Vegan mushroom risotto

Vegan mushroom risotto

  • serves 4-6
  • Easy

Typically laden with butter and cheese, risotto is well known for its comforting and indulgent qualities. Here we've invented a much lighter (and totally vegan) option


Make this vegan mushroom risotto, then check out our classic vegan risotto, vegetable risotto, courgette risotto, healthy risotto and more risotto recipes.

For more meat-free options, try our vegan ramen, vegan gumbo, vegan Thai green curry and vegan chilli.



  • dried porcini mushrooms 20g
  • olive oil 1½ tbsp
  • onion 1 large, finely chopped
  • celery 2 sticks, finely chopped
  • chestnut mushrooms 150g, sliced
  • garlic 3 cloves, crushed
  • risotto rice 300g
  • vegan white wine 125ml
  • hot vegetable stock 200-400ml
  • lemon ½ small, zested
  • parsley a small bunch, finely chopped
  • truffle paste 1-2 tbsp, depending on strength


  • cider vinegar 75ml
  • caster sugar 50g
  • mixed wild mushrooms 50g, torn into bite-sized pieces


  • mixed wild mushrooms 100g, torn into bite-sized pieces
  • chives finely snipped to make 1 tbsp, plus extra to serve
  • truffle oil 1 tbsp, plus extra to serve


  • Step 1

    Put the dried porcini in a heatproof bowl and pour over 600ml of just-boiled water. Leave to soak. To make the pickled mushrooms, put the vinegar, 75ml of water, the sugar and a pinch of salt in a small pan. Heat until the sugar dissolves, then remove from the heat to cool slightly. Put the mushrooms in a heatproof bowl, pour over the pickling liquid, and leave while you make the risotto.

  • Step 2

    Heat 1 tbsp of the oil in a deep frying pan over a medium heat and fry the onion and celery for 10 minutes until softened but not golden. Add the chestnut mushrooms and turn up the heat slightly. Fry, stirring frequently, for another 8-10 minutes or until the mushrooms have released their liquid and are starting to turn golden.

  • Step 3

    Strain the porcini into a jug, discarding the last few tablespoons of the stock. Stir the garlic and rice into the pan with the veg mixture, coating the rice in the oil, and cook for 1-2 minutes or until the garlic is fragrant. Add the wine and bubble for a minute, then add the porcini mushroom stock, a splash at a time, stirring continuously and waiting for each addition to be absorbed before adding more. When all the mushroom stock has been added, add the vegetable stock using the same method. After about 15-20 minutes, check the rice to make sure it’s tender. Add a splash more stock or water if you need to continue cooking for a few minutes. When the rice is just tender, stir in the rehydrated porcini, the lemon zest, parsley and truffle paste. Cover, remove from the heat and leave for 5 minutes.

  • Step 4

    For the truffled mushrooms, heat the remaining olive oil in a frying pan over a high heat, and fry the mushrooms until lightly golden and slightly softened. Season with salt, then remove from the heat and stir in the chives and truffle oil.

  • Step 5

    Gently stir the truffled mushrooms into the risotto, then drain the pickled mushrooms and spoon these over the top. Drizzle with some more truffle oil and sprinkle with some chives to serve.

More risotto inspiration

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Nutritional Information

  • Kcals 288
  • Fat 6.3g
  • Saturates 0.9g
  • Carbs 45.9g
  • Sugars 6.2g
  • Fibre 2.8g
  • Protein 7.2g
  • Salt 0.21g