Incredibly easy vegan mushroom risotto

Made with dried porcini mushrooms, mushroom stock, arborio rice, coconut cream and nutritional yeast, this is a perfectly creamy, intensely flavourful vegan mushroom risotto.

I'm fussy about my risotto. Too many taste great for the first couple of bites but then get a bit samey and bland, so when I was developing this recipe, I did not quit until I had a dish that was a gorgeous flavour experience from first to last.

Using dried porcini mushrooms and mushroom stock ensure there's bags of mushroom flavour in ever single bite.

And since this is a vegan mushroom risotto, I also worked hard to ensure it's just a creamy and rich as a dairy-based version, which would be enriched with butter and cheese.

The secret? Nutritional yeast and coconut cream, which turns a great risotto into a mind-blowingly delicious one.

The full recipe is below along with lots of tips so that you can get the perfect texture and taste, every time.

Instructions

Soak the mushrooms (save the stock!)

Put the dried porcini mushrooms in a bowl.

Cover with 500ml of hot water.

Weigh down with a small plate to keep the mushrooms submerged.

Leave to soak for 30 minutes. They should plump up and soften.

Scoop the soaked mushrooms out of the water with a slotted spoon - don't throw the water away! Rinse really well to get rid of any grit and set aside. 

Allow the soaking water to rest for a few minutes so that any sediment sinks to the bottom.

I like to drain it through a coffee filter or muslin into a jug to be sure to get rid of all the grit. 

Drop in two mushroom stock cubes and add boiling water to make it up 1 litre. Stir well to make sure it's all dissolved.

Prepare the mushrooms

Heat 1 tbsp olive oil in a medium saucepan on low heat. 

Add the mushrooms and garlic. 

Fry for 3-5 minutes until dark, soft and glossy. Lift out of the pan, cover with foil and set aside. 

Make the risotto

Add the remaining 1 tbsp oil to the pan. 

Add the onion.

Sweat for 5 minutes until translucent. 

Add the rice.

Fry for a further minute until the rice is toasted.

Add a ladleful of the stock, bring to a gentle simmer, stirring continuously. 

Once absorbed, continue to add stock a ladleful at a time, still stirring. Repeat until all the stock is absorbed. This should take about 20 minutes until al dente. 

Add the mushrooms - you can reserve some to go on top, if you wish.

Fold through. 

Add the nutritional yeast and coconut cream. 

Stir through. 

If the risotto is too thick, add freshly boiled hot water a tablespoon at a time until the desired thickness is achieved. Season to taste with salt and pepper. I always recommend holding off on the salt until this point, as the stock can add a lot of salt by itself.

Serve to bowls and finish by topping with the remaining mushrooms and a scattering of fresh parsley.

You can set out little bowls of additional coconut cream and nutritional flakes, if you like, for people to garnish as they wish.

I hope you enjoy this gorgeously flavourful vegan mushroom risotto. Let me know how you get on in the comments.

Enjoy!

Pointers, tricks and troubleshooting tips for the perfect vegan mushroom risotto

Is vegan mushroom risotto easy to make?

Yes, this vegan mushroom risotto is really easy to make. If you're a full-time vegan or just trying to eat less meat, this is a great recipe for a simple comforting mid-week dinner. And, of course, it's perfect for mushroom lovers!

This risotto doesn't take long to cook, but factor in that you need to soak the dried mushrooms for about 30 minutes so that they plump up before you fry them. You can do other prep while they're soaking, if you like, such as weighing out the ingredients, chopping the onion and garlic, and getting your equipment ready so that everything is to hand when the start cooking.

When you drain the mushrooms, make sure you don't pour away that tasty soaking liquor as it will really enhance the stock. And make sure to rinse the mushrooms off well to get rid of any grit.

Once the mushrooms and stock are prepped, it's just a case of frying off the mushrooms and garlic, then frying the onions, adding the arborio rice when the onions are translucent. Give the rice a minute to toast with the onions and turn glossy before adding the stock bit by bit until you have a lovely thick risotto.

Fold through the mushrooms, nutritional yeast, and coconut cream before serving, then tuck in!

Will I need any special equipment for this vegan mushroom risotto recipe?

This recipe is pretty straightforward and doesn't need any fancy kitchen gadgets. You should be able to find everything you need in the average kitchen, such as weighing scales, measuring spoons, a kitchen knife and chopping board, and a pan and wooden spoon.

On the recipe card at the bottom of the page you'll find a full list of suggested equipment.

Where can I buy dried porcini mushrooms?

You should be able to find dried porcini mushrooms in most large supermarkets, or online. Another good spot for dried mushrooms is your local Asian supermarket.

I find dried mushrooms are a really handy store cupboard ingredient to have ready to add to all sorts of recipes. Particularly as fresh mushrooms don't keep for very long and it can be harder to find anything but standard closed cup mushrooms in the supermarket.

