Name: The Best Vegan Mushroom Risotto Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 tablespoons (56g) vegan butter, softened at room temp; 2 tablespoons (30-35g) white miso paste, softened at room temp; 20 ounces (570g) mixed mushrooms, sliced or torn; 3 tablespoons extra virgin olive oil, divided; 2 tablespoons roughly chopped fresh thyme leaves; 3 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)

If you’re searching for the kind of cozy, restaurant-quality comfort food that will impress everyone (vegans and non-vegans alike), look no further than The Best Vegan Mushroom Risotto. Creamy, richly flavored, and loaded with an intoxicating mixture of beautiful mushrooms, this dish is all about layers—herbaceous thyme, silky leeks, and that subtle “umami” from a touch of miso. Whether you’re planning a dinner party centerpiece or just a weeknight treat, you’ll want this risotto in your regular rotation—it’s pure magic, spoon after spoon.

The Best Vegan Mushroom Risotto Recipe - Recipe Image

Ingredients You’ll Need

The heart of The Best Vegan Mushroom Risotto is its thoughtfully chosen ingredients. Each one plays an essential role, creating a symphony of flavors and textures that will have you coming back for seconds (and possibly thirds!).

Vegan butter: Adds lush, dairy-free creaminess—make sure it’s softened for the silkiest miso butter.
White miso paste: Delivers an incredible umami depth; use white for a mild, sweet-savory boost.
Mixed mushrooms: Creates a varied, earthy flavor—combine everyday cremini with fancy varieties for excitement in every bite.
Extra virgin olive oil: Enhances the richness and helps brown your mushrooms beautifully.
Fresh thyme leaves: Brightens the entire dish with gentle, woodsy notes.
Garlic: Divided and added at different stages for maximum savory aroma.
Vegetable broth: The comforting backbone of risotto—use a quality broth for extra flavor.
Leeks: Provide a sweet, subtle base and a lovely green color throughout.
Kosher salt + black pepper: Essential for balancing flavors—taste as you go!
Carnaroli or Arborio rice: The secret to that creamy, luxurious risotto texture; don’t substitute regular rice.
Dry white wine: Adds a touch of acidity and bright complexity—optional but magical.
Vegan parmesan cheese (optional): For finishing with a nutty, cheesy flair if you like.
Italian parsley, chopped: A burst of freshness and color as the perfect garnish.

How to Make The Best Vegan Mushroom Risotto

Step 1: Prep the Miso Butter

Start by softening the vegan butter and white miso paste—just leave them out at room temp. Once they’re nice and pliable, cream them together with a fork until you have a smooth, well-blended paste. This magical mixture will infuse your mushrooms with an umami depth that sets The Best Vegan Mushroom Risotto apart from any risotto you’ve tried before.

Step 2: Warm the Broth

Add your vegetable broth to a medium saucepan and bring to a simmer. Let it hang out on low heat so it’s always hot but never boiling. Ready-to-go broth is the trick for coaxing out that perfect risotto texture—a little patience ensures each ladleful is absorbed smoothly.

Step 3: Brown the Mushrooms

Heat a large frying pan over medium-high and drizzle in some olive oil. Once it shimmers, toss in your gorgeous, mixed mushrooms. Let them cook undisturbed to develop deep, golden edges, then stir occasionally for about 8–9 minutes. This is where that irresistible mushroom flavor deepens, so don’t rush it!

Step 4: Add Herbs and Garlic

Once your mushrooms are beautifully browned, reduce the heat and sprinkle in the fresh thyme and half your minced garlic. Season with kosher salt, then stir and cook for a few more minutes. This step infuses everything with a fantastic fragrance and flavor boost.

Step 5: Stir in the Miso Butter

Add the creamy miso-butter mixture to the mushrooms. Stir and let them get nicely coated for a couple of minutes until everything glistens. Season with an extra pinch of salt and pepper, then set the mushroom mixture aside—you’ll bring it back soon!

Step 6: Sauté the Leeks and Garlic

Time for the risotto base! Heat your Dutch oven or deep sauté pan on medium, add the remaining olive oil, and toss in the diced leeks and remaining garlic. Sauté until the leeks start to turn tender and translucent—about 2–3 minutes. They’ll add sweetness and a gorgeous green hue to The Best Vegan Mushroom Risotto.

