The Best Vegan Mushroom Risotto

Here’s my dreamy, go-to mushroom risotto recipe, which happens to be naturally vegan. I recommend using arborio rice, because the starch that is released during cooking is what makes risotto so creamy.

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Vegan Mushroom Risotto

Grain | Veggies | Fat
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Active Time: 15 minutes
Inactive Time: 40 minutes
Servings 4



  • 1/2 cup arborio rice, dry, 4 oz


  • 4 oz onion, shallots, or leeks, diced
  • 1 lb in-season mushrooms, shredded or sliced (I love oysters, chanterelles, criminis, or maitakes)


  • 4 Tbsp olive oil or butter, 2 oz


  • 1.5 cups veggie broth
  • 1/2 cup red or white wine
  • 3 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp onion powder
  • 1/2 tsp dried tarragon or other Italian herbs
  • A few grinds of black pepper
  • 1 Tbsp soy sauce, or tamari for gluten free
  • 1 Tbsp nutritional yeast, or grated parmesan if not vegan
  • Fresh chopped herbs to garnish, thyme, marjoram, sage, etc.


  • In a large skillet, sauté the mushrooms until well browned in 2 Tbsp of olive oil and a pinch of salt and pepper. Set aside.
  • In the same pan, sauté the leeks in the rest of the oil until translucent. Add the wine and rice.
  • Heat the vegetable stock in a separate saucepan.
  • Stir hot vegetable stock into the rice, 1/2 cup at a time until absorbed, for about 20-25 minutes or until cooked.
  • Stir in mushrooms and seasonings.
  • Salt if needed, depending on the salt content of the vegetable broth you used.
  • Garnish with fresh herbs and enjoy!
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