Vegan Mushroom Risotto (Basic Vegan Risotto Recipe)

It is a basic vegan risotto recipe for two that is topped with sauteed soy-glazed garlic mushrooms. This recipe will give you the perfect dinner, which is the tastiest, creamiest vegan mushroom risotto.
Course Appetizer, Main Course, Side Dish
Cuisine Dairy-free, Egg-free, European, Gluten-free, Italian, Vegan, Vegetarian
Keyword basic vegan risotto recipe, dairy-free mushroom risotto, dairy-free risotto, vegan mushroom risotto, vegan risotto
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 35 minutes
Servings 2 people
Calories 336kcal
Author My Pure Plants



Basic Vegan Risotto


Prepare the rice

  • First, heat a saucepan or stockpot on medium heat. Add olive oil and chopped onion and cook them until they are soft and tender. It takes usually 2-3 minutes.
  • Add chopped garlic and cook for another 1-2 minutes.
  • Add unwashed rice and stir it for 1-2 minutes to coat it with oil.
  • Add the white wine and cook the rice in the wine until the wine is absorbed or steamed away. It usually takes 2 minutes.

Cooking the rice in veggie broth

  • Add 1 cup of hot veggie broth to the rice and leave it on medium heat. It should bubble up, but not boil (no heavy steam). Stir for a couple of times.
  • We add the other cup of hot veggie broth only when the previous one is almost fully absorbed. You can check that by using your spatula. If you stir and the risotto leaves empty spaces i.e. you can see the bottom of the pot, then it is okay to add the other cup.
  • When almost all veggie broth is absorbed, add vegan butter (and the optional vegan parmesan cheese) and stir until melted.
  • Add salt and pepper. Stir to combine. Cook for 2 more minutes then cover it with a lid, take off the heat and let it sit for 10 minutes. Voila! The risotto should be creamy, but the rice grains should remain firm to bite on.

Add sauteed mushrooms



We don't cook mushrooms together with the risotto for 3 reasons:
  1. Mushrooms release water while cooking, which can make the risotto watery. It is hard to control how much water it releases and when.
  2. You can't season the mushrooms properly. They will absorb the seasoning of the risotto and any additional spices will be washed off by the veggie broth.
  3. If you cook mushrooms instead of sauteeing, then they will get soggy.


Serving: 1serving | Calories: 336kcal | Carbohydrates: 65g | Protein: 9g | Fat: 5.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1316mg | Potassium: 518mg | Fiber: 6.5g | Sugar: 7.4g | Vitamin A: 1658IU | Vitamin C: 8.8mg | Calcium: 47mg | Iron: 2.6mg