Vegan Mushroom Risotto Recipe

Introduction

This vegan mushroom risotto is creamy, flavorful, and deeply satisfying. Made with a blend of mushrooms, fresh herbs, and a rich miso butter, it’s a perfect comforting meal for any occasion. The recipe is straightforward, delivering restaurant-quality risotto at home.

Ingredients

• 4 tablespoons (56g) vegan butter, softened at room temperature
• 2 tablespoons (30-35g) white miso paste, softened at room temperature
• 20 ounces (570g) mixed mushrooms, sliced or torn
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons roughly chopped fresh thyme leaves
• 6 garlic cloves, minced and divided in half
• 6 to 8 cups (1.5 to 1.9 L) vegetable broth
• 2 large leeks (white & light green parts only), cleaned and diced
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly cracked black pepper
• 2 cups (~370g) Carnaroli rice or Arborio rice
• 2/3 cup (160 mL) dry white wine
• 1/4 cup (30g) vegan parmesan cheese (optional)
• 1 handful Italian flat-leaf parsley, chopped (for garnish)

Instructions

1. Step 1: Take the vegan butter and miso paste out of the fridge and place in a small bowl to soften. Once softened, use a fork to cream them together until well combined.
2. Step 2: Add the vegetable broth to a saucepan and bring it to a rapid simmer. Reduce heat to keep the broth warm at a gentle simmer.
3. Step 3: Heat a large frying pan over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add the mushrooms and cook undisturbed for a few minutes to brown. Continue cooking for 8 to 9 minutes total, stirring occasionally.
4. Step 4: Reduce heat to medium, then add thyme, half of the minced garlic, and 1/2 teaspoon kosher salt to the mushrooms. Cook for 2 to 4 minutes, stirring frequently. Stir in the creamed miso butter and cook for 2 more minutes. Season with salt and pepper, then set aside.
5. Step 5: Heat a Dutch oven or heavy-bottomed pan over medium heat. Add the remaining 2 tablespoons olive oil, then cook the leeks and remaining garlic for 2 to 3 minutes until softened.
6. Step 6: Add the rice and stir quickly until grains are coated and slightly toasty, about 60 to 90 seconds. Pour in the white wine, stirring to release any browned bits, and cook until nearly evaporated, about 3 to 4 minutes.
7. Step 7: Begin adding warm vegetable broth one cup at a time, stirring frequently but not constantly. Add more broth only when the previous has been mostly absorbed. Continue this process for about 20 minutes until the rice is creamy but still slightly firm.
8. Step 8: Test for doneness by spreading some rice on a flat surface; it should look smooth with a visible al dente white center.
9. Step 9: Stir the cooked mushrooms into the risotto and warm through. Remove from heat and stir in vegan parmesan if using. Adjust seasoning with salt and pepper to taste.
10. Step 10: Garnish with chopped parsley and serve immediately.

Tips & Variations

• Use Carnaroli rice for the creamiest texture, but Arborio rice works well too.
• If you prefer a nutty depth, try adding a splash of toasted walnut oil with the olive oil.
• For extra richness, stir in a little coconut cream or cashew cream before serving.
• To make this gluten-free, double-check your miso paste and vegetable broth labels.
• Use any combination of wild mushrooms for unique flavor variations.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat with a splash of vegetable broth or water to restore creaminess, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter if you are not strictly vegan, which will add a richer dairy flavor to the risotto.

Do I have to use white wine in the recipe?

White wine adds acidity and depth, but if you prefer to skip it, substitute with an equal amount of warm vegetable broth or water.

Vegan Mushroom Risotto Recipe

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★★★★★

5 from 135 reviews

• Author: Harper
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A creamy, rich, and flavorful vegan mushroom risotto featuring mixed mushrooms sautéed with fresh thyme and garlic, combined with luscious Carnaroli rice cooked slowly in warm vegetable broth and dry white wine. This comforting Italian classic is made vegan-friendly by using vegan butter, miso paste for umami, and optional vegan parmesan, perfect for a hearty, plant-based meal.

