Gourmet Vegan Mushroom Risotto

It’s 3AM here in Sydney. I just got off a conference call with Toronto and I can’t sleep! What better time to write about… risotto?! This vegan mushroom risotto one of my all-time favorite recipes. I love the creamy rice and earthy mushroom combo. This total comfort food for me!

Gourmet Vegan Mushroom Risotto

I adapted this recipe from the Gourmet Mushroom Risotto recipe at AllRecipes.com, by veganizing the ingredients and adding things like truffle oil. I don’t replace the Parmesan with anything as I don’t think it needs it. All it DOES require though, is A LOT of mushrooms. I like to use a variety of mushrooms:

Gourmet Vegan Mushroom Risotto - Oyster Mushrooms
Oyster Mushrooms
Gourmet Vegan Mushroom Risotto - Shitake Mushrooms
Shitake Mushrooms
Gourmet Vegan Mushroom Risotto - Cremini Mushrooms
Cremini Mushrooms
Gourmet Vegan Mushroom Risotto - Mixed Mushrooms
Gourmet Vegan Mushroom Risotto - Arborio rice
Gourmet Vegan Mushroom Risotto - Shallots

If you can afford really nice dried mushrooms (like porcini), I recommend using a small handful of them.

Gourmet Vegan Mushroom Risotto - Dried Mushrooms
Gourmet Vegan Mushroom Risotto - Dried Mushrooms
Gourmet Vegan Mushroom Risotto - Soaking Dried Mushrooms

Notes – Gourmet Vegan Mushroom Risotto Recipe

  • Use the water leftover from reconstituting the dried mushrooms as part of your broth. It will add that much more mushroom flavor to the risotto!
  • Make Arancini balls from any leftovers by forming balls or patties, coating them in breadcrumbs and lightly frying them. There’s never any leftover risotto in my house, but that’s apparently what other people do.
Gourmet Vegan Mushroom Risotto

Updates – Gourmet Vegan Mushroom Risotto Recipe

March 17, 2013 – I made this again last night and have to say that this is just the best and most decadent thing ever. I’ve updated the post with a few new photos. Enjoy!

Gourmet Vegan Mushroom Risotto

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Gourmet Vegan Mushroom Risotto

This gourmet vegan mushroom risotto is so rich & creamy, everyone will be fighting for seconds! Delicious and naturally gluten-free!

  • Author: Angela @ Vegangela.com
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4-6 1x
  • Category: Main, Side
  • Cuisine: Italian, Vegan

Ingredients

Scale
  • 6 cups vegetable broth
  • 3 tablespoons olive oil, divided
  • 2 pounds (4 cups) sliced mushrooms (white, brown, portabella, oyster, porcini)
  • 2 tablespoons dried mushrooms, reconstituted (optional)
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 2 tablespoons vegan margarine
  • 1 tsp truffle oil (optional)

Instructions

  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Lower heat to medium-low heat, add 1 tablespoon of olive oil, and stir in the shallots. Cook 1 minute.
  4. Add rice, stirring to coat with oil, about 2 minutes.
  5. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
  6. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  7. Remove from heat, and stir in the mushrooms, margarine, chives, and truffle oil. Season with salt and pepper to taste.

Keywords: comfort food, favorite, gluten-free, holiday & special occasion, italian, mushroom, rice, risotto, truffle oil, vegan

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59 thoughts on “Gourmet Vegan Mushroom Risotto”

  1. I made this for Valentine’s Day dinner. It was SO DELICIOUS and way better than any restaurant risotto. And I couldn’t believe how easy it was to make. I look forward to eating it again soon!

    Reply
  2. Perhaps I am missing something but white wine is typically not vegan so unless you specify to use vegan wine then how can you claim it is a vegan dish?

    Reply
  3. I made this for dinner and it was delicious. I have this dish at a local restaurant and it is accompanied with a balsamic vinegar reduction and whole red pepper on the side. This dish was as good and much healthier. than what I get at the fancy restaurant. Also, I did not use any oil in sautéing the mushrooms, shallots or rice. This is a dish that i will make over again.

    Reply
  4. Just made this and loved it! I never comment on any recipes but really had to because this one is amazing.
    I substituted the white wine (as i had consumed all my stocks) with rice wine vinegar and loved the zing it added. Can’t wait to try more of your recipes.

    Reply
  5. Oh my goodness, I made this earlier in the week and just had to write a review. I have never made risotto before, but have had it at restaurants. I was eager to find a vegan recipe since I am now 100% vegan with my diet.

    This mushroom risotto is AMAZING. Everyone who tried it loved it. They could not believe it was vegan because it was so creamy and savory. The cheese is so not necessary for a risotto. It is the best risotto I have ever had. It far surpasses the ones I have had in restaurants throughout the years.

    I did a couple modifications. I used four different kinds of mushrooms. I couldn’t find dried mushrooms so I used what was at the store. I bought cremini, oyster, shitaki, and button mushrooms. I seasoned rather generously with salt and pepper. I used truffle flavored olive oil instead of olive oil in addition to truffle oil. I also added about half a squeeze of fresh lemon juice. the lemon made a big difference. I highly recommend 🙂

    *I also made your coconut curry lentil soup last winter and have made it several times since then. It is one of my favorites and always a hit with everyone who tries it. You are one of my favorite vegan blogs. Thank you for these wonderful recipes 🙂 !

    Reply
  6. Delicious. So decadent and it’s vegan. I am incredibly pleased. I will add this recipe to my staple of meals that I regularly prepare. So good, I loved it. Thank you!

