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Vegan Mushroom Risotto

Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little. This slow cooking method is how to get a very creamy risotto without burning the rice at the bottom of the pan.


Vegan Mushroom Risotto

Vegan Mushroom Risotto

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Diet: Vegan, Vegetarian
Servings: 3 -4
Author: Veg Kitchen


  • 8 cups vegetable stock
  • 1 cup vegan dry white wine
  • 2 tbsp olive oil
  • 3 1/4 tbsp vegan butter
  • 1 leek finely chopped
  • 1 cup mushrooms sliced
  • 1 ½ cup Arborio rice
  • 4 tbsp vegan Parmesan
  • pepper


  • Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
  • In a large saucepan, heat oil and butter. Add the leek and cook over medium heat for 5 minutes, until tender. Add the mushrooms and cook again for 5 minutes.
  • Add Arborio rice and stir while cooking until the grains become transparent.
  • Add 1/2 cup boiling broth, mixing until completely absorbed. Add 1/2 cup of broth again and stir well. Continue with the rest of the broth, 1/2 cup at a time.
  • Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.
  • Serve sprinkled with Parmesan and freshly ground pepper.


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