Creamy Vegan Mushroom Risotto

Creamy Vegan Mushroom Risotto is happiness in a bowl.. it’s made with minimal ingredients and SUPER easy to make. The simplicity of this dish is possibly what makes it so good! It’s packed with flavors, nutrition, and deliciousness in every bite. This is definitely a dish to impress.. non-vegans too!

Creamy Vegan Mushroom Risotto

Choose a HIGH QUALITY veggie broth!

Why is this important? Your risotto is being cooked with veggie broth, so bulk of your flavor will come from this broth, so you want to make sure you’re choosing a very high quality one. I’ve used a variety of store brand veggie broths (Walmart, Sprouts, etc.), but the best veggie broth I’ve tried (and has been my go-to ever since) is Pacific Foods Vegetable Broth (linking it down below). It’s organic and made up of only natural ingredients and it tastes SO flavorful – not overly salty or smell weird.

Creamy Vegan Mushroom Risotto

What’s the best risotto rice to use?

Arborio Rice – it cooks perfectly every time and is the perfect risotto consistency. Linking below the exact one I use.

Creamy Vegan Mushroom Risotto

What’s the best way to cook the risotto?

It can be a little tricky, but it’s super easy once you get the hang of it. You want to slowly cook the rice using only 1/4 cup of broth at a time on low heat. You will keep adding 1/4 cup of broth at a time as it absorbs and the rice slowly cooks. The most important part to remember it to stir constantly – the last thing you want is for your risotto to stick to the bottom of the pan. (yes, that’s happened to me and it’s not fun!)


Keep it simple

The best part about this recipe is that there aren’t any crazy ingredients, it’s all pretty simple. Even the mushrooms are sautéd and glazed in a little bit of tamari and balsamic vinegar. It’s a really easy recipe that’s packed with flavor!

Creamy Vegan Mushroom Risotto

How do I make this OIL FREE & FAT FREE (WFPB)

To make this recipe WFPB (oil free & fat free) just omit the vegan butter and the coconut milk. The vegan butter is only used to help sauté the mushrooms and onions – to give them more of a rich flavor. The coconut milk is only used to make the risotto even more creamy, but you’ll notice how creamy it already is without the addition of the coconut milk.

Creamy Vegan Mushroom Risotto

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  • 1/2 cup Arborio rice
  • 1 onion - finely chopped
  • 2-3 cups sliced mushrooms
  • 2 cloves minced garlic
  • 1.5 cups veggie broth
  • 2 tbsp vegan butter (optional-skip to make oil free)
  • 3-4 tbsp coconut milk (optional-skip to make fat free/oil free)
  • 1 tbsp tamari
  • 1 tbsp balsamic vinegar
  • salt  & pepper to taste



Off On

  1. In a large pot, heat 1 tbsp vegan butter (skip if making oil free) add in the chopped onions and sauté until translucent - 2-3 minutes. 

  2. Add in the minced garlic and sauté for an additional 3-4 minutes or until onions are cooked through. 

  3. Add in the arborio rice and 1/4 cup of veggie broth - stir to combine and cook on low until the broth has absorbed. Add in another 1/4 cup of broth and stir until broth has absorbed, repeat until rice is al dente. (I used about 1.5-2 cups of broth). You will be left with a creamy, thick consistency. 

  4. Add in coconut milk (skip if making fat free) and salt/pepper to taste - stir to combine and set aside. 

  5. In a separate pan, add the remaining 1 tbsp vegan butter (skip if making oil free) and mushrooms. Sauté until soft then add balsamic vinegar and tamari. Toss until the mushrooms are completely glazed. 

  6. Add mushrooms on top of cooked risotto and garnish with some homemade vegan parmesan or chopped parsley. 

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