Vegan Mushroom Risotto

Each bite of this Vegan Risotto with Miso Mushrooms will have you dying to get up for seconds! Creamy risotto rice is combined with umami mushrooms and savory miso to create an indulgent dish that’s perfect for date nights, weeknights, or ANY night!

What you’ll love about this:


  • Easy – One of the best parts of the vegan risotto is that it’s a one-pot meal (so less dishes!) This is a great main dish for a date night meal (or if you’re feeling fancy during the week 😉
  • Flavorful – This vegan risotto has that creamy texture we all love and the miso mushrooms adds SO flavor and makes this a great recipe to impress guests or your significant other!! The addition of fresh herbs like parsley and thyme also elevate this dish.
  • Vegan, dairy-free, & gluten-free

WHO ELSE get risotto nearly every time they go to a fancy Italian restaurant? *raises hand* It’s either that or gnocchi…

I’ve always been scared to make risotto at home because I thought I could never get it to taste as good as a restaurant, but this easy vegan mushroom risotto has completely changed my mind about homemade risotto! This dish is very similar to the traditional risotto, just without any animal products (so no chicken stock or dairy butter). You also don’t need any white wine for this recipe.



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What you need for Vegan Risotto

Ingredient notes:

  • Arborio rice: This is not like traditional white rice. Arborio rice is a short-grain rice that is higher in starch (this is classically known as the “risotto rice”. You can find this at most grocery stores near the rice section. You can also use Carnaroli rice but this is not as readily available as arborio.
  • Fresh mushrooms: Choose your favorite flavorful mushroom. My personal favorite is baby bellas but you can also use cremini mushrooms or even shiitake if you have them available.
  • Miso paste: I used a white miso paste in this recipe. This is one of the secret ingredients that adds so much flavor to this dish!
  • Olive oil: Some vegan risotto recipes call for vegan butter, but in this recipe we will use olive oil for a healthier alternative. It’s a good idea to use a high quality extra virgin olive oil for this recipe.
  • Fresh herbs: You will need some fresh thyme and parsley for this recipe, although you can also use dried versions if that is all you have available.

See recipe card for full ingredient list and quantities.

Substitutions & Variations

  • DO NOT substitute arborio rice with basmati or jasmine rice. You will not get the creamy texture we all love in risotto.
  • If you don’t have white miso paste, you can also use another type of miso paste like red miso. This has a stronger flavor so you will want to use less than the recipe calls for. (I would recommend starting at 1 tbsp and add more to taste).

How to Make Vegan Risotto

Step 1: Heat the vegetable broth in a saucepan over medium heat. Once heated, reduce the heat to low to keep it warm. (You will use this later when you cook the rice!)

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped shallot and garlic, and sauté until translucent, about 3-4 minutes.

Step 2: Add the sliced mushrooms to the skillet and cook until they start to release their juices and become tender, about 5-7 minutes. They will start to become golden brown.

Step 3: Stir in the Arborio rice and thyme, and cook for another 1-2 minutes, stirring frequently, until the rice is well coated with the oil and slightly toasted.

Dissolve the miso paste in a small cup with a little warm water to make it easier to incorporate into the risotto. Then, add the miso paste to the skillet, stirring well to evenly distribute it.

Step 4: Begin adding the warm vegetable broth to the skillet, one ladleful at a time. Stir risotto frequently for best results, allowing the rice to absorb the broth before adding more vegetable broth. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

Step 5: Once the risotto reaches the desired consistency, stir in the nutritional yeast, if using, and season with salt and pepper to taste.

Step 6: Remove the risotto from heat and let it sit for a minute or two to thicken slightly. Serve the vegan risotto hot, garnished with chopped fresh parsley or vegan parmesan cheese.

Meal prep idea: Double the recipe to have extra leftovers throughout the week. Add some protein like chickpeas or tofu and/or serve this vegan risotto chilled on top of some greens for a simple yet flavorful lunch!

Common Questions about Vegan Risotto

What is Arborio rice and where can I find it? 

This is a short-grain Italian rice variety known for its high starch content, which releases during cooking, creating a creamy texture (which is why it commonly used in risotto dishes like this one!) You can find it at most grocery stores near the other rice or on Amazon

Can I use basmati or jasmine rice for risotto?

