Creamy Mushroom Risotto (Vegan +GF)

By Jessica Hylton - - Updated

This Creamy Mushroom Risotto is the ultimate comfort dish! It’s so much easier than it seems. Vegan, gluten free, hearty & straight forward – you’ll be making this divine meal very often! 

Top down view of creamy mushroom risotto on a plate with a gold fork on the side.

The scene is Paris, France, 2015, in the 4th arrondissement. Sitting outside a cafe, fresh off the plane, I have my first Parisian dish: Risotto aux champignons de Paris et ses copeaux de parmesan. In all it’s creamy delicious, Mushroom risotto from Paris with parmesan. One bite and I’ve declared it that I’ve fallen in love with Paris. In fact, I’m in Paris with my love, my newly wed husband, on our honeymoon, sitting in a hat in a cafe with French music floating through the air and a server who happily tops up my wine after ever sip. I’ve also fallen in love with the word champignons and make mushroom a new favourite ingredient of mine. This is bliss.

Fast forward 4 years and I am finally remaking this dish. How has it taken me this long to make Creamy Mushroom Risotto, you ask? Intimidation. Although I have successfully remade other dishes we had on that trip, risotto seemed daunting. Haunting, almost. Then I finally bit the bullet and decided to have a go at it. I’m pretty sure 4 years of endless blogging has prepared me for this moment because after one attempt it comes out: incredible. After some adjustments and lots of creamy divine forkfuls, the final attempt reveals it all: perfection. Risotto is perfection. Except, it’s not. It’s a beautiful, temperamental, sometime-ish dish that you can’t just follow a direct recipe for. It’s not a script; it goes with the flow of life and that’s what makes it perfection.

Overhead view of creamy mushroom risotto on a plate with a bowl of parsley on the side.

All poetic wording aside: here’s what I learned from making this Creamy Mushroom Risotto. Risotto is not as hard as it seems. Risotto however, is a dish that requires a lot of love, time and patience. Give it that and it’ll reward you with the best rice/pasta-y/creamy dish you’ve ever had. The technique for risotto is simple: saute seasonings, add rice, warm. Add wine, absorb. Then add warm broth ladle by ladle, letting the rice absorb each ladle before adding another. Finish with a dollop of high quality vegan butter, vegan parmesan and lemon or lime juice. Stir, then finish. It’s a technique that takes a solid 20-25 minutes over the stove. But with a fun show on, or some Italian or even classical music playing, it becomes something more. It becomes an act of love. Risotto is love

This Creamy Mushroom Risotto will love you right back. Risotto is an Italian rice dish that uses rice (I used arborio rice, the most popular risotto rice) that is cooked in broth until creamy and delicious. But it’s also so much more than that. One bite, and you’ll understand. I added vegan butter caramelised  mushrooms on top and had it with a glass of wine. Yes, it’s a “treat yourself” meal. It’s naturally gluten free and I highly recommend using a dry white wine like Sauvignon Blanc. You’re going to want to also use an amazing broth. With such few ingredients, quality is key. 

Close up of creamy mushroom risotto on a plate with a gold fork on the side.

I hope you enjoy this delicious Mushroom Risotto, friends! I have two more Italian recipes coming your way: Arancini  (Fried Rice/Risotto Balls). Great for “leftovers” although we never had leftovers. I had to make a batch just for Arancini, and it was entirely worth it. I also have my new favourite version of an Italian sauce coming your way: Arrabbiata Sauce! Perfect for dipping or scooping onto the arancini, then devouring. Bon appetite!

This Creamy Mushroom Risotto is the ultimate comfort dish! It's so much easier than it seems. Vegan, gluten free, hearty & straight forward - you'll be making this divine meal very often!  via
Bowl of mushroom risotto.

Creamy Vegan Mushroom Risotto

Creamy Mushroom Risotto is the ultimate comfort dish! It's so much easier to make than it seems. And, not only is homemade vegan risotto packed with caramelized mushrooms easy, it's healthy too!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 servings
Course Dinner
Cuisine Italian


  • 1 tablespoon oil of choice
  • 1 cup arborio rice
  • 1/2 large white onion
  • 3 cloves garlic minced or finely diced
  • ½ cup dry white wine I used Sauvignon Blanc
  • 3-4 cups vegetable broth*
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2-3 tablespoons vegan parmesan cheese homemade or store-bought**
  • 1 tablespoon vegan butter***
  • 1 tablespoon lemon juice or lime juice

