This creamy Vegan Mushroom Risotto is extremely simple to make with very few ingredients. It is absolutely packed full of flavour and I think it will even be an instant favourite with anyone that can have a “normal” risotto with dairy!
Recipe Difficulty – Very Easy
Why this recipe works
Vegan Risotto is the perfect comforting dinner for a night in or to share with family and friends at a dinner party. And because it’s not only vegan, but also a gluten free mushroom risotto, it is great for friends with allergies!
This creamy mushroom and pea risotto is warm, creamy, delicious, and yet healthy! It is full of delicious vegetables, yummy rice, and amazing flavours.
Ingredients to make Vegan Mushroom Risotto
- Olive Oil – is used to fry up the garlic and vegetables.
- Red Onion – should be finely chopped – you don’t want big pieces of onion in this.
- Garlic Cloves – adds the perfect flavour to this easy mushroom risotto. You’ll need to crush it for this recipe.
- Chestnut Mushrooms – add a nutty flavour and are the star of this show! Roughly chop them for this recipe.
- Frozen Peas – add some great colour to this vegan risotto recipe.
- Dried Sage – has a slightly earthy and citrusy flavour.
- Vegetable Stock – is the main liquid to cook the rice.
- Coconut Fat – use all of the thick cream at the top of a coconut milk can which helps give this healthy risotto it’s creaminess.
- Risotto Rice – I use Arborio rice, but others will work fine.
- Nutritional Yeast – is optional, but adds a nice, cheesy taste and texture.
See recipe card for full information on ingredients and quantities.
- Olive Oil – Other types of oil will also work, though I’d stick to a neutral flavour.
- Vegetables – If you have other vegetables in your fridge, consider dicing them up and adding them in as well!
- Garlic Cloves – can be replaced with minced garlic.
- Coconut Fat – If you don’t have coconut milk and/or don’t like the taste of coconut, you can substitute a few tablespoons of soya cream.
- Risotto Rice – If you wanted to try mixing it up, you could use wild rice, quinoa, or orzo in place of risotto rice.
- Nutritional Yeast – Which is already optional but you can substitute it for grated cheese of choice.
- Spicy – Add some cayenne pepper and/or paprika to bring the spice level up on this one.
- Deluxe – Level up this mushroom and pea risotto with courgette, spinach, or other vegetables you love.
- Kid friendly – Any time a kid can help with the cooking, they may be more likely to try it! Also, using some of their favourite veg and being sure to use the nutritional yeast for a cheesy taste may help.
See this paella version of this recipe on my website!
How to make Vegan Mushroom Risotto
Step 1: Firstly, dice the red onion, crush the garlic, roughly slice the mushrooms, take the peas out of the freezer, and prepare your stock.
Step 2: Heat a large pan on medium heat. Add the olive oil, garlic, red onion, and a pinch of salt and pepper. Fry for a couple of minutes.
Step 3: Add the mushrooms, peas, and dried sage. Cook them down for a couple of minutes until the mushrooms have softened.
Step 4: Finally, add the veg stock, coconut fat, nutritional yeast, and rice. Stir until combined. Bring to a boil and then reduce to a simmer. Put the lid on and allow to simmer for 25 minutes, stirring every 10 minutes.
Hint: Don’t overstir the rice or it may become gooey.
Store leftovers in the fridge for 3-4 days in an airtight container or freeze it for up to three months. Reheat in a pot on the stove or in the microwave. You could also use leftover risotto to make arancini.
Absolutely! I specialise in making amazing dairy free recipes that often taste like the real thing! Risotto is an easy switch – use coconut cream or soya cream to get that creamy taste and swap vegetable stock for chicken stock.
My favourite mushroom for risotto is chestnut mushrooms. You could also use others such as shiitake, wild mushroom and baby bella.
Most definitely! I actually prefer it that way! In my delicious vegan mushroom risotto, you won’t even miss the wine at all.
Vegetable sides are a great match for mushroom risotto. Asparagus, green beans, or this Colourful Roasted Root Veg side are some great choices.
YOU MIGHT ALSO LIKE…
Tried this Vegan Mushroom Risotto recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!
Vegan Mushroom Risotto
- 2 tablespoon 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 tablespoon 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 tablespoon nutritional yeast optional
- Firstly, diced the red onion, crush the garlic, roughly slice the mushrooms, take the peas out the freezer and prepare your stock.
- Heat a large pan on a medium heat, add the olive oil, garlic, red onion and a pinch of salt and pepper and fry for a couple minutes.
- Now add the mushrooms, peas, dried sage and cook down for a couple minutes until the mushrooms have softened
- Finally, add the veg stock, coconut fat, nutritional yeast and rice and stir until combined. Bring to a boil and reduce to a simmer placing the lid on the pan for 25 minutes making sure to stir every 10 minutes.
Please note that Nutrition information is a rough estimate