My Mushroom Risotto is absolutely mind-blowingly delicious. It’s packed full of flavor, yet unbelievable simple to make. This vegan mushroom dish is a true labor of love, and when your friends and family enjoy it, they will truly experience how much you love them.

plated risotto dish with peas

Mind-Blowing Vegan Risotto: A Labor of Love

As a vegetable enthusiast, I love to create special vegan main course dishes for my vegan family members and friends. The foundation of this wonderful vegan risotto recipe is a trio of mushrooms. If you’re looking for a great way to showcase mushrooms, this mushroom recipe is perfect.

Porcini Magic: Elevate Your Vegan Cooking with Mushroom Stock

First, I make a stock from dried mushrooms. Most vegetable stocks contain tomatoes, but I have found that to create a really clean flavor and a delicious broth, not using tomatoes just works better. Soaking the dried mushrooms in warm water creates a light and deeply flavorful broth. It’s fantastic.

close up of mushroom risotto

Crispy Mushroom Crunch: A Teri Tip for Culinary Perfection

Then there are the fresh mushrooms. I use trumpet mushrooms, cooking them with the same mushrooms I used to make the stock. I finely chop the stock mushrooms, and they come out so crispy and delicious. They turn into a mushroom crunch.

ingredient shot

Mushroom Elixirs: Crafting a Flavorful Meal

We take porcini mushrooms and grind them to a powder, and the result is an amazing magic elixir for vegan cooking. You’ll add the powder at the end, when the risotto is cooking.

A Teri Tip for Risotto Perfection

Don’t salt the mushrooms until they’ve cooked, in order to get them really crispy.

Labor of Love: Crafting the Perfect Vegan Thanksgiving Entree

Risotto is a labor of love and involves a good amount of time in the kitchen, but this is well worth it. It’s a lovely main course you’ll make again and again. This dish is truly a celebration, originally created as a Thanksgiving entree for my vegan son. When we made it recently, my friend Kate said, “This might be the best thing I’ve ever eaten in my life.” And by the way, Kate is a self-proclaimed non-foodie!

Risotto on a spoon above the serving platter

When you make your Mushroom Risotto, be sure to review it below and let me know what you think! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!

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plated risotto dish with peas

Vegan Risotto

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  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan


This Vegan Risotto would be perfect for a holiday feast, or for a lovely meal the whole family will enjoy.


8 cups of water

2 ounces dry mushrooms (we used a blend of dried mushrooms)

½ cup frozen peas (optional)

8 tablespoons extra virgin olive oil, divided

12 ounces trumpet mushrooms, thinly sliced lengthwise

1 tablespoon chopped garlic

1 ½ teaspoons kosher salt, divided, plus more to taste

1 cup chopped shallots

2 cups Arborio rice

½ cup white wine

1 tablespoon porcini mushroom powder (dried porcini mushrooms blended)

2 tablespoons unsalted nutritional yeast

2 tablespoons Braggs liquid aminos

2 tablespoons unsalted vegan butter, we used Miyoko’s

1 tablespoon chopped fresh parsley, to garnish

1 to 2 lemons, to garnish and serve


In a large pot, add 8 cups of water and 1 ounces of dry mushrooms. Bring to a boil over high heat and turn off. Let them sit for about 15 minutes to create a wonderful mushroom broth.


Strain the mushrooms with a very fine mesh sieve, but keep the broth in the pan over low heat. Double strain the broth if you are still able to see some mushroom bits. Meanwhile, finely chop the soaked mushrooms into tiny pieces. Set aside.


In a small pot, put your peas in ½ cup water. Simmer until al dente, about 3 minutes. Drain and set aside.


In a large skillet, heat 2 tablespoons of olive oil over medium high heat and add the finely chopped dried and soaked mushrooms. Sauté until brown and crispy for about 5 minutes. Then, add 6 tablespoons of olive oil if adding trumpet mushrooms, if using a wild mushroom blend then add 4 tablespoons olive oil. (Why? Trumpet mushrooms absorb more oil.) Sauté the mushrooms until golden brown, for about 12 to 20 minutes (this will depend on the type of mushrooms, trumpets take longer). Then add the garlic and ½ teaspoon of salt and stir. Cook for about 30 seconds. Turn off heat. Set aside.


In a large skillet, over medium heat, add 2 tablespoons olive oil and add the shallots. Stirring constantly, cook until translucent for about 5 minutes.


Add the rice and stir to coat completely with the olive oil, continue to cook for about 3 minutes. Stirring constantly. Stir in the white wine and allow it to reduce and evaporate. Add 1 teaspoon kosher salt.


Slowly add the warm mushroom broth to the rice, ½ cup at a time, stirring constantly. Once the first ½ cup of broth is absorbed by the rice, add another ½ cup of the broth, stirring constantly until absorbed. Repeat this step until you have used all the broth. Never stop stirring or you risk it sticking to the bottom of the pot. It will usually take  30 to 35 minutes.  Add the porcini powder and stir completely. Add liquid aminos, nutritional yeast and stir to combine. Add 2 tablespoons of the vegan butter and stir to combine. Salt to taste.


To serve, top the risotto with the golden trumpet mushrooms and crispy bits, peas, fresh chopped parsley and then squeeze the juice of half of a lemon. Serve with extra lemon wedges.


  • Serving Size:
  • Calories: 551
  • Sugar: 6.1 g
  • Sodium: 998.2 mg
  • Fat: 34.5 g
  • Carbohydrates: 51.4 g
  • Protein: 10.2 g
  • Cholesterol: 15.3 mg