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The Best Vegan Mushroom Risotto Recipe

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3.9 from 12 reviews

This Best Vegan Mushroom Risotto is a creamy, comforting Italian-inspired dish featuring a rich blend of mixed mushrooms, aromatic fresh thyme, and fluffy Carnaroli rice gently cooked in vegetable broth and finished with a savory vegan miso butter and optional vegan Parmesan. Perfect for a hearty vegan meal, this risotto balances deep, earthy mushroom flavors with a luscious, velvety texture, enhanced by fresh garlic, leeks, and herbs. It’s an impressive yet approachable dish that showcases traditional risotto techniques using plant-based ingredients.

Ingredients

Miso Butter Mixture

  • 4 tablespoons (56 g) vegan butter, softened at room temperature
  • 2 tablespoons (30–35 g) white miso paste, softened at room temperature

Mushrooms and Seasoning

  • 20 ounces (570 g) mixed mushrooms, sliced or torn
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons roughly chopped fresh thyme leaves
  • 6 garlic cloves, minced and divided
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper

Vegetables and Rice

  • 6 to 8 cups (1.5 to 1.9 L) vegetable broth
  • 2 large leeks (white and light green parts only), cleaned and diced
  • 2 cups (about 370 g) Carnaroli or Arborio rice
  • 2/3 cup (160 mL) vegetable broth (additional for cooking)

Finishing Touches

  • 1/4 cup (30 g) vegan Parmesan cheese (optional)
  • 1 handful Italian flat-leaf parsley, chopped, for garnish

Instructions

  1. Prepare the Miso Butter: Remove the vegan butter and white miso paste from the refrigerator and place in a small bowl to soften. Once softened, use a fork to cream them together until well combined, creating a smooth miso butter mixture.
  2. Warm the Vegetable Broth: Pour the vegetable broth into a saucepan and bring it to a gentle simmer over low heat. Keep it warm throughout the risotto cooking process to ensure it is ready to ladle in gradually.
  3. Cook the Mushrooms: Heat a large frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is shimmering, add the mixed mushrooms. Let them cook undisturbed for a few minutes to develop a deep golden color, then continue cooking for a total of 8–9 minutes, stirring occasionally to brown evenly.
  4. Add Herbs and Miso Butter to Mushrooms: Reduce heat to medium. Stir in the fresh thyme and half of the minced garlic. Season with kosher salt and cook for 2–4 minutes, stirring frequently. Add the creamed miso butter, stirring well to coat the mushrooms. Cook for another 2 minutes, then season with additional salt and freshly cracked black pepper. Remove from heat and set aside.
  5. Sauté Leeks and Remaining Garlic: In a Dutch oven or heavy-bottomed sauté pan over medium heat, add the remaining 2 tablespoons of olive oil. Once hot, add the diced leeks and remaining minced garlic. Cook for 2–3 minutes until the leeks soften and become fragrant.
  6. Toast the Rice: Add the Carnaroli or Arborio rice to the pan with the leeks and stir well until each grain is coated with oil and begins to smell lightly toasted, about 60–90 seconds.
  7. Begin Adding Broth: Pour in the 2/3 cup of vegetable broth and stir, scraping any flavorful browned bits from the bottom of the pan. Cook until this broth is mostly absorbed by the rice, about 2–3 minutes.
  8. Gradually Ladle in Remaining Broth: Add 1 cup (240 mL) of the warm vegetable broth, stirring frequently but not constantly, ensuring absorption before adding more. Repeat adding broth one cup at a time, stirring every 30 seconds or so, until the rice is creamy, tender but with a slight bite, about 20 minutes in total.
  9. Test for Doneness: To check, spread a spoonful of risotto on a plate and smear it gently with your finger. The rice should spread smoothly while retaining a slightly firm, al dente center.
  10. Combine Mushrooms and Finish Risotto: Stir the cooked mushrooms into the risotto and heat through over low heat. Remove from heat and stir in vegan Parmesan cheese if using. Taste and adjust with additional salt and black pepper as needed.
  11. Garnish and Serve: Sprinkle chopped Italian flat-leaf parsley over the risotto and serve immediately while warm and creamy.

Notes

  • Using Carnaroli or Arborio rice is essential for the creamy texture characteristic of risotto.
  • Keep the vegetable broth warm to ensure even cooking throughout the risotto preparation.
  • Be patient when adding broth gradually; this slow process is key to achieving the perfect creamy texture.
  • The optional vegan Parmesan adds an extra layer of savory flavor but can be omitted for a simpler dish.
  • Feel free to use a mix of mushrooms such as cremini, shiitake, oyster, and button for deeper flavor complexity.
  • Adjust seasoning carefully, especially salt, as miso paste already contributes saltiness.

Find it online: https://recipeplenty.com/the-best-vegan-mushroom-risotto-recipe/