This creamy Vegan Mushroom Risotto is incredibly easy to make with just a few simple ingredients. It’s rich in flavour and has the comforting texture of a traditional risotto, so it will likely become a favourite even for those who normally enjoy dairy-based risottos.
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 classic creamy mouthfeel and deep umami flavour from mushrooms while remaining gluten-free and dairy-free. It’s a comforting dish for a cozy night in, yet elegant enough to serve at a dinner with friends. The combination of chestnut mushrooms, aromatic garlic and onion, and a touch of coconut fat creates a satisfying, rounded flavour.
Loaded with vegetables and hearty rice, this mushroom and pea risotto is both delicious and wholesome. It’s inspired by one-pot risotto recipes and works well alongside simple roasted or steamed vegetable sides.
Ingredients to make Vegan Mushroom Risotto
- Olive Oil – for frying the onion, garlic and vegetables.
- Red Onion – finely chopped so it melts into the risotto.
- Garlic Cloves – crushed for aroma and depth.
- Chestnut Mushrooms – roughly chopped; they provide a nutty, meaty texture.
- Frozen Peas – for colour and a touch of sweetness.
- Dried Sage – adds an earthy, citrusy note.
- Vegetable Stock – the cooking liquid for the rice.
- Coconut Fat – the thick cream from a can of coconut milk to create creaminess; soy cream can be used as an alternative.
- Risotto Rice – Arborio works well, but other short-grain risotto rice is fine.
- Nutritional Yeast – optional, for a cheesy, savory finish.
See the recipe card below for exact quantities.
Substitutions
- Oil: Use a neutral oil if preferred.
- Vegetables: Swap or add other vegetables like courgette, spinach, or roasted squash.
- Coconut Fat: Replace with soya cream or another plant-based cream if you prefer no coconut flavour.
- Rice: Try orzo, quinoa, or wild rice for a different texture.
- Nutritional Yeast: Leave it out or use a grated vegan or dairy cheese if not strictly vegan.
Variations
- Spicy: Add cayenne or smoked paprika for heat.
- Deluxe: Stir through extra vegetables such as spinach or roasted courgette.
- Kid friendly: Let kids help prepare the dish and use their favourite veg; nutritional yeast adds a cheesy flavour they often enjoy.
How to make Vegan Mushroom Risotto
Step 1: Dice the red onion, crush the garlic, roughly slice the mushrooms, take the peas from the freezer and warm the vegetable stock.
Step 2: Heat a large pan over medium heat. Add olive oil, garlic, red onion and a pinch of salt and pepper. Fry for a few minutes until softened.
Step 3: Add the mushrooms, peas and dried sage. Cook for a few minutes until the mushrooms begin to soften and release their juices.
Step 4: Stir in the vegetable stock, coconut fat, nutritional yeast (if using) and risotto rice. Bring to a boil, then reduce to a simmer and cover. Cook for about 25 minutes, stirring every 10 minutes, until the rice is tender and the texture is creamy.
Hint: Avoid overstirring to prevent the risotto becoming overly starchy or gooey.
Leftovers
Store leftovers covered in the fridge for 3–4 days or freeze for up to three months. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened. Leftover risotto also works well for making arancini.
Recipe FAQs
Yes. Swap dairy cream or butter for coconut cream or soya cream and use vegetable stock to keep the dish fully vegan while maintaining a creamy texture.
Chestnut mushrooms are excellent for risotto thanks to their firm texture and nutty flavour. Shiitake, wild mushrooms or baby bella also work well.
Absolutely. The recipe is delicious without wine and many home cooks prefer it that way.
Light vegetable sides such as asparagus, green beans or roasted root vegetables pair nicely with this risotto.
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Vegan Mushroom Risotto
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 all the thick cream at the top of coconut milk can
- 350 g risotto rice, (I use Arborio)
- 2 tbsp nutritional yeast, optional
Instructions
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Dice the red onion, crush the garlic, roughly slice the mushrooms, take the peas from the freezer and prepare your stock.
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Heat a large pan over medium heat, add olive oil, garlic, red onion and a pinch of salt and pepper. Fry for a couple of minutes until soft.
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Add the mushrooms, peas and dried sage. Cook for a few minutes until the mushrooms have softened.
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Stir in the vegetable stock, coconut fat, nutritional yeast and rice. Bring to a boil, then reduce to a simmer, cover and cook for about 25 minutes, stirring every 10 minutes, until creamy and cooked through.
Notes
Substitutions & Variations: See the options listed earlier in the post.
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 for up to three months. Defrost overnight before reheating.
Tip 1: Stir in greens like spinach or roasted cubes of squash for extra colour and flavour.
Tip 2:For a seasonal twist, add pumpkin puree and adjust stock or coconut cream for consistency.
Tip 3:Avoid overstirring to prevent the risotto from becoming too starchy.
Nutrition