Caramelized Mushrooms

  • 8 ounces mushrooms any kind (shiitake would be great here, I used baby bella), cleaned and sliced, stems removed
  • 1-2 tablespoons vegan butter or oil
  • sea salt to taste



  • Heat the vegetable broth in a small pan and set aside. Keep warm, you want to keep this warm so that it doesn't reduce the heat of the risotto and mess with the texture of the dish.
  • In a pan over medium high heat, heat the oil. Add in the onion and the garlic, stirring to combine. Reduce heat to medium and cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
  • Add in the arborio rice, and stir. Allow the rice to toast for about 3 minutes, until the edges become slightly translucent. Add in the white wine to deglaze the pan. Stir and allow the rice to absorb the wine.
  • When the wine is completely absorbed, add in about a ladle or 1/4 cup of the still warm vegetable broth. The pan should be warm enough for the rice to absorb the rice in a few minutes. Swirl and allow the rice to absorb the broth completely.
  • Repeat, ladle by ladle (easier to scoop), until each is completely absorbed, stirring and swirling to help the rice absorb evenly. After about 12 minutes of cooking, taste your rice. Careful, it's hot! From there, add ladle by ladle and when you reach 3 cups in, taste the rice after each ladle. You want your rice to be al dente or whichever texture you desire.
  • After the rice has reached al dente, turn off the heat. Add in the sea salt, black pepper, vegan butter, vegan parmesan, and the lemon or lime juice. Stir to combine completely and let it all absorb in with the residual heat, for about 3 minutes. Remove from the stove.
  • You can stir the mushrooms in the risotto, or serve them on top of each individually served risotto. Serve immediately with additional vegan parmesan cheese and mushrooms. Enjoy!

Caramelised Mushrooms

  • In a pan over medium high heat, melt the vegan butter. Swirl around the pan.
  • Add in the slices of mushroom, stirring to combine in the butter. Let the mushrooms sit for about 3-5 minutes until they begin to caramelize. Flip and repeat for about 3-5 minutes until the other side is caramelized too.
  • Season with sea salt to taste and serve with or on top of risotto. Enjoy!
You’re going to want to give Risotto a lot of love and attention. Don’t try and multi-task while making this dish. Slow and steady wins the race here! If your heat seems to high and every time the broth hits the pot it’s sizzle and evaporating, lower the heat slightly. You want it hot, but not too hot that the rice doesn’t cook properly. I found medium the best temperature for mine.
*The first time I made this Mushroom Risotto I used 4 cups of broth. The second time I changed nothing ingredient wise and only used 3 1/2 cups and it came out creamier the second time. I figured that’s because I really let the rice soak up the broth properly after each time. Taste testing after 12 minutes of cooking and after that every few minutes will help you to know when your risotto is al dente and creamy.
** I used my homemade parmesan, but Violife makes an amazing vegan parmesan cheese block.
*** My favourite vegan butter is Miyokos.


Calories: 345kcal | Carbohydrates: 43.4g | Protein: 10.1g | Fat: 12g | Fiber: 2.4g | Sugar: 2.8g
by Jessica

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Recipe Rating


  1. We love mushroom risotto. We will definitely try this out soon. It looks amazing.

    • Gavin | Jessica in the Kitchen says:

      Awesome Regina! We’re so happy that you like it! We hope that you enjoy!

  2. Linda says:

    5 stars
    Tasty meal. I made this so I could use the leftover to try the fried Rice Balls (Arancini) you had feature in Valentines dishes. Thanks for sharing/creating delicious plant-base meals.

    • Gavin | Jessica in the Kitchen says:

      Thank you for trying the recipes Linda. We’re so happy you enjoyed it. We hope that you enjoy the rice balls too!

  3. Juliette says:

    5 stars
    We just tried this mushroom risotto last night and it was really tasty! Even though the recipe has the mushrooms last, I actually made them before the rice then set aside. Such a yummy recipe! I also added some spinach and it went well!

  4. Steph says:

    5 stars
    Creamiest risotto I have ever made! Even my husband couldn’t believe it was vegan 🙂 so so good! Definitely going to become one of our staple meals.

  5. Kelly says:

    5 stars
    I’ve made this twice now, and it’s fantastic. I like to throw in a couple different types of mushrooms for some variety. I made it for my family and got great reviews.

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Kelly. I’m so happy that yo and your family enjoyed this!


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