This vegan mushroom risotto with broccoli and peas is ideal for a weeknight dinner that’s ready in under 30 minutes! Fuss-free, creamy and packed full of umami flavors, you will not believe that this recipe is entirely dairy-free.

Vegan mushroom risotto recipe

Risotto is one of those recipes that has a reputation for being complicated. And sure, it looks and tastes very fancy. But the truth is that it’s very easy to make in the comfort of your own kitchen, in less than half an hour. So, it’s pretty much a perfect plant based meal for a weeknight dinner or a date night! Trust me, if you love savory, comforting dishes, this one will become a favourite.

Plus, while there are certain principles you should follow to achieve the best texture and flavor, it’s definitely not as hard as you think. And it’s a surprisingly easy dish to veganise, too! In fact, I’ve been making different variations of risotto since my earliest days of veganism, having previously shared a delicious beetroot risotto here on the blog.

Two bowls of vegan risotto with mushrooms and green peas

So, I would 100% recommend you add this vegan mushroom risotto to your dinner rotation ASAP! It’s certainly a meal to look forward to after a long day of school or work. And also a great way to impress friends/family! When I lived in university accommodation, even the most fussy omnivores couldn’t get enough of mushroom risotto.

Bowl of dairy-free risotto with peas and broccoli

What is risotto?

Risotto is a very popular Italian dish which is traditionally made with Arborio or Carnaroli rice. It has a very distinctive umami flavor, with a hint of cheesiness. The texture is creamy and rich, but not overly thick, and in an ideal risotto dish, the rice remains slightly al dente.

The risotto method is what creates that distinctive creamy texture. It involves a process of adding warm stock to the rice around 1/2 cup at a time, and stirring pretty much continuously until the stock is fully absorbed before adding more. So you have to pay close attention to the rice while it’s cooking, but it’s not an overly long process and 100% worth it, too!

Closeup of a bowl of dairy-free mushroom risotto with green peas

A lot of traditional risotto variations are made with cream and cheese. But this isn’t strictly necessary, hence the recipe is easy to make plant based: the creamy texture comes from the rice’s starch molecules that are released as you stir. Oftentimes ingredients such as extra cream, butter and cheese are added right at the end, which is what is done for this recipe, but with vegan versions of the ingredients.

Ingredients you will need

Ingredients for vegan mushroom risotto
  • Olive oil for sautéing the vegetables and browning the rice.
  • Garlic and onion. These release plenty of flavor to give the risotto an earthy undertone.
  • Mushrooms. You can use use cremini, baby bella, oyster or shiitake mushrooms for this recipe.
  • Broccoli. This is optional, but I do love adding it for texture and for some extra greens!
  • Arborio or Carnaroli rice. Of course, this is the key ingredient here for making the most delicious vegan mushroom risotto.
  • Veggie stock. You can use a stock cube and dissolve it in water according to packaging instructions.
  • Coconut milk. This is added at the end of the cooking process to achieve a creamier texture and a richer flavor, but isn’t strictly necessary. You can also use soya cream or any other plant based milk of your choice.
  • Grated vegan cheese. Once again, this is optional, but I wouldn’t recommend skipping it. Choose a variety that melts well.
  • Green peas. These make another great last-minute addition. Use either canned or frozen peas.
  • Vegan butter. Once again, this is stirred in at the last minute to make the texture even better. Use either a salted or an unsalted variety depending on your preference.
  • Soy sauce or tamari. You can also use coconut aminos for a soy-free version. This is a great ingredient for creating a umami flavor.
Two bowls of dairy-free risotto with mushrooms and broccoli

How to make the best vegan mushroom risotto

This is a summary of the recipe to go along with the step-by-step photos. Scroll down to the recipe card at the end of the post for the full ingredient amounts.

Firstly, heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic and mushrooms, cooking for 5 minutes until the vegetables soften.

Now add the broccoli and cook for a further 2-3 minutes, until the florets are bright green and tender.

Add the Arborio/Carnaroli rice and stir it for a couple of minutes to toast. Now, lower the heat to a medium and begin adding the veggie stock in increments of around 1/2 cup. Stir continuously until most of the liquid is absorbed before adding more and repeating the process until you use up all of the stock. Altogether, this process should take around 15 minutes.

Now stir in the coconut milk, vegan cheese, green peas, butter and tamari. Continue stirring continuously for a further 2 minutes, before serving on warm plates. The vegan mushroom risotto is now ready to serve!

