30-Minute Creamy Vegan Mushroom Risotto (perfectly al-dente!)
Dec 4, 2019 (Last updated May 14, 2026) by Hannah Sunderani
You won’t believe this mushroom risotto is vegan, dairy-free and gluten-free! It’s so rich and creamy, and pleasantly chewy with the perfect al-dente bite. This recipe full of umami flavour using nutritional yeast for cheesiness and loaded with balsamic glazed mushrooms. The whole recipe takes 30 minutes to throw together for a simple and easy weeknight dinner that packs a ton of punch!
Why you’ll love my recipe
The risotto is rich, thick and creamy, garlicky and cheesy without any cheese at all! It pleases all types of eaters including those with dietary constraints, but you’d never know because it’s so flavourful! The recipe uses simple whole food ingredients that I feel good about feeding my family. Best of all, it’s topped with pan-fried mushrooms cooked in balsamic vinegar really brings the umami to this dish.
All-in-all, this is an unforgettable recipe that you’ll have on repeat. Serve as your main dish, and watch it go down all too easy.
Hannah xx
The ingredients
We are using simple wholefood ingredients in this recipe, most of which you likely already have in your pantry. The star ingredients are:
- Arborio rice: The best type of rice to use for risotto in my opinion. Its high starch content effortlessly creates a creamy and pleasantly chewy consistency. I like to perfume the rice in a skillet by adding the dry rice to a pot and bringing to medium heat, and then pouring in the broth. It gives the rice a lightly toasted and nutty flavour. I’ve also recipe tested this with jasmine rice and it was delicious, but a little more watery. Brown rice did not retain enough liquid in my opinion, so although I love it I wouldn’t recommend for this recipe.
- Nutritional yeast: Also known as “nooch.” It adds beautiful umami and cheesy flavour to this dish without needing to use real cheese! This keeps the recipe vegan and dairy-free. I recipe tested this vegan risotto without the nooch and I really think it needs it for the best results.
- Mushrooms: I used cremini mushrooms in this recipe. They are melt-in-your-mouth delicious, infused with balsamic vinegar while cooking in a skillet. Once you’ve tried it, you’ll never want to cook mushrooms any other way than this! The mushrooms can be cooked separately in a skillet to speed up time, or in the same pot that you plan to use to cook the risotto. This makes the recipe a 1-pot recipe. My next favourite mushroom to use in this recipe after cremini mushrooms is oyster mushrooms and then white button mushrooms. The texture of these mushrooms varieties are nice and chewy given their higher water content, and they seem to take on the additional flavours we are infusing them really well.
How to make mushroom risotto
Contrary to popular belief, making risotto is actually really easy and straight-forward! Most people think of it as a lot of work, but actually the only daunting part is that you have to be close by to the pot to stir frequently. Frequent stirring will offer the best consistency for pleasantly chewy risotto. In my experience, if you don’t stir frequently you’re more likely to get slightly clumpy risotto and it’s more likely to burn on the bottom as the stirring allows the heat to escape.
So, here’s what to do!
(If you want to make this recipe ONE POT: start by cooking the mushrooms in your pot first. Then remove them and use the pot to make the risotto.)
Watch the How To Video:
Learn how to make vegan mushroom risotto with me on my YouTube channel!
So there we have it, a very simple Vegan Mushroom Risotto recipe that’s creamy, comforting and full of umami flavour. It’s easy to make, with just 10 ingredients, ready in 30 minutes, and minimal effort.
Certainly, anyone can make this easy risotto. Enjoy as a comforting dinner recipe with your loved ones, or serve for a night of vegan entertaining. This recipe is sure to please all eaters.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30-Minute Creamy Vegan Mushroom Risotto (perfectly al-dente!)