A long-grain rice like jasmine or basmati will not result in the same creamy consistency so I do not recommend it for this vegan risotto. They have lower starch content which is why they don’t create that creamy texture like Arborio rice.

How do I store leftover vegan risotto?

Allow risotto to cool completely before storing. Store leftover vegan risotto in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.

Leftover Ideas

You can use leftover vegan risotto to make aranchi (a crispy risotto ball that makes for a great app) or stuffed peppers (you could substitute with risotto in my barley stuffed pepper recipe). Add chilled risotto on top of a salad.


Pro Tips


  • Add warm broth gradually: This allows the rice to absorb the liquid slowly so it gradually releases it starch, resulting in a creamy consistency.
  • Dissolve miso in water first: This helps so the flavor will distribute evening throughout the dish. 
  • Other additions for this vegan risotto:
    • Make some tofu for this dish like my easy asian tofu recipe or for more miso flavor try my miso tofu

More Dinner Ideas

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Vegan Risotto

Allie Petersen
This Creamy Miso Mushroom Vegan Risotto combines savory umami mushrooms and rich miso simmered with creamy rice and topped with fresh herbs and parmesan to create an indulgent and flavorful dinner!
5 from 3 votes

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Side Dish
Cuisine Italian
Servings 4 servings
Calories 301 kcal

Ingredients
  

  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 shallots finely chopped
  • 2 cloves garlic minced
  • 8 ounces mushrooms such as cremini, baby bella, or shiitake, sliced
  • 1 cup Arborio rice
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 2 tablespoons white miso paste
  • 1-2 tbsp nutritional yeast optional, for added cheesiness
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Vegan parm for garnish

Instructions
 

  • WARM VEGGIE BROTH: Heat the vegetable broth in a saucepan over medium heat. Once heated, reduce the heat to low to keep it warm. (You will use this later when you cook the rice!)
    4 cups vegetable broth
  • SAUTÉ SHALLOT & GARLIC: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped shallot and garlic, and sauté until translucent, about 3-4 minutes.
    2 tablespoons olive oil, 2 shallots, 2 cloves garlic
  • MUSHROOMS: Add the sliced mushrooms to the skillet and cook until they start to release their juices and become tender, about 5-7 minutes.
    8 ounces mushrooms
  • RICE: Stir in the Arborio rice and thyme, and cook for another 1-2 minutes, stirring frequently, until the rice is well coated with the oil and slightly toasted.
    1 cup Arborio rice, 1 teaspoon fresh thyme leaves
  • MISO: Dissolve the miso paste in a small cup with a little warm water to make it easier to incorporate into the risotto. Then, add the miso paste to the skillet, stirring well to evenly distribute it.
    2 tablespoons white miso paste
  • COOK RICE with BROTH: Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently and allowing the rice to absorb the broth before adding more. It will take at least a few minutes for the broth to absorb before you add more, so don't rush this process.
    Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
  • NUTRITIONAL YEAST: Once the risotto reaches the desired consistency, stir in the nutritional yeast, if using, and season with salt and pepper to taste.
    1-2 tbsp nutritional yeast
  • SERVE: Remove the risotto from heat and let it sit for a minute or two to thicken slightly. Serve hot, garnished with chopped fresh parsley and/or vegan parm.

Notes

What is Arborio rice? This is a short-grain Italian rice variety known for its high starch content, which releases during cooking, creating a creamy texture (which is why it commonly used in risotto dishes like this one!) You can find it at most grocery stores or on Amazon
Other tips:
  • Add warm broth gradually: This allows the rice to absorb the liquid slowly so it gradually releases it starch, resulting in a creamy consistency.
  • Dissolve miso in water first: This helps so the flavor will distribute evening throughout the dish. 
  • Other additions: 
    • Make some tofu for this dish like my easy asian tofu recipe or for more miso flavor try my miso tofu

Nutrition

Calories: 301kcalCarbohydrates: 50gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1262mgPotassium: 325mgFiber: 3gSugar: 5gVitamin A: 532IUVitamin C: 3mgCalcium: 17mgIron: 3mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

2 Comments

  1. 5 stars
    This mushroom vegan risotto is so amazing. I can’t believe how creamy it is and the savory miso flavor really complements the mushrooms. Topped this with fresh herbs and it was delicious. Will be making this again and again!

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