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Ingredients

Scale 1x2x3x

Miso Butter Mix

• 4 tablespoons (56g) vegan butter, softened at room temperature
• 2 tablespoons (30-35g) white miso paste, softened at room temperature

Mushrooms and Seasoning

• 20 ounces (570g) mixed mushrooms, sliced or torn
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons roughly chopped fresh thyme leaves
• 6 garlic cloves, minced and divided in half
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly cracked black pepper, to taste

Broth and Vegetables

• 6 to 8 cups (1.5 to 1.9 L) vegetable broth
• 2 large leeks, white & light green parts only, cleaned and diced

Rice and Finishing

• 2 cups (~370g) Carnaroli rice or Arborio rice
• 2/3 cup (160 mL) dry white wine
• 1/4 cup (30g) vegan parmesan cheese (optional)
• 1 handful Italian flat-leaf parsley, chopped (for garnish)

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Instructions

1. Prepare miso butter: Remove vegan butter and miso paste from the fridge and place in a small bowl to soften. Once softened, use a fork to cream them together until well combined, creating a smooth miso butter mixture.
2. Warm the vegetable broth: Pour vegetable broth into a saucepan and heat until it comes to a rapid simmer. Then lower the heat to maintain a gentle simmer to keep the broth warm throughout the cooking.
3. Cook the mushrooms: Heat a large frying pan over medium-high heat and add 1 tablespoon of olive oil. When oil is shimmering, add the mixed mushrooms. Allow mushrooms to cook undisturbed for several minutes to develop a nice browning, then stir occasionally and cook for a total of 8 to 9 minutes until golden brown.
4. Add flavor to mushrooms: Reduce heat to medium. Stir in thyme leaves and half of the minced garlic with mushrooms. Season with 1/2 teaspoon kosher salt. Cook for 2 to 4 minutes while stirring frequently to avoid burning. Add the creamed miso butter, stirring often to coat mushrooms well for 2 minutes. Season with salt and freshly cracked black pepper, then set aside.
5. Prepare risotto base: Heat a Dutch oven or heavy-bottomed deep sauté pan over medium heat. Add remaining 2 tablespoons olive oil. Once hot, add diced leeks and remaining garlic. Cook for 2 to 3 minutes until leeks soften slightly.
6. Toast the rice: Add the Carnaroli or Arborio rice to the pan. Stir quickly to coat each grain with oil and cook until the rice smells toasty, about 60 to 90 seconds.
7. Deglaze with wine: Pour in the dry white wine and stir to release any browned bits stuck to the pan bottom. Cook until the wine almost entirely evaporates and the alcohol smell dissipates, about 3 to 4 minutes.
8. Cook risotto with broth: Begin adding warm vegetable broth one cup at a time, stirring frequently but allowing some space between stirs. When the rice absorbs the broth, add another cup. Continue this process, which should take about 20 minutes, until the rice is creamy yet retains a slight firmness to the bite.
9. Check doneness: Test the rice by placing some on a flat surface and running your finger through it. The texture should be smooth but you should still see a faint white center, indicating al dente from the inside.
10. Combine mushrooms and finish: Add the cooked mushrooms to the risotto and stir to warm through. Remove from heat and incorporate vegan parmesan cheese if using. Adjust salt and pepper to taste. Garnish with chopped parsley and serve immediately for the best texture and flavor.

Notes

• Softening the vegan butter and miso paste at room temperature helps them blend into a smooth mixture that coats the mushrooms perfectly.
• Use a variety of mushrooms for optimal texture and flavor; tearing larger mushrooms helps them absorb the miso butter better.
• Keeping the vegetable broth warm throughout cooking helps maintain a consistent cooking temperature for the rice.
• Clean leeks thoroughly to remove grit and dice only the white and light green parts for the best texture.
• Dry white wine adds acidity and depth; if you prefer, substitute with a splash of lemon juice or omit without sacrificing much flavor.
• Use a heavy-bottomed pan or Dutch oven for even heat distribution during the risotto cooking process.
• The al dente test ensures the risotto is creamy without becoming mushy—a key characteristic of perfect risotto.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Keywords: vegan mushroom risotto, vegan risotto recipe, creamy vegan risotto, mushroom risotto vegan, plant-based risotto