Ingredients
For the risotto:
- 2 tbsp coconut oil
- 1 yellow onion finely chopped
- 3 cloves garlic finely chopped
- pinch sea salt
- 1 1/2 cups arborio rice
- 5 cups vegetable broth
- 1/2 cup nutritional yeast
- 1/3 cup parsley , chopped
For the balsamic mushrooms:
- 2 tbsp coconut oil
- 16 oz cremini mushrooms (2 boxes), sliced
- pinch sea salt
- 1 tbsp balsamic vinegar
Instructions
- Add the coconut oil to a large pot with the onion, garlic, and sea salt. Bring to medium heat and cook stirring often until softened, 10 minutes.
- Pour in the arborio rice and toast until the grains become lightly perfumed, 2 to 3 minutes. Pour in the vegetable broth, starting with 2 cups, and adding more in splashes as it thickens. (I find 5 cups total to be the perfect amount!). Cook stirring often until the risotto is soft and pleasantly chewy, 20-30 minutes. Add the nutritional yeast and stir to combine.
- While the risotto is cooking, make the Balsamic Mushrooms: Add the coconut oil to a large skillet with the sliced mushrooms and sea salt. Bring to medium heat. Cook the mushrooms until beautifully browned and the liquid is almost entirely reduced, 12 minutes. Then reduce heat to low and pour in the balsamic vinegar. Stir and cook for another 2-3 minutes.
- Add the balsamic mushrooms to the cooked risotto. Sprinkle with chopped parsley and stir everything to combine. Serve the risotto in bowls.
Watch The Video
Notes
Approvals
Nutrition
LEAVE A COMMENT
AND RATE THIS RECIPE!
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This recipe is a winner! We have a friend who struggles with a lot of food allergies and we were very pleased that not only could she have this, but that our guests without dietary restrictions enjoyed it so much as well.
Sooo good, so freakin good. I was worried with it being so few ingredients, but this was amazing, filling, and the kids loved it too.
So glad you liked the recipe Lauren and that your little ones enjoyed it too!
This is my go to recipe. The meat eaters love it, the vegans love it. It’s easy to make. Filling….delicious….what more could you wish for. Thank you.
So thrilled you liked the recipe so much!!
I made this tonight and it was incredibly delicious. This was my first vegan risotto and I could not tell that it did not contain cheese. I added frozen peas while the rice was cooking for some extra veggies and it turned out really well. I will definitely make this again!
That’s amazing Anna! The peas sound like a great add in!
Why coconut oil?
Thanks
I really like the flavour profile of the coconut oil and it works really well in this recipe, but feel free to use olive oil, avocado oil, or another cooking oil of your choice. 🙂
Thanks so much for including cooking times for each of the steps. I’m not a great cook and having an idea for how long things should take is hugely helpful! Like ‘cook until soft” means nothing to me really so having a ballpark time listed is super helpful, thank you! It makes me return to this recipe!
Aww I’m glad that was helpful. I always like to give a visual and timing as I think both are really helpful together! I learned that while writing my cookbook!
How many people does this serve? I think only I would eat it. Can you reheat? Am so iffy about reheating rice!
Hi Aimee, the recipe card indicates that the recipe serves 6 people. It can be frozen and also reheated and it reheats very well. You’ll find those details in the notes section of the recipe card. 🙂
This was easy to make and so good. I’m serving this to the vegans at a wedding reception and will make ahead and freeze. I cut the nutritional yeast in half.
So glad you enjoyed this recipe Melly! The recipe was inspired by my wedding as well! Hope it was one to remember. 🙂 Thanks for the very kind review. It means the world to me. <3
So delish! This recipe has quickly found its way into our dinner rotation. Thanks 🙂
I need to make this for more than 6 people. Can I double the recipe? or increase by half? Thanks!
Hi Ruth! I absolutely see no problem with doing that! The only thing I’d recommend is to cook the mushrooms in batches because if you overcrowd them they won’t brown as nicely. Good luck!
Hello! Excited to make this tonight!! Question – can I omit the nutritional yeast? Or is there a good substitute for it if not? Thanks!
This was truly an amazing recipe – thank you!!