What is nutritional yeast? Where can I buy it from?

Nutritional yeast is a type of yeast that is specially grown and then heat-treated to deactivate the yeast, then dried into flakes or powder, which can be added into all sorts of recipes to add flavour and vitamins.

It's particularly useful in vegan cooking as it adds a sort of cheesy taste to dishes like this or my vegan pesto dip. Nutritional yeast is now pretty widely available in most large supermarkets, you'll definitely be able to find it in health food stores or online, and it keeps for a long time.

The strain of yeast typically used to make nutritional yeast is naturally rich in some B vitamins and trace amounts of other vitamins and minerals. It is often fortified with vitamin B12, which can be otherwise hard to find in a vegan diet.

Is this vegan mushroom risotto suitable for vegetarians and vegans?

As this mushroom risotto contains no animal-derived products, it is suitable for both vegetarians and vegans.

Make sure you check the labels on everything you use to be sure. You should also check the labels on anything you choose to serve your risotto with to make sure it is also suitable for vegans or vegetarians, as necessary.

Is this vegan mushroom risotto gluten-free?

None of the ingredients in this vegan mushroom risotto naturally contain gluten.

The main thing to check would be the stock cubes and nutritional yeast, as not all brands are gluten-free, but you should check the labels on everything you use to be sure.

Whenever cooking for someone who needs to avoid gluten, it's important to also check anything else you're serving with it.

Is this vegan mushroom risotto keto-friendly?

This vegan risotto is too high in carbohydrates from the arborio rice to be workable for a keto diet.

Is this vegan mushroom risotto healthy?

Yes, this vegan risotto is a healthy option for dinner. I recommend serving with a green salad on the side. Each portion is about 325 calories (estimated), with plenty of energy from the carbohydrates in the rice and vitamins and minerals from the mushrooms.

There is less fat in this vegan risotto than in traditional ones, which tend to be made with lots of butter and cheese. You can reduce the fat content even more by leaving out the coconut cream if you wish, but it does add a lovely creaminess.

If you are vegan, consider using the nutritional yeast that is fortified with vitamin B12 to help get this into your diet. On the bottom of the recipe card, there is a nutrition section if you would like some more detail. Bear in mind that all the figures are estimates based on publicly available, generic data.

Is this vegan mushroom risotto safe to eat while pregnant?

The main thing to look out for in this recipe that the mushrooms are well washed to remove grit and then thoroughly cooked. Check the ingredients are all in good condition, and as long as this risotto is cooked safely and hygienically, it shouldn't pose a risk to a pregnant woman.

If you have any concerns, please speak to a health professional. A Mummy Too does not offer medical advice.

Is vegan mushroom risotto suitable for babies and toddlers?

If intending to serve this recipe to babies or toddlers, you should leave out the salt. The NHS explains why here. This includes the stock cubes, as often the first ingredient in a stock cube is salt!

I have been experimenting with Knorr Zero Salt Stock Cubes and they're pretty good. Alternatively, you could use homemade vegetable stock instead, made by simmering vegetable peelings and offcuts for about 20-30 minutes. You can collect peelings in the freezer until you have a few good handfuls. Any leftover stock can be frozen ready to use in other recipes. Or simply top up the mushroom soaking liquid with more water and leave out the stock cubes. With this method, you'll get slightly less depth of flavour.

Always give food at an appropriate size and shape for your baby or child. Make sure the mushrooms are well cooked and soft - not chewy - and cut into manageable size pieces.

Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with this vegan mushroom risotto?

This vegan mushroom risotto is a meal in itself, but you could of course serve it with a leafy salad or some steamed veg. Asparagus is particularly nice with mushrooms. Some crusty bread or vegan garlic bread could be a nice treat with it too.

Can I make this recipe without coconut cream? Can I use coconut milk instead?

Adding the coconut cream helps to bring a lovely richness to this risotto. You can leave it out if you don't have any to hand or try using a vegan cream alternative instead. I haven't tested this recipe with different options here so give it a go and let me know how you get on! You want something thick and quite high in fat to be a suitable substitute.

Coconut cream is a lot thicker than coconut milk, they are very similar but coconut milk has a higher water content. There is a way to get coconut cream from a can of coconut milk. Grab a can of coconut milk that has been standing upright in the cupboard. The cream will have risen to the top. Pop it in the fridge for an hour before you start cooking and you should find that when you open the tin, the cream can easily be scooped off the top, leaving the coconut water behind.

Do I have to use arborio rice? What is it?

Arborio rice is a type of short-grain rice from Arborio in Northern Italy, though it's grown in the USA and Canada now too. The shape of the grains are short and fat, and it has a higher starch content than regular white rice, which is what makes risotto so creamy and delicious.

