Vegan Mushroom Risotto
Creamy, deeply savory, and packed with earthy mushroom flavor, this risotto is the kind of bowl that makes people forget they're eating something entirely plant-based. Two varieties of mushrooms — cremini and shiitake — are seared until golden before being folded back in at the end, so every bite has that satisfying, meaty depth. The classic technique of adding warm broth one ladle at a time coaxes the Arborio rice into a luscious, flowing texture that feels genuinely indulgent. Nutritional yeast and vegan butter stand in for the traditional parmesan and dairy butter, delivering that glossy, umami-rich finish without any animal products. A splash of vegan-certified white wine adds brightness and complexity right from the start, which makes a real difference in the final flavor. This recipe serves four and is the kind of dinner-party dish that quietly impresses everyone at the table — no one will be asking where the cheese went.
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Learn more →Ingredients
4 servings
For the risotto
- 5 cups vegetable broth
- 3 tbsp olive oil, divided
- 8 oz cremini mushrooms, sliced
- 4 oz shiitake mushrooms, stems removed and caps sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine (vegan-certified)
- 1 tsp fresh thyme leaves
- 3 tbsp nutritional yeast
- 2 tbsp vegan butter
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pour the vegetable broth into a large saucepan and set over medium-low heat until it reaches a gentle simmer. Keep it warm on the lowest setting while you cook the risotto — cold broth added to the rice will slow cooking and affect the final texture.
- 2
Heat 1½ tbsp of the olive oil in a large skillet or wide Dutch oven over medium-high heat until shimmering. Add the cremini and shiitake mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deeply golden. Stir and continue cooking for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Season with a pinch of salt and pepper, then transfer to a plate and set aside.
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