I am new to the gluten free and dairy free lifestyle.
Oh thank you Tania! So happy that you enjoyed the recipe!!
Are you able to use a different type of rice than arborio?
Hi Kimberly! For this recipe, I recommend using arborio rice. It’s more starchy and absorbent than other rice types, and gives it that classic risotto consistency! The ratios of liquid to rice also works perfectly for arborio. I do know someone who tried this recipe with sushi rice, and she said it worked – although I haven’t recipe tested it. 🙂 I hope this helps!
Thank you so much for this recipe! I am GF/V, my family is not. My husband has been pretty adventurous though after trying a few things I have made for myself and this jumped straight to the top of his list of “delicious vegan stuff.” I actually left out the garlic and onion because they cause digestive upset for me in large amounts and my veggie base already had onion and garlic. Even omitting those this was so dreamy and flavorful! This will surely be a regular dish in our house!
Hi Michelle! I’m absolutely thrilled to hear that you loved this vegan mushroom risotto! It’s such a popular recipe in our home too, and one of my go-tos! I’m so glad it will be a regular in your home too. Thanks for the very sweet comment. 🙂
Hello, I am a bit confused on the amount of mushrooms to use. Is it 2 boxes of 8oz mushrooms or 2 boxes of 16oz mushrooms? I see “16oz (2 boxes)” listed in the ingredients and want to make sure I understand correctly!
Thanks in advance!
Thank you, I will freeze it if I don’t eat it all first in the next day. It was really delicious and easy to make, no fuss. Big thumbs up for texture and flavour.. thanks for sharing. 🙂🙂💙
Fabulous dish exactly as is, thank you so much for this amazing recipe!! I’ve only just begun my meatless journey and this will be on major repeat 🙂 love all the helpful and positive comments- I’m trying this next with roasted kale, and I will add that these balsamic vinegar mushrooms are the best I’ve ever eaten. Plus, the nutritional yeast is a smart and unbelievably tasty addition!
Can you please tell me if this keeps in the fridge or can it be frozen. I am making this now and will post photo later. Thank you
Hi Elaine! This Vegan Mushroom risotto will keep in the fridge for up to 5 days! It can also be frozen. Let thaw before reheating!
Such a simple and delicious recipe! Really makes cooking risotto a lot less intimidating, especially with the small number of ingredients this requires. Goes perfectly with a freshly steamed artichoke and lemon juice!
Hi Glory! I am so thrilled that you enjoyed the recipe. It’s one of our faves too!! And what a good idea to serve it with artichoke. That sounds so yummy!
I made this last night – it was soooo good! I didn’t use balsamic on the mushrooms and I mixed a few in while cooking it. I will definitely make this again. And it was really easy to make. 20 minutes of stirring and it was perfect!
Hi Kristin! I am so glad that you enjoyed the recipe! Thanks for leaving such a sweet comment. 🙂
Looks amazing! Cannot wait to try! 🙂
For the nutrition is the calories for the whole dish or is it per serving? and what is the serving size?
Thanks so much! 🙂
So good!!!! As good if not better than non vegan risotto !
This makes me so happy Mary! I’m thrilled you liked the recipe. 🙂 Thanks for the very kind comment.
Turned out delicious. I didn’t have any nutritional yeast (how did I run out?!?) but I did have a premade mix of nutritional yeast, garlic salt, sea salt & parsley that I had made for garlic bread. I didn’t use a whole half cup bc the salt would’ve been too much, but it turned out well.
Hi Laura. I am thrilled that you enjoyed this recipe!! And that premade mix sounds so tasty! I have to get my hands on it! Thanks for the very kind note. 🙂
We are eating this as I write. 10 out of 10! Definitely going to put this on my list of meals to serve to non- vegan family and friends! Thank you so much from Down Under!
I’m so glad that you enjoyed this risotto! Thanks so much for the very sweet comment!
Hi
I don’t have parsley, what spice would be similar?Also, how about adding sun dried tomatoes to recipe?
