This Vegan Mushroom Risotto is full of flavour, rich and creamy and super comforting! The best simple plant-based dinner!
Why you'll love this Vegan Mushroom Risotto:
- it's rich and creamyÂ
- it's full of flavour
- it's velvetyÂ
- it's comforting and warming
- it's easy to make
- it's nutritious and healthy
- it's made in one pan
- it's gluten-free
- it makes a filling and satisfying dinner!
How to make this Vegan Mushroom Risotto
Scroll down to the bottom of the post for the recipe.
- Fry the onion and garlic for 5 minutes.
- Add the mushrooms and porcini mushrooms and fry for around 10 minutes.
- Dissolve the stock cube in boiling water.
Tip: Use a measuring jug to measure out the water.
- Place the rice in the pan and add the stock a little at a time.
- Stir it regularly (this releases the starch from the rice, creating a creamy texture) and keep adding the stock a little at a time.
- Continue until all the stock has been used up - this should take around 15 minutes, and the rice should be cooked by this point.
- Add the almond milk, nutritional yeast and salt + pepper, and mix well - cook for a further few minutes.
- Turn off the heat and leave the pan with the lid on for 5 minutes before serving.
How to serve this Vegan Mushroom Risotto
This Mushroom Risotto is delicious by itself topped with a handful of rocket (arugula). It also pairs well with a fruity salad such as this Apple Salad or this Persimmon Salad.
Substitutions you can make to this recipe:
- you can use any type of mushrooms - I used chestnut/button mushrooms but any other type works
- you can substitute the risotto rice with Japanese sushi rice
- you can omit the porcini mushrooms if you can't find them/don't like strong mushroom flavours, but they do add so much flavour in my opinion
- you can substitute the almond milk with cashew milkÂ
- for a nut-free version, substitute the almond milk with oat milk
- you can add any type of vegetables eg. broccoli, French (green) beans, spinach, kale, green peas etc
- for extra protein, add white beans or chickpeas!
More flavourful rice recipes:
- Portuguese Tomato Rice
- Thai Green Curry Rice
- Pumpkin Chestnut Risotto
- Miso Brown Rice Soup
- Chickpea Pumpkin Biryani
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Mushroom Risotto (GF)
Ingredients
- 1 tablespoon oil (coconut, rapeseed or olive)
- 1 onion , diced
- 2 garlic cloves , peeled and minced
- 115 g (1 ½ cup) mushrooms , sliced (I used chestnut/button mushrooms but you can use any type)
- 7 g (0.25 oz) porcini mushrooms , soaked briefly in hot water, drained and minced
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 475 ml (2 cups) water
- 150 g (â…” cup) uncooked risotto rice (or sub Japanese sushi rice)
- 100 ml (½ cup) unsweetened almond milk (or sub cashew milk, or oat milk for a nut-free version)
- 2 tablespoons nutritional yeast
- Salt + pepper to taste
Instructions
- Heat the oil in a pan and add the onion and garlic once hot
- Fry for 5 minutes until softened
- Add the mushrooms and porcini mushrooms and fry for around 10 minutes until mushroom are golden brown
- Dissolve the stock cube in 475ml (2 cups) boiling water 

- Place the rice in the pan and add the stock a little at a time, stirring 
regularly - this releases the starch from the rice, creating a creamy 
texture
- Continue until all the stock has been used up - this should take around 
15 minutes, and the rice should be cooked by this point
- Add the almond milk, nutritional yeast and salt + pepper, and mix well - cook for a further few minutes
- Turn off the heat and leave the pan with the lid on for 5 minutes before 
serving
- Best enjoyed immediately!
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Jenn
Made this a few weeks ago and loved it. I cook with little to no oil and just use a couple of Tbs veg broth to fry. It still came out wonderfully. I’ve recommended this site to all my vegan friends and many non vegans, too!
Rhian Williams
Thank you so much, so happy to hear that!