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creamy mushroom risotto in ceramic bowl spoon

The Best Vegan Mushroom Risotto

Nisha Vora
This is the best vegan mushroom risotto you'll ever try. It's creamy and velvety and bursting with umami, just like classic risotto but it's dairy-free and vegan. Plus, these tips will help you nail the perfect vegan risotto every time.
4.98 from 49 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner
Cuisine Italian
Servings 6


  • Dutch oven or deep sauté pan
  • Medium saucepan


  • 4 tablespoons (56g) Country Crock’s Plant Butter (I use the olive oil variety), softened at room temperature
  • 2 tablespoons (30-35g) white miso paste
  • 20 ounces (~565g) mixed mushrooms*, sliced or torn
  • 3 tablespoons olive oil, divided
  • 2 tablespoons roughly chopped fresh thyme leaves
  • 6 garlic cloves, minced (divided in half)
  • 6 to 8 cups (1.5 to 1.9 L) vegetable broth***
  • 2 large leeks (white & light green parts only), cleaned**** and diced
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper to taste
  • 2 cups (~360g) Arborio rice or Carnaroli rice
  • 2/3 cup (160 mL) dry white wine*****
  • 1/4 cup (28g) vegan parmesan cheese (optional)
  • 1 handful Italian flat-leaf parsley, chopped (for garnish)


  • Read the recipe notes below before starting!
  • Take the Plant Butter out of the fridge and place in a small bowl to soften. Once softened, add the miso paste and use a fork to cream them together until well combined.
  • Add the vegetable broth to a saucepan. Once it comes to a rapid simmer, adjust the heat to keep the broth warm/hot at a gentle simmer.
  • Cook the mushrooms. Heat a large nonstick frying pan over medium-high heat and add 1 tablespoon of the olive oil.  Once shimmering, add the mushrooms. Allow to cook undisturbed for a few minutes to develop some browning. Cook for a total of 8-9 minutes, until mushrooms are nicely browned, stirring only occasionally.
  • Reduce the heat to medium. Add the chopped thyme and HALF of the minced garlic to the mushrooms. Season with 1/2 teaspoon kosher salt. Cook for 2-4 minutes, stirring frequently to prevent burning.
    Add the creamed miso butter to the pan and stir into the mushrooms. Season with a pinch of salt and pepper and cook for 2 more minutes. Turn off the heat and set the mushrooms aside.
  • Cook the risotto. Heat a Dutch oven, large nonstick saucepan, or deep sauté pan over medium heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the leeks and remaining garlic and cook for 2 to 3 minutes, until the leeks have just softened.
  • Add the arborio rice and stir quickly until all of the rice grains are well-coated and the rice smells slightly toasty, 60 to 90 seconds. Pour in the white wine, and stir to scrape any bits stuck to the bottom of the pot, cooking until the wine is nearly all evaporated and the smell of alcohol has dissipated, about 3 to 4 minutes.
  • Ladle in 1 cup (240 mL) of the warm vegetable broth and stir frequently but not constantly. Once the rice has absorbed the liquid, add the next round of broth, 1 cup at a time. Continue this process stirring about every 30 seconds and adding more broth when most of the liquid is absorbed for about 20 minutes, until the risotto is slightly firm and creamy, but not too soft or mushy.
  • To test for doneness, you can place the rice on a flat surface and smear downwards with your finger. It should be fairly smooth but you should still be able to see a bit of the white, al dente center of the rice.
  • Transfer the cooked miso mushrooms to the risotto, and stir to warm through for a few minutes. Remove from the heat, and then stir in vegan Parmesan cheese, if using. Taste for seasonings, adding a bit of salt as needed and some black pepper to season. Garnish with fresh chopped parsley and serve immediately.



Ingredient Notes

* See the "frequently asked questions" section for suggested varieties of mushrooms. 
** My favorite store-bought veggie broth is Organic Imagine. It is quite vibrant in color, hence the orangish-yellow color of the risotto in some of these photos. 
I included the range of 6 to 8 cups because I never use the same amount of broth - each pot of risotto is slightly different. You can 8 cups to be safe, but you likely won't use the entire amount. 
*** See the "step by step instructions" or watch the recipe video for how to clean leeks. 
**** See "substitutes" section for how to omit the wine. 

Cooking Notes

The type of pan you use matters, at least with regard to how much oil you need to use and how much you need to scrape up the browned bits and rice. If you use a nonstick pan, you can get away with using less olive oil. With a ceramic pot (and certainly with a stainless steel pot), you will need to use a generous amount of oil; otherwise, the rice will stick to the bottom of the pot. I don't recommend using stainless steel for cooking mushrooms. 
If you use use the same pan to cook the mushrooms and the risotto, be sure to clean it out after frying the mushrooms and before cooking the risotto.  
Risotto smush/smear details here.
Keyword gluten-free, miso, mushrooms, nut-free, risotto
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