Risotto with broccoli and mushrooms in a pan

Tips for success

  • The typical ratio of ingredients for risotto is 2 1/2 cups of liquid for each cup of rice used.
  • Don’t wash the rice: the key to the creamy texture of risotto is the breakdown in the starches of the rice, which you don’t want to rinse off.
  • Don’t add too much stock at the same time – stick to around 1/2 cup at a time. The gradual stirring process is what allows the rice to release its starches.
  • Remember to keep stirring to make sure that it doesn’t dry out.
  • Make sure that the vegetable stock is warm ahead of time. This will shorten the cooking time and ensure that the starches are released properly from the rice.
Vegan risotto with vegetables and green peas

What rice variety should I use for risotto?

Arborio is a medium-grain rice variety which is most commonly used in risotto, being available in most large supermarkets. A lot of chefs also use Carnaroli, which has a great flavor and achieves a perfectly creamy texture, but is slightly trickier to work with.

Bowl of vegan risotto with mushrooms and broccoli

However, risotto can also be made with other short and medium-grain rice varieties. The result won’t be as creamy, but it’s a good option if you don’t have time to go grocery shopping. Skip long grain rice, as these varieties don’t have enough starch to achieve the distinctive texture of risotto.

Vegan mushroom risotto recipe

Variations and add-ins

  • You can keep this vegan mushroom risotto super simple and skip the broccoli/peas.
  • Add leafy greens such as spinach or kale. It’s best to stir these in right at the end of the cooking process.
  • You can add roasted butternut squash at the end of the cooking process.
  • Stir in beans of your choice, such as chickpeas.
  • Other green vegetables work really well in risotto: for instance, green beans, asparagus and zucchini.
  • Serve with nuts and/or seeds of your choice at the end.
  • Sprinkle with fresh herbs, such as parsley or corinander.
Closeup of a bowl of risotto with broccoli

Can I make vegan mushroom risotto ahead of time?

Risotto is best eaten straight away. However, you can keep it in the fridge in an airtight container for 3-4 days. Adding extra veggie broth, reheat on the stove while stirring until fully warmed through. It is not recommended to freeze the risotto, as this will change the texture of the rice.

Other delicious weeknight dinner ideas

Vegan mushroom risotto recipe

Let me know in the comments: have you ever tried making risotto? If you give this vegan mushroom risotto a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!

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Vegan mushroom risotto recipe

Get the Recipe: Vegan Mushroom Risotto

This vegan mushroom risotto with broccoli and green peas is perfect for a comforting weeknight dinner. Creamy, rich, and packed full of umami flavor, this risotto is much easier to make than you think in under 30 minutes! You won't believe this meal is entirely gluten-free.
5 from 1 vote

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 cups mushrooms, diced
  • 2 cups broccoli florets
  • 1 1/2 cups Arborio rice
  • 3 3/4 cups vegetable stock
  • 1 cup coconut milk
  • 1/3 cup vegan cheese, grated
  • 1 cup green peas
  • 2 tbsp vegan butter
  • 2 tbsp soy sauce, or tamari

Equipment

  • Saucepan

Instructions 

  • Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic and mushrooms, cooking for 5 minutes until the vegetables soften.
  • Add the broccoli and cook for a further 2-3 minutes, until the florets are bright green and tender.
  • Add the Arborio/Carnaroli rice and stir it for a couple of minutes to toast. Now, lower the heat to a medium and begin adding the veggie stock in increments of around 1/2 cup. Stir continuously until most of the liquid is absorbed before adding more and repeating the process until you use up all of the stock. Altogether, this process should take around 15 minutes.
  • Stir in the coconut milk, vegan cheese, green peas, butter and soy sauce/tamari. Continue stirring continuously for a further 2 minutes, before serving on warm plates.

Notes

Tips for success
  • The typical ratio of ingredients for risotto is 2 1/2 cups of liquid for each cup of rice used.
  • Don’t wash the rice: the key to the creamy texture of risotto is the breakdown in the starches of the rice.
  • Don’t add too much stock at the same time – stick to around 1/2 cup at a time. 
  • Remember to keep stirring to make sure that it doesn’t dry out.
  • Make sure that the vegetable stock is warm ahead of time. 
Storage instructions
  • Keep this vegan mushroom risotto in the fridge in an airtight container for 3-4 days. Adding extra veggie broth, reheat on the stove while stirring until fully warmed through.
 
Calories: 576kcal, Carbohydrates: 81g, Protein: 13g, Fat: 23g, Saturated Fat: 13g, Trans Fat: 1g, Sodium: 1553mg, Potassium: 724mg, Fiber: 7g, Sugar: 8g, Vitamin A: 1298IU, Vitamin C: 60mg, Calcium: 65mg, Iron: 7mg