Vegan Mushroom Risotto

vegan mushroom risotto

We adore rice here and a tasty risotto is something we make a lot of and eat slowly throughout the week.

This vegan mushroom risotto is flavoursome and also incredibly filling. It works as a main meal with a green salad drizzled in olive oil and balsamic or you can have it as a side dish with anything else you fancy as the main.

It fills me up for hours!



Serves 4 as a main course

  • 4 tbps olive oil
  • 2 white onions, finely chopped
  • 4 garlic, finely sliced
  • 500g button mushrooms
  • 1 x glass of vegan friendly white wine
  • 2 vegetable stock cubes (vegan friendly)
  • 300 g risotto rice (arborio)
  • Handful of dried coriander, sea salt, freshly ground pepper


Place the oil in a shallow saucepan on medium heat, fry the onion, then add the mushrooms and garlic. Season. Cook for 7 minutes. Add the rice and cook for 1 minute. Pour in the white wine. Dissolve the stock cubes into a litre of boiling water. Add a 1/4 of it in. Stir and then simmer the rice. Add another 1/4 of stock in. The rice should absorb the liquid fully. Add another 1/4 of the stock until the rice enlarges and looks creamy. The final 1/4 of stock should go in when the risotto is nearly cooked.

If the rice is still not cooked, add a little more water. Take it off the heat, add the coriander and seasoning and enjoy.

vegan mushroom risotto


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7 Responses

  1. Linsy Brito

    Wow wow this was really rather spectacular! Added some peas and Parmesan (not vegan I know) and was a big hit with the kids too!

  2. Shaheen

    I have to be honest, i used to hate mushroom risotto as it was the only option other than lasagne on menu’s when I ate out. It does not appear that often and now I want to eat it, I think its the weather too – risotto is so comforting to eat on nippy days.

  3. @adadcalledspen

    Yum yum, get in my tum! Sounds delicious! I make a cauliflower risotto which I shamelessly pilfered from a restaurant in Cambridge. I shave parmesan cheese on at the end and grill it in the pan (I use a shallow pan, not a saucepan, kind of like a frying pan. You get the idea) so that the cheesy top becomes slightly burnt. I used to think it was a winner but then my partner made me a risotto using asparagus and mushrooms which is so stunning that, as it was just the two of us for Christmas Day due to the children being with other parents, we had it for Christmas lunch!
    Damn! Now I’m hungry. For risotto!


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