You should be able to find it in the supermarket. Sometimes it's just called risotto rice, and it's often the same as rice pudding rice.

A good alternative in a pinch is sushi rice as it has similar characteristics. I don't recommend using standard long grain or basmati rice.

I haven’t got dried mushrooms, can I use fresh ones?

Yes, if you can get hold of fresh porcini mushrooms when they are in season in autumn then they would be fantastic to chop and fry for this recipe. However, they can be a bit tricky to come by which is why I've used dried mushrooms.

Dried mushrooms hold their taste and are much more convenient to buy. You also get an extra kick of flavour to the stock, which would be missing if you used fresh mushrooms.

If you use fresh porcini, or any other fresh mushroom such as chestnut, you will still get a delicious risotto, it just won't have such a deep mushroom flavour or dark colour as you'll have to use more standard mushroom stock instead of the soaking liquor.

Can I add extra veggies to this recipe?

Yes, if you like, there are a few ways you can add more veg to this recipe.

When the onions are being cooked, you could throw in a finely diced carrot and stick of celery. Make sure to cook them long enough to soften a bit before adding the rice.

You can also add different veg a bit later on, perhaps steaming some asparagus or broccoli florets separately before adding in with the mushrooms at the end. Fresh peas could be thrown in with the mushrooms as they would quickly cook through, and a big handful of fresh spinach would wilt perfectly if stirring in with the last bit of stock.

How should I store this vegan mushroom risotto?

Any leftover risotto needs to be cooled down quickly and kept in the fridge, well covered or in a sealed container.

How long does this vegan mushroom risotto keep?

When stored correctly this vegan mushroom risotto can keep for up to three days.

You can also freeze leftovers which will keep for up to three months, but be mindful the texture may change once your risotto has thawed and been reheated.

Can I leave this vegan mushroom risotto out on the counter?

No, it's not safe to leave risotto out on the counter for any length of time, other than when serving and cooling before putting it in the fridge. Bacteria can easily spread on food like this if it is left out, potentially causing foodborne illness.

Can I make this vegan mushroom risotto ahead?

For me, risotto is one of those things that is best made fresh and enjoyed when it's ready. While you can store risotto for a couple of days and reheat, the rice continues to absorb moisture from the dish and so the grains will soften and the meal as a whole will thicken. You can add a splash of water when reheating.

As this is a fairly quick recipe, there isn't much you can do in advance to get ahead. One thing you could do is soak the mushrooms in cold water in the fridge for a few hours ahead, rather than using hot water. However, the longer the mushrooms are submerged, the more of the flavours will be released into the liquid, so don't soak for too long or you'll leave the mushrooms less flavourful.

Can I keep vegan mushroom risotto in the refrigerator?

Yes, any leftovers need to be kept in the fridge to reduce the risk of foodborne illness. Make sure to get your risotto into the fridge quickly. You shouldn't need to allow it to cool on the side for more than 30 minutes max.

Can I freeze this vegan mushroom risotto?

You can freeze risotto if you like, but it might change texture when it's thawed as the liquid in the risotto will expand when it's frozen, which will break down the grains of rice. It will still taste yummy but might be a bit grainy.

Make sure to freeze any cooled leftovers on the day of making. Label your sealed, freezer-safe container with the date and what's inside.

This risotto will keep for up to three months in the freezer. Once thawed, consume within 24 hours. Only reheat once and never refreeze thawed food.

What is the best way to reheat vegan mushroom risotto?

You can easily reheat any leftover risotto either in the microwave or on the hob. The rice will have continued to absorb liquid whilst it was being stored in the fridge so you may need to add a splash of water to loosen the risotto a bit.

If reheating this vegan risotto from frozen, thaw out in the fridge the night before.

When microwaving transfer the risotto to a microwave-safe bowl, and loosely cover. Heat on full power for 2-4 minutes, stirring halfway through. Make sure the risotto is hot all the way through before serving.

To heat on the hob, transfer to a suitable size pan and warm through for about 10-15 minutes, keep stirring to make sure the risotto doesn't stick to the pan. Keep it on the heat until the risotto is pipping hot right through.

Can I make this vegan mushroom risotto in a different quantity?

Yes, if you want to make more or less of this risotto then go right ahead.

This recipe is set to serve a family of 4 as a main meal. You'll see the number of servings near the top left of the recipe card at the bottom of this page. Click on the number and a little slide bar will pop up that you can adjust to get the amount you want to make. All the ingredient quantities will update automatically for you.

Can I make this vegan mushroom risotto in a different pan/tray?

Any large non stick pan will do, whether that's a frying pan or even a Dutch oven or casserole if it's safe to go on your hob. You just need enough room to be able to stir well without everything spilling over the sides.

Can I make this recipe in the slow cooker or instant pot?

