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Overhead image of vegan mushroom topped with parsley in a bowl.

Creamy Vegan Mushroom Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 6
  • Category: Side Dish
  • Cuisine: Italian
  • Diet: Vegan


This vegan mushroom risotto recipe is surprisingly easy to make for a flavourful meal that’s sure to impress. Easy enough for a mid-week dinner and elegant enough for special occasions, enjoy this lovely dish anytime!


  • 8 cup vegetable stock, boiling 
  • 1 medium white onion, diced (2 cups, 250 g) 
  • 2 cloves garlic, minced (1 tbsp, 10 g) 
  • 1 sprig fresh thyme, leaves removed from stem (or 1 tsp dried) 
  • 2 tbsp olive oil (15 g, use vegetable stock for oil-free risotto) 
  • 3 cups button or cremini mushrooms, roughly chopped (300 g) 
  • 2 cups portobello mushrooms, gills removed, cut in half and finely chopped (150 g) 
  • 2 cup arborio rice (400 g) 
  • 2 tsp sea salt
  • 1 tbsp lemon zest 
  • 1/4 cup chopped parsley (10 g)
  • 1 tbsp vegan butter 


  1. Heat the Broth: Start by bring the vegetable stock to boil in a pot then reduce heat and keep warm. This is a very important step in making the risotto as we need the stock to be hot when we start cooking the rice. 
  2. Cook Onion, Garlic and Thyme: In a separate medium-sized pot, heat the olive oil over medium-low heat. Add the onions, garlic and thyme and sauté for 3-5 minutes until onions are translucent and fragrant. 
  3. Add Mushrooms: Place the chopped mushrooms in the pot with the onion and cook for an additional 5 minutes. The mushrooms will release liquid in this process. Cook the mushrooms until the have fully absorbed the liquid and the pan is almost dry.
  4. Toast Rice: Add the rice to the pot and “toast” the rice by sautéing it with the other ingredients for 1 minute. This is an important step to enhance the flavour of the risotto as it helps open the pores of the rice. 
  5. Slowly Add Broth: Begin cooking the rice by slowly adding the hot stock 1 cup at a time. Ensure you are constantly stirring the rice with a wooden spoon while the stock is being absorbed. The more consistently you stir the rice, the more evenly cooked and creamy in consistency the final risotto will be. Continue to add 1 cup of stock at a time and stir until all stock is incorporated and the rice is cooked al dente. It should be tender but still have some chewiness. This step should take 25 – 30 minutes. 
  6. Add Parsley and Lemon Zest: Once the rice is cooked, season with salt and fold in the parsley and lemon zest. Remove from heat and stir in a tablespoon of vegan butter. Serve with more fresh parsley, a squeeze of lemon juice and fresh cracked black pepper.  


Storing and Reheating: Store in an airtight container in the fridge for 3-4 days. To reheat place on stove and slowly add stock until rice has loosened in consistency and is heated all the way through. 


  • Serving Size: 1
  • Calories: 308
  • Fat: 3 g
  • Carbohydrates: 60 g
  • Protein: 8 g