This creamy vegan wild mushroom risotto makes the perfect weeknight or date night meal!
This is one of my favourite mushroom recipes, when I’m craving something creamy, cheesy and comforting risotto is always a good choice!
This recipe works best with a combination of wild mushrooms. Most supermarkets sell a variety of mushrooms now.
Or if you can get some from a local market even better! They are more pricey but are totally worth it!
For this recipe we used the following mushrooms:
They are packed with umami and all lend a different flavour and texture to this risotto.
How you prepare the mushrooms for this is up to you. My favourite is chopping some small, some chunkier and leaving some of the smaller mushrooms whole!
What else you’ll need for this recipe:
- Vegan butter or oil
- Arborio rice
- White wine (or more stock)
- Vegetable stock
- Vegan cream
- Nutritional yeast or vegan parmesan
- Vegan cream cheese
- Fresh parsley
For a richer flavour I like to use vegan butter but you can just sub for oil if you’d rather.
For the wine, use a dry white wine. I always use a wine that’s good enough to drink, so don’t use the cheapest you can find.
Plus the bonus of cooking with wine is that you get to drink some at the same time!
If you don’t want alcohol you can just sub it for extra vegetable stock!
How to make vegan mushroom risotto:
Start by melting the butter in a large saucepan or skillet on medium heat. Finely chop the shallots and add to the pan.
After a few minutes add the minced garlic and chopped mushrooms. Cut some finely, some chunkier and leave some of the smaller ones whole for more texture.
Leave these to cook for around 15 minutes, until the water from them has been absorbed and they are nice and caramelised.
Add the rice and stir, cook for 30 seconds or so until you can see the edges of the rice go translucent.
Add the white wine, stir and cook until it has all been absorbed. Next add the vegetable stock about a cup/ladle at a time.
Stay with the risotto, stirring it and making sure it doesn’t burn. The stirring will pay off at the end, so don’t leave it.
Plus you only need one hand to stir, so the other hand is free to drink some wine at the same time 😉
Once the risotto rice is cooked, stir in the cream, lemon juice and nutritional yeast. Taste and season with salt and lots of black pepper.
Add chopped parsley and serve! I topped with some vegan parmesan.
This risotto is best eaten straight away but will keep in the fridge for 2-3 days in an air tight container.
It will serve around 4, depending if you serve on it’s own or with some bread. Garlic bread with risotto is always a winner for me!
For more mushroom recipes you may enjoy these:
Or for more risotto recipes, try these:
As always if you make this vegan wild mushroom risotto be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 1 tbsp vegan butter
- 3 shallots
- 4 garlic cloves
- 600g mixed wild mushrooms (chestnut, portobello, oyster, shiitake)
- 1 tsp dried mixed herbs
- 400g arborio risotto rice
- 2/3 cup / 150 ml white wine
- 4.5 cups / 1l vegetable stock
- 1/2 cup / 30g nutritional yeast or vegan parmesan
- 1 heaped tbsp vegan cream cheese
- 2/3 cup / 150ml vegan cream
- 1/2 lemon
- 1/2 cup fresh parsley
- Vegan parmesan
- Heat a tbsp of vegan butter in a large saucepan or skillet on medium heat. Finely chop the shallots and add to the pan.
- Let the shallots cook for a few minutes then add the minced garlic and chopped mushrooms. I like to cut some finely, some chunkier and leave some of the smaller ones whole.
- Leave to cook for about 15 minutes until they have absorbed the water they release and look caramelised. Add the dried herbs.
- Add the dried risotto rice, stir for about 30 seconds until the edges of the rice is translucent.
- Add the wine, stir and let cook until it's all absorbed.
- Add the stock about a cup or ladle at a time. Continue to stir and add until all the stock is used up and the rice is cooked. If you need a little more just add some extra water.
- Stir in the vegan cream cheese, cream, juice of half a lemon and chopped parsley. Taste and season with salt and pepper.
- Top with some grated parmesan and lots of black pepper!
You can use any mix of mushrooms you like - use at least three different varities if you can. Most supermarkets now sell a variety of fresh mushrooms.
I use oatly or elmea vegan double cream and violife parmesan cheese.
Check the wine you are using is vegan.