Step 7: Toast the Rice

Pour your rice into the pot and give it a quick stir so every grain is coated in those aromatic oils. Let it toast for about a minute—it’ll start to smell wonderfully nutty. Toasting is key to risotto’s signature bite and flavor!

Step 8: Deglaze with Wine

Now pour in the white wine and stir, scraping up any tasty browned bits from the bottom of the pan. Simmer until the wine is almost evaporated and the boozy aroma disappears, about 3–4 minutes. If you’re skipping the wine, move right to the broth or try a splash of white wine vinegar later for that tangy dimension.

Step 9: Ladle in the Broth, Stir and Repeat

This is where risotto magic happens! Add your hot broth to the rice one ladleful at a time, stirring every so often (about every 30 seconds). When most of the liquid is absorbed, ladle in more. Keep going—usually about 20 minutes—until the rice is tender but still has that characteristic al dente bite, and the whole thing is lush and creamy.

Step 10: Finish and Serve

Stir your reserved miso-glazed mushrooms into the creamy rice and warm them through. Off the heat, fold in vegan parmesan (if using) for a final hit of savoriness. Taste, adjust the seasoning, and scoop into bowls. Generously shower with fresh parsley, and serve piping hot. Just like that, you have The Best Vegan Mushroom Risotto ready to dazzle!

How to Serve The Best Vegan Mushroom Risotto

Garnishes

Finish each bowl of The Best Vegan Mushroom Risotto with a flourish: a sprinkle of fresh parsley, extra vegan parmesan, and a crack of black pepper. If you want something extra-fancy, try a drizzle of good olive oil or a scattering of crispy fried mushroom slices for beautiful crunch.

Side Dishes

This risotto is hearty enough to stand on its own, but it absolutely shines alongside crisp-tender green veggies, a zippy salad, or even roasted asparagus. Add some crusty bread and you’ll turn dinner into a true feast.

Creative Ways to Present

For a showy dinner party, plate The Best Vegan Mushroom Risotto in shallow bowls and nestle a few extra gorgeous mushrooms on top. Or go rustic: serve straight from the pan at the table, letting everyone scoop their own. Little ramekins also work for tapas-style entertaining!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), transfer the risotto to an airtight container and refrigerate within an hour of cooking. It will keep fresh for up to 3 days—just note it becomes thicker as it chills, but the flavors only deepen.

Freezing

You can freeze portions of The Best Vegan Mushroom Risotto for up to 2 months. Let it cool completely, spoon into freezer-safe containers, and seal tightly. Thaw overnight in the fridge for best results—while some creaminess is lost, the flavor holds up beautifully.

Reheating

To reheat, transfer risotto to a saucepan or skillet with a splash of broth or water, then warm gently over medium-low heat, stirring frequently until loosened and creamy again. You can also microwave in short bursts, stirring and adding a bit of liquid as needed for the smoothest results.

FAQs

Can I use different mushrooms for The Best Vegan Mushroom Risotto?

Absolutely! Mixing varieties like cremini, shiitake, oyster, and chanterelle creates incredible depth. Experiment with what’s fresh or available—even simple button mushrooms can be delicious.

Do I have to use white wine?

No wine? No problem. You can skip it and just start ladling in the broth after toasting the rice. Or, for a touch of tang, add a splash of white wine vinegar to the risotto during cooking.

What’s the best way to achieve that creamy risotto texture without dairy?

It’s all in the technique! Using starchy rice, stirring as you add broth, and finishing with vegan butter and miso brings all the creaminess you crave—no cream or cheese necessary.

Can I make The Best Vegan Mushroom Risotto gluten-free?

Definitely—just double-check that your miso paste and broth are gluten-free, and you’re all set. The rice, veggies, and most vegan butters are naturally gluten-free.

How do I know when the risotto is done?

Look for rice grains that are tender but still have a tiny bite in the center, and a risotto that pools softly on a plate—creamy but not runny. The classic “smear test” (drag your finger through a spoonful of rice) is a great guide!

Final Thoughts

I hope you’re inspired to make The Best Vegan Mushroom Risotto at home—it’s comforting, crowd-pleasing, and endlessly rewarding. Give it a try and discover just how rich, flavorful, and satisfying plant-based cooking can be!