This 1-pot vegan mushroom risotto is rich and creamy, full of flavor, and easy to make. Made with just a few simple ingredients like mushrooms, garlic, and arborio rice, this dish is sure to be a family favorite.

A blue plate filled with creamy vegan mushroom risotto with a fork on the side.

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Why make this recipe

Risotto is one of my favorite easy vegan meals because it cooks in 1 pot, it’s super creamy, yet naturally dairy-free and gluten-free, and is hearty and satisfying. It’s the kind of meal that feels fancy, yet it’s super simple to make, so it’s great for any occasion.

If you like this mushroom risotto, give my vegan broccoli risotto or vegan butternut squash risotto a try too! For a lower-carb option, try my cauliflower risotto with spinach.

Ingredients and substitutions

  • Vegan Butter – To saute the garlic and coat the rice before adding liquid.  You can use vegan margarine, my homemade vegan butter, or even olive oil if you prefer.
  • Garlic – for flavor.  You can also use finely diced onions, shallots, or green onions.
  • Mushrooms – you can use white button mushrooms, crimini mushrooms, wild mushrooms, or portabella mushrooms in this dish.
  • Arborio Rice – you have to use this type of rice.  Other types of rice will not work for risotto.
  • Vegetarian Broth – to flavor the rice.  You can also use water, vegetable broth, or any flavor broth that you want. (I like to use Not Chickn’ Broth to give it a great flavor).
  • Salt and Pepper – for flavor.
  • Herbs – I like to garnish the dish with chives or green onions, you can also use fresh oregano.

Helpful tools

  • A Large Skillet or Wok

How to make mushroom risotto

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Wash and slice 8 oz of mushrooms (about 2 cups).

Step 2 – Melt vegan butter over low heat in a large skillet and add 4 cloves of minced garlic.

Step 3 – Let the garlic warm in the butter for a few minutes over low heat, then turn up the heat to medium-low and add the sliced mushrooms and 1/2 tsp of salt. Saute the mushrooms for 3-4 minutes until tender.

Step 4 – In a separate pot, heat 4 cups of broth (or you can use water for a low-sodium option.)

Step 5 – Put 1 1/3 cups of arborio rice in the warm butter, garlic, and mushrooms and stir until the rice is well coated in the butter and looks slightly translucent.

Step 6 – Over medium-low heat, add a ladle full (about 1/2 cup) of the broth to the rice, and stir well.

Step 7 – When the rice absorbs most of the broth, add another 1/2 cup of the broth stirring frequently between each scoop.

Step 8 – Continue adding the broth to the rice until you have used all of the broth.  The rice will look creamy and saucy. Add salt and pepper to taste, garnish with green onions, and serve hot.

Pro Tips

  • Don’t wash the rice before cooking.  You want the starch on the rice, this makes the dish creamy.
  • Add the broth slowly, stirring well between each ladle until most of the liquid is absorbed.
  • You can swap out the first cup of broth with a cup of dry white wine for an authentic-tasting risotto.  I usually leave it out for a more family-friendly flavor.
  • Serve immediately while hot. – The risotto will continue to absorb the liquid and get thicker as it cools.

Storage and reheating

Refrigerate: This vegan mushroom risotto will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: Leftover mushroom risotto freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving of the risotto in the microwave for about 2 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

A top view of a plate of mushroom risotto with green onions sprinkled on top and a fork on the side.

Note – If you don’t have arborio rice, you can also make vegan orzo risotto or riced cauliflower risotto.

More 1-pot rice dishes

Mushroom risotto recipe

A blue plate filled with vegan mushroom risotto topped with green onions.
Diet
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5 from 1 rating

Vegan Mushroom Risotto

An easy vegan mushroom risotto the cooks up rich and creamy without dairy.

Ingredients

For all types of risotto:

  • 2 tablespoons vegan butter, or olive oil
  • 4 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 1/2 teaspoon salt
  • 1 1/3 cups arborio rice
  • 4 cups vegetarian broth
  • 1 dash salt and pepper, to taste
  • 1/4 cup green onions, or chives

Instructions
 

  • Wash and slice 8 oz (about 2 cups) of mushrooms.
  • Melt vegan butter over low heat in a large skillet and add 4 cloves of minced garlic.
  • Let the garlic warm in the butter for a few minutes over low heat, then turn up the heat to medium-low and add the sliced mushrooms and 1/2 tsp of salt. Sauté the mushrooms for 3-4 minutes until tender.
  • In a separate pot, heat 4 cups of broth (or you can use water for a low-sodium option.)
  • Put 1 1/3 cups of arborio rice in the warm butter, garlic, and mushrooms and stir until the rice is well coated in the butter and looks slightly translucent.
  • Over medium-low heat, add a ladle full (about 1/2 cup) of the broth to the rice, and stir well.
  • When the rice absorbs most of the broth, add another 1/2 cup of the broth stirring frequently between each scoop.
  • Continue adding the broth to the rice until you have used all of the broth.  The rice will look creamy and saucy. Add salt and pepper to taste, garnish with green onions, and serve hot.

Notes

  • Don’t wash the rice before cooking.  You want the starch on the rice, this makes the dish creamy.
  • Add the broth in slowly, stirring well between each ladle full until most of the liquid is absorbed.
  • You can swap out the first cup of broth with a cup of dry white wine for an authentic tasting risotto.  I usually leave it out for a more family-friendly flavor.
  • Serve immediately while hot. – The risotto will continue to absorb the liquid and get thicker as it cools.
Serving: 1cup, Calories: 308kcal, Carbohydrates: 59g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 1290mg, Potassium: 235mg, Fiber: 3g, Sugar: 3g, Vitamin A: 830IU, Vitamin C: 3mg, Calcium: 14mg, Iron: 3mg
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