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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!

Vegan Mushroom Risotto served on a plate and in a serving dish.

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. 

This was inspired by my very popular Easy One Pot Tomato Risotto recipe, and pairs well with this amazing Crispy Smashed Brussels Sprouts or Air Fryer Broccoli.

If you love mushrooms like myself and are looking for more mushroom recipes then do check out my Mushroom Gravy, Mushroom Pasta, Mushroom Pie or my very popular Mushroom Stroganoff.

Ingredients to make Vegan Mushroom Risotto

Ingredients to make Vegan Mushroom Risotto.
  1. Olive Oil – is used to fry up the garlic and vegetables.
  2. Red Onion – should be finely chopped – you don’t want big pieces of onion in this.
  3. Garlic Cloves – adds the perfect flavour to this easy mushroom risotto. You’ll need to crush it for this recipe.
  4. Chestnut Mushrooms – add a nutty flavour and are the star of this show! Roughly chop them for this recipe. If you love mushrooms make sure to try my Mushroom Burger.
  5. Frozen Peas – add some great colour to this vegan risotto recipe.
  6. Dried Sage – has a slightly earthy and citrusy flavour.
  7. Vegetable Stock – is the main liquid to cook the rice.
  8. 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.
  9. Risotto Rice – I use Arborio rice, but others will work fine. I also use this to make my Creamy Salmon Risotto.
  10. Nutritional Yeast – is optional, but adds a nice, cheesy taste and texture.

See recipe card for full information on ingredients and quantities.

Substitutions

  • 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.

Variations

  • 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

Chopped vegetables on a wooden board.

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.

Vegetables to make Vegan Mushroom Risotto in a large heated pan.

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.

Mushroom, peas and dried sage in a pot..

Step 3: Add the mushrooms, peas, and dried sage. Cook them down for a couple of minutes until the mushrooms have softened.

Vegan Mushroom Risotto cooked and served.

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.

Leftovers

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.

Recipe FAQs

Can you make risotto vegan?

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.

What mushrooms are best for risotto?

My favourite mushroom for risotto is chestnut mushrooms. You could also use others such as shiitake, wild mushroom and baby bella.

Can you make mushroom risotto without wine?

Most definitely! I actually prefer it that way! In my delicious vegan mushroom risotto, you won’t even miss the wine at all.

What should you serve with mushroom risotto?

Vegetable sides are a great match for mushroom risotto. Asparagus, green beans, or this Colourful Roasted Root Veg side are some great choices.

Vegan Mushroom Risotto on a grey plate.

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4.94 from 15 votes

Vegan Mushroom Risotto

An easy comforting vegan mushroom risotto that the whole family will love!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
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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 

  • 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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-4 days. Reheat in a pot/pan over low heat until piping hot or in the microwave. You may need to add some water to loosen the risotto.
To Freeze: Freeze in an airtight container for up to three months. To reheat, defrost overnight and then heat on the stove or in the microwave.
Tip 1: Be creative with the vegetables! You could always stir through spinach or even roasted butternut squash cubes if you wanted to add more colour and flavours.
Tip 2: For a taste of fall, try some pumpkin risotto! Pumpkin mushroom risotto can be made by adding in a can of pumpkin. You may need to adjust the vegetable stock or coconut cream for texture.
Tip 3: Make sure not to overstir the risotto. Stirring it too often can make it starchy and gooey.

Nutrition

Calories: 480kcal | Carbohydrates: 82g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Fiber: 6g | Sugar: 6g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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Recipe Rating




14 Comments

  1. 5 stars
    Loved this recipe. So easy, so tasty.
    Doesn’t say how much coconut fat to use and I didn’t want to open a whole tin for the bit at the top so I used about 3tbls of soya cream instead and it turned out perfect.

    Thanks again for another fantastic recipe.

  2. This was absolutely delicious! I have made it several times, and it very popular with my family (mostly meat eaters, and they don’t even notice it’s vegan!). The recipe makes way more than 4 servings, I normally get 6-8 depending on how large we do the servings.