Thanks
Kim
Hi Kim! You could replace the parsley with basil leaves. Or, feel free to omit altogether! It’s still delicious without. 🙂 And yes! I think adding some chopped sun-dried tomatoes would be absolutely delicious. 🙂 Enjoy!!
This was so so good for the first cold night of the season. My husband loved it, perfect comfort food with a nice glass of wine. I substituted the vegetable broth with Imagine’s No-Chicken Broth. I am looking forward to trying more of your recipes! Thank you for sharing.
Hi Kim! I am so glad that you enjoyed this recipe! Couldn’t agree more that it’s a perfect dish for those chilly winter evenings! Thanks for the very sweet note. It made my day. 🙂
This recipe was so delicious! I used mushroom broth for added mushroom flavor in the rice. I didn’t have parsley so I added some Italian seasoning and topped it with some crispy roasted kale for some greens. Both my husband and I loved it, and it will definitely be a go to recipe for us!
Nikki I am so thrilled that you loved this recipe!! Adding crispy roasted kale sounds absolutely heavenly! You’ve inspired me to give it a try. Thanks so much for the very sweet comment. 🙂
So delicious and toddler approved!
I am so glad that you and your toddler enjoyed it Laura! Thanks for the sweet comment!
Hello, made this for lunch and it was amazing! I added some Mrs. Dash Extra Spicy seasoning to the mushrooms. Gave it a great little kick. I did not have any nutritional yeast though, but it was still amazing! This will definitely be a regular on the home menu. Thank you again for sharing.
So glad you enjoyed the recipe Isabel, and I love that you added some spicy seasoning to the mushrooms. That sounds delicious! Thanks for the sweet note. 🙂
Thanks so much for the sweet comment Adrienna! I’m so glad that you liked the recipe, and I love that you added peas to it. That sounds perfect! Enjoy the leftovers – if you have any left! hehe.
This was great! I agree with, Jackie, this will now become a regular part of the rotation. I added petite sweet peas to enhance the texture and flavor. Thanks for sharing; I had not cooked with this type or rice or used balsamic with mushrooms before.
This was amazing! I’m not a huge fan of mushrooms but your recipe has me absolutely loving them now haha. I can’t wait to try more of your delicious recipes! Thanks so much for sharing this with us 🙂
Hi Connie! I am thrilled that you enjoyed the recipe! And I love how you added so many vegetables to the mix. That sounds right up my ally! I would love to see a picture of the recipe! Typically, if you’re able to share on your Instagram (stories and/or feed) I can take a peek and will re-share! I love seeing your creations. And of course you can share on Pinterest if this is how you came about the recipe. But for now, I will imagine this delicious risotto with all that tasty veg! Thanks so much for the sweet comment.
Loved it!! I do not see how to add a picture, but it was AMAZING! I added a leek, a zucchini, Mrs. Dash, and dried bell peppers to the risotto. I added half a head of cauliflower to the mushrooms. Yum!
Will now become a regular “go to” – everyone loved it!
I am so glad to hear that Jackie!! Thanks for the kind comment. 🙂
Hi, in the recipe it said 1 1/2 cup of rice, but pictured in the product you need it show only I cup. please clarify that
Hi Judith! The photo is merely a shot of the ingredients you will need on hand, but not exactly proportional. For example, you only need 3 cloves of garlic, not three heads! Unless you really like garlic! haha. Please refer to the recipe ingredients and instructions for the exact measurements. 🙂 I hope you enjoy!
Lovely risotto, really enjoyed the mushroom and balsamic vinegar combo. Used homemade veg stock, added some celery, didn’t add the nutritional yeast as I just wasn’t sure if my family would have liked the taste. We thoroughly enjoyed it 🙂
Hi Jess! I am SO happy that you liked the recipe. So kind of you to let me know. I love the changes as well you added to make it your own. Celery sounds like it would be lovely in this recipe! Thanks so much for the kind words. xx