    Reply
  7. This risotto is soooo so incredible. I love it. I made it last Christmas, and it went over surprisingly well in my carnivorous family. Since then I’ve made this almost monthly (usually a double batch), which lasts me 4-5 days, and I never get sick of it! Thanks for sharing 😀

    Reply
  8. This recipe turned out great. So flavorful and delicious! I had no shallots, so subbed 1/2 yellow onion. I also had no truffle oil, poor me, but it tasted really good even without it. I added 1/2 cup frozen peas at the end. Thank you for making the directions easy to follow. BIG YUM!

    Reply
  9. Of course I was looking for a vegan risotto when I stumbled on your amazing, generous website. Thank you for sharing your passion. What could I use to substitute for the wine?
    Lori

    Reply
  10. Merci !! just tried it! i halved it..my first risotto ever ! and my Christmas supper !! it was awesome ! i added rosemary while cooking.. 😉

    Reply
  11. This was a wonderful risotto recipe! I doubled the recipe for a dinner party I had and bought 4lbs of mushrooms which was waaaaay too much. I only used less than two for the whole recipe and it seemed to be a good amount. Would not change a darn thing in this recipe and I cooked it just as the recipe says.. The “optional” truffle oil….not optional. DO IT. Truffle oil should be required on everything, LOL. But seriously, use it.

    Reply
  12. First you said: “Tip: Use the water leftover from reconstituting them as part of your broth. It will add that much more mushroom flavor to the risotto.”

    But rather than including it with the broth which is cooked into the rice, the instructions call for adding the mushroom liquid *after* it’s been removed from heat on it’s own.

    So which is it?

    Reply
  13. I made it with brown rice last night and it turned out great! I also added fresh garlic, broccoli and asparagus to the mix. Yum!

    Reply
  14. Made this tonight and it’s amazing! 🙂
    I do think your Beetroot risotto recipe is my favourite but my partner loves the mushroom one much more himself!

    Reply
  15. So excited to find this recipe.
    I’ve been a vegarian almost my whole life, and liked bringing the Amy’s frozen Mushroom Risotto to work for lunch. It was one of my favorite meals. Now that I’m going vegan I’ve been looking for something similar and this looks amazing. Can’t wait to try it!

    Reply
  16. My hubby used to risotto for me with Pecorino Romano every year on my birthday but hasn’t for a few years since going vegan (and onset of my food allergies) and that ends now! I am SO excited to have this recipe! Your photography inspired me. Thanks for saving my 31st birthday!

    Reply
  17. My dearest Angela,

    Thank you for this recipe and for all the others! When I had my vegan awakening, my husband (meat and potatoes Southern American) thought he was destined for a life of raw kale and picketing. Every one of your recipes have turned out to be absolutely amazing. I didn’t cook much before my conscience dictated I follow a vegan lifestyle, and with your help, I’m a little chef!!

    This risotto would make that meat munching Gordon Ramsay proud!

    Thanks for all your recipes!!!

    Mian

    Reply
    • Hi Mian – Thanks so much for your kind comments. I’m so glad to hear that you liked this recipe, and that my site has inspired you to cook more. With the right recipes, it makes the whole process that much easier. You know, I met Gordon Ramsay once. I guess I should have handed him this recipe, huh? Ha! Thanks again for taking the time to comment and share your story 🙂

      Reply
  18. Made this for dinner last night with friends…. it was amaaazing! Threw in a bunch of nutritional yeast near the end with the truffle oil….Will definitely be making it again-Thanks for the great recipe!!!!

    Reply
    • Hi Kalyn – I made it on Saturday night myself! I updated the post with a few new photos as well. So glad you liked it – thanks for taking the time to comment 🙂

      Reply
  19. Excellent Dish! I used mushroom broth to give it an extra kick. For sides I roasted broccoli and sauted sweet corn. Thanks for the great recipe!

    Reply
    • I use the terms veggie broth/stock/bouillon cubes interchangebly. Any vegetable-based broth is fine, whether you reconstitute it from vegetable bouillon cubes or use a liquid one.

      Reply
  20. Hi 🙂 I’m Jason 34, carnivor lol! I have been dating my girlfriend for about a month now and things are going great. She is vegan and this is my first experience, even with a vegaterian let alone vegan. She handles me eating meat so I totally can handle her choice to eat vegan. Anyways I am making this mushroom risotto dish tomorrow night for her and I’m so excited! I’m really glad I came across your site and I plan to use your recipes to wow my girl 🙂 so keep the good stuff coming. On a side note I’ve never seen tofu let alone cooked it. Is it hard to prepare? I’m pretty handy in the kitchen, just the new ingredient kinda scares me.

    Reply
    • Hi Jason, sorry for the delay in getting back to you. How nice of you to cook vegan for your girlfriend. Go you! Let me know how the risotto went-over.

      Do a search for tofu recipes on my site (or on Google for that matter). It’s really easy to use. Let me know if you have any questions!

      Reply
  21. Thanks for the fantastic recipe, it was delicious! 🙂
    My only amendments were to add some crushed garlic with the shallots and stir through some fresh basil and lemon juice at the end.

    Reply
  22. I made this tonight and it was delicious! I did not use dried mushrooms nor truffle oil (didn’t have them) and it still came out great! I added a little vegan parmesan cheese at the end of cooking and it was a good addition. Thanks for posting!

    Reply
    • Hi Jodi – The dried mushrooms and truffle oil are totally optional but just something I add when I have them on hand. I’m glad to hear that you liked the risotto – thanks so much for the feedback!! 🙂

      Reply
    • Hi Jason – Thanks for taking the time to comment, glad to hear you liked the risotto! I haven’t been to a vegan society dinner in some time as I never seem to be available when they’re on. Do you attend them?

      Reply

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