This Straightforward Vegan Risotto is a creamy blend of arborio rice, herbs, white wine and sautéed onion and mushrooms. It tastes like it came from a fancy restaurant and makes for the reliable side dish or meatless main course!

Having grown up in an Italian household, I’ve had my fair share of risotto. My father was born and raised in Northern Italy and found a love for cooking Italian food as a hobby in his later years. While I was the typically kid that had no interest in learning things from my parents such as cooking and gardening (which will forever be a regret of mine), I am happy to say that he managed to instill in me a deep love for Italian food.

Naturally, I’ve found plenty of ways to veganize my go-to Italian dishes such as this vegan risotto!

What is risotto?

Risotto is a familiar Italian rice dish that is typically cooked with white wine and broth. Instead of regular white rice, risotto is made with Arborio rice, which contains more starch. This extra starch thickens the cooking liquid and makes for a deliciously creamy dish. Many types of risotto contain butter, heavy cream and parmesan cheese, but this method is completely plant based and includes vegan butter and any plant based milk you choose. You could also add a sprinkling of vegan Parmesan cheese, if you’d like.

You’ll often find risotto on the menu at many high end restaurants, and it can be a little intimidating to prepare at home. I’ve got good news for you! This vegan mushroom risotto tastes simply as good as the dish from your go-to Italian restaurant, but is actually truly unfussy to make. You can serve it as a side dish with vegan meatloaf or any other entree, or as a satisfying main course option.

straightforward vegan risotto served in a bowl

Ingredients in this straightforward vegan risotto recipe:

This fabulous mushroom risotto is packed with fresh mushrooms and peas and is made truly well-seasoned from a mix of onion, garlic, thyme, white wine and plant based milk. I’m in loveeee. You’ll find the full list of ingredients in the recipe card, but here’s a note about the key ingredients:

Vegetable stock or broth. the liquid for cooking the rice.
Vegan butter. for sautéing the onion and mushrooms.
Onion + garlic. adds satisfying aromatic flavor to the mushroom risotto.
Mushrooms. no need to hunt down exotic mushrooms, baby bella mushrooms are certainly dependable in this method.
Arborio rice. be sure to use arborio rice (or other short grain Italian rice) so that your risotto cooks up nice and creamy. Do not use regular white or brown rice for this method.
Herbs and spices. you’ll need fresh thyme, salt & pepper for a savory flavor boost.
Peas. any green peas work. I typically use fresh English peas, but feel free to use frozen.
White wine. Wine adds depth of flavor into risotto. If you’d like for this without wine, you can sub with 2/3 cup of additional broth/stock.
Plant based milk. adds simply a touch of extra richness and creaminess.
Vegan parmesan cheese. optional, but highly recommended. A regular here Violife’s Parm cheese!

bowl filled with risotto that has mushrooms and peas in it

How to make vegan mushroom risotto:

Rumor has it that risotto is tedious to prepare and difficult to get only right. Well, I promise that by the end of this post you can make the reliable, flavor-packed, creamy risotto that will rival any restaurant version. Let’s get started:

Heat the stock/broth. In a saucepan, cook the vegetable stock at a quite minimal simmer.
Sauté the veggies. In a large pot, melt the butter and cook the onion, mushrooms, and thyme for about 5 minutes. Then, add the garlic, salt, and pepper and cook for about 3 more minutes.
Cook the rice. Add the risotto rice to the pot and stir frequently. Let the rice get to the point that it’s almost frying and becomes a bit translucent.

adding rice to pot for a vegan risotto recipe

Add the liquid. Stir in the wine. Then, turn the heat down to a gentle simmer and stir in ONE ladle full of the stock and a pinch of salt. Simmer until most of the liquid has been absorbed. Repeat this process until all the stock has been added.
Stir in peas and milk. When you add in the last ladle full of stock, stir in the peas and the plant based milk. You can add a bit more or less, if desired.
Finish and enjoy! Depending on your preference, you can cook the risotto so that most or all of the liquid has been absorbed OR you can stop cooking the risotto so that there’s some liquid remaining. Once done, remove from heat, let cool slightly, and serve. Pro-tip: stir in a handful of vegan parmesan cheese – Worth keeping Violife’s Parm cheese!

cooking vegan mushroom risotto in a large pot

Storing leftovers:

Risotto is dependable served immediately because the rice will continue to absorb liquid and soften as it cools. However, it will keep in the refrigerator in an airtight container for 2-4 days. To reheat, cook in the microwave for about one minute with a little bit of stock added. After the minute, stir, then finish heating through. Be sure that the risotto doesn’t heat up so much that it overcooks and becomes mushy.

Once you try this vegan mushroom risotto, you’ll find yourself making it on the regular! It’s one of my go-to recipes… ever. It’s the one to whip out when you need to impress! Fancy enough for guests, yet unfussy enough to cook up on a busy after-work.