I haven't tested this recipe in a slow cooker yet, but you can get great results with risotto in them. Especially if the thought of standing and stirring the risotto regularly isn't for you.

When slow cooking I would recommend still cooking the mushrooms and garlic on the hob, as well as softening the onions before piling the onions into the slow cooker along with the arborio rice and stock. Check your instructions for the best settings, as a rough guide I would use the highest setting, with a cook time of about 3 hours. Check and stir the risotto halfway through this time. When the rice is done add the mushrooms, coconut cream, and nutritional yeast. Adding a few tablespoons of hot water if it's too thick for you.

Can I make this vegan mushroom risotto in an instant pot?

Firstly check your instructions for the best settings as I have not tested this recipe in an instant pot yet.

With an instant pot, you can sauté the mushrooms and garlic on sauté mode, set aside when they are done. Then put the onions straight into the pot, still on sauté mode until translucent before adding the rice to cook for a minute with the onions. Add in the stock and follow your instructions for the best settings to cook the rice.

When the timer is up carefully release the pressure and then stir in the mushrooms, coconut cream, and nutritional yeast. Season to taste and add a little hot water if you need to.

How can I make sure this vegan mushroom risotto is perfectly cooked?

It's easy to get this risotto cooked to perfection by following a few simple steps. Arborio rice can absorb an amazing amount of liquid whilst still having some bite, which is what makes it so perfect for this recipe.

A bit of pre-preparation helps risotto cooking run smoothly. Get the mushrooms soaking - they need 30 minutes. Towards the end of the soaking time, you can get to work chopping the onions and garlic and weighing out the rice.

Once the mushrooms have soaked for long enough drain and rinse well - feel with your fingers to make sure you've got rid of all any grit.

Remember also to keep that flavour packed soaking liquor - straining it through a muslin or coffee filter is an easy way to remove any sediment. If you can't do that, leave the stock to settle for 10 minutes in the bowl, then pour off carefully into the jug, taking care to leave the sediment at the bottom.

Fry off the mushrooms and garlic for a few minutes, and set aside. Then, in go the onions, cook until soft and translucent. Add the arborio rice to the onions and stir well to coat with oil and just ever so slightly toast, which brings out the flavour. When you see the rice starting to go translucent around the edges, this means it's ready to soak up some stock.

Give the rice time to absorb each ladle full of stock before adding more. Adding the stock slowly like this helps the rice absorb the liquid more evenly and gives a creamy final result. There's no need to stir the risotto continuously but make sure to stir it well each time more stock is added.

If you've used up all the stock and the rice is still not cooked, add a little boiling water until it's done to your liking. You're looking for a thick, creamy finish, where the rice still has a bit of bite but doesn't taste grainy or hard.

When you're happy with the consistency of the rice grains, add back in the mushrooms and then add the coconut cream and nutritional yeast. Add a splash of boiling water if it needs thinning a little, then enjoy!

Why did my risotto turn out dry and hard?

It would be unusual for a risotto to turn out dry with at least a litre of stock being absorbed into the rice. It's possible that not enough stock was added.

Did you remember to add the extra 500ml to the mushroom soaking water to make up the full amount of stock? If the rice isn't done and you've used up all the stock, you can add ladles of hot water until it's done.

Alternatively, it could be that the pan was too hot meaning the stock may have been evaporating before the rice had had a chance to absorb it. In this case, you probably noticed your your risotto sticking to the pan.

Turn the heat down so it is gently simmering - not furiously bubbling. Make sure to keep stirring regularly and adding the stock a bit at a time.

Why did my risotto turn out wet and soupy?

Before you start adding any stock, give the rice time to get a good coating of oil in the pan with the mushrooms, this step is important to help the rice absorb all that liquid. The stock also needs to be added slowly so that it can soak into the rice evenly. If you've added all the liquid at once, your risotto may turn out too wet.

For the risotto to cook to perfection, it needs to be gently simmering. That said, it can be tempting to turn the pan down too low, thinking this will stop the rice from sticking to the pan but this will mean the stock won't absorb properly. So make sure the pan is just warm enough to cook the rice and gently bubbling the stock. And be patient, it can take a few minutes for each ladleful of stock to be absorbed.

How can I add/change the flavours in this dish?

There are a few simple things you can do to change the flavours in this dish.

Try using shallots instead of brown onion, which will add a slight sweetness to the risotto.

Perhaps try using a different herb to garnish like basil, thyme or chives. You could also try using brown arborio rice, available online or from health food stores which will add a really lovely nutty richness that goes so well with mushrooms.

Of course, you can also add other vegetables like asparagus or some sundried tomatoes. A squeeze of lemon at the end is common in risotto to cut through the rich creaminess.

When it comes to serving, you can pop a little bowl of coconut cream and extra nutritional yeast flakes onto the table for people to add extra if they wish.

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