Turn the heat off and let the risotto cool for a few minutes before serving warm. Divide the risotto between serving plates and top with extra Parmesan and a drizzle of oil, or as desired.
- Storage: Risotto is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with an extra splash of vegetable broth.
I made this for the first time last night as my prepped lunches for work. Oh my god. This is so good! After heating up my lunch literally clapped before I ate it at my desk. Super super delicious!!
I’m so glad you enjoyed, Rylee!
Instead of the cashew garlic cream could I sub for oatly barista creamer?
I’m not sure how thick the barista creamer is, but if it is fairly creamy/thick then it could work!
is this dish once it is made up freezer friendly for those hard days at the office and long drive home.
Freezing risotto isn’t really the best, but refrigerating it would be totally fine!
Is there anything I can use in place of the yeast? The person I’m cooking for can’t have yeast, gluten or dairy
You could either leave out the nutritional yeast completely or add a small amount of soy sauce at the last step in place of the nutritional yeast, just to give it the same sort of depth of flavor.
Can I use cashew butter in place of the cashew cream?
I think that should work, but you would need less – maybe about 1/2 to 2/3 the amount of cashew cream
My hubbie is not vegan yet, and his tastes are pretty different from mine since I went vegan, but we both love this dish! I use 1/4 cup of white wine vinegar in place of the wine, and it’s downright delicious! I’ve taken to making it in the instant pot (2 cups brown rice and 2 cups of water), and it is just as good but so much easier!!
Another successful recipe, Caitlin! Thank you as always!
That’s great to hear Deborah! 🙂
AMAZING. SO good, I couldn’t believe I cooked it! As a new vegan, it was a blessing
Awesome!!!! So happy to hear that 🙂
I’ve never made risotto before, but I bought risotto rice recently because I’ve been wanting to! I’ve looked at a lot of recipes and none of them required toasting the risotto rice – I don’t really find it that weird a step but I’m just curious as to what this does 🙂
It brings out the flavor of the rice!
I want to make this for Christmas.. do you think Tahini (the good kind that doesn’t have any english on the label!!) might be a good sub for the Cashew Cream? My roommate is allergic to nuts.
Yes, though it will taste like tahini! I would also add some rosemary and thyme to the risotto as well 🙂