Creamy and delicious vegan mushroom risotto. This risotto is dairy-free, gluten-free and contains healthy plant-based protein from chickpeas. It’s a flavorful and easy to make weeknight dinner recipe.
I am probably the biggest fan of mushrooms, I always loved them, even as a child. I add them to almost all of my favorite savory dishes, like pasta, rice, pizza, omelet, even mashed potatoes. The flavor and texture of mushrooms are incredible, and they are furthermore healthy. So let’s make this delicious creamy mushroom risotto.
What Is Risotto?
Risotto is a traditional Italian dish made from starchy short-grained rice, for example, Arborio rice. Making risotto involves stirring warm broth (typically chicken broth) into the rice ladle after ladle. Once the liquid has been absorbed, more broth is added. This cooking method makes the rice release its starch, and therefore, results in a creamy risotto dish.
Of course, I didn’t use chicken broth, instead, I used vegetable broth. A classic risotto often also contains butter and cheese. I prefer the healthier version without butter, but with the addition of mushrooms and chickpeas. It’s actually fairly easy to make a healthy risotto which still turns out creamy, and delicious. If you love cheesy risotto, check out my Vegan Broccoli and “Cheese” Risotto.
How To Make Mushroom Risotto?
This vegan mushroom risotto is a perfect comfort meal and it’s ready in about 35 minutes. This recipe requires only a few steps that aren’t complicated at all. Check the step-by-step photos for easy visual instructions. All ingredients with measurements and nutrition facts are in the printable recipe card below.
- Dice the onion and prepare the other ingredients.
- Heat coconut oil in a skillet/pan, stir in half of the diced onion and minced garlic. Sauté for a few minutes over medium heat, then add risotto rice, stir for about 1 minute until the rice is opaque.
- Pour in the wine, keep stirring constantly until the wine is absorbed.
- Add 1/2 cup vegetable broth to the rice, and cook on low heat until the broth is absorbed. Stir frequently and add more broth, 1/4 cup at a time until the liquid is absorbed and the risotto is al dente and creamy (about 15 minutes).
- Chop the mushrooms. You can use white button mushrooms or any other mushrooms of choice.
- In a different skillet/pan heat the remaining coconut oil, add the other half of the diced onion and minced garlic and sauté for a few minutes over medium heat. Add the mushrooms and chickpeas, sauté for 3-5 minutes, then stir in balsamic vinegar, and soy sauce.
- Also, add coconut milk and let simmer for about 5 minutes, stirring occasionally.
- Season with black pepper, red pepper flakes, salt to taste and fresh parsley.
Finally, combine the mushroom/chickpea mixture with the risotto rice, stir in the nutritional yeast flakes and enjoy!
Questions & Tips:
Why is stirring important? Risotto should be stirred frequently. You don’t need to stir it all the time, but stirring every few minutes is quite important. Also adding the broth 1/2 cup at a time is a must for the rice to release the starches.
Can I use normal rice? I recommend that you make this delicious dish with risotto rice (for example Arborio, Carnaroli, Vialone, Nano or Baldo) and it will turn out very creamy. However, if you don’t have risotto rice at home then you can also use regular white rice (I tried both). The vegan mushroom risotto will still turn out delicious and creamy because of the coconut milk but it’s not traditional to use regular rice for risotto.
Can I use different milk? Sure! You can use any other plant-based milk of choice like almond milk, oat milk, cashew milk, etc. However, the mushroom risotto will be less creamy because canned coconut milk is higher in fat.
How to store? Store leftover mushroom risotto in an air-tight container in the refrigerator for up to 3 days.
Can I freeze risotto? I don’t recommend freezing risotto as it will change the texture once you reheat it.
Mushroom risotto with peas: You can add green peas to make mushroom and pea risotto. Simply leave out the chickpeas and use peas instead (either canned or thawed from frozen).
Vegan Parmesan: As mentioned before, most mushroom risotto recipes contain cheese/Parmesan but you can simply add nutritional yeast flakes to make this dish even more flavorful, delicious, and of course, vegan. Or check out my Vegan Parmesan Recipe.
This Mushroom Risotto Is:
- Vegan (dairy-free)
- Creamy
- Rich
- Flavorful
- Comforting
- Protein-rich
- Gluten-free
- Easy to make
Should you try out this vegan mushroom risotto recipe, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
Do you love vegan rice recipes? Then make sure to also check out my other simple vegan recipes:
- Vegan Broccoli and “Cheese” Risotto.
- Turmeric Rice
- Vegan Chickpea Curry with Rice
- Sweet Potato Curry With Rice
- Rice And Bean Casserole
Vegan Mushroom Risotto
Ingredients
- 1/2 cup (120 g) risotto rice
- 1 medium onion diced (divided)
- 2 large cloves garlic minced (divided)
- 2 tbsp coconut oil divided
- 1/4 cup (60 ml) white wine or use more broth
- 1 1/4 cup (300 ml) vegetable broth heated on the stove
- 1/2 cup (120 ml) coconut milk canned (*see notes)
- 3 cups (200 g) mushrooms sliced
- 1 cup (150 g) chickpeas canned (*see notes)
- 1 tbsp soy sauce (gluten-free if needed) or tamari
- 1 tbsp balsamic vinegar
- Nutritional yeast to garnish
- Fresh parsley, black pepper, sea salt, red pepper flakes to taste
Instructions
- Heat 1 tbsp coconut oil in a skillet/frying pan, stir in 1/2 of the diced onion and 1 large clove of minced garlic and sauté for a few minutes over medium heat.
- Add rice, stir for about 1 minute until the rice is opaque. Pour in the wine, keep stirring constantly until the wine is absorbed.
- Add 1/2 cup vegetable broth and cook on low heat until the broth is absorbed. Stir frequently and add more broth, 1/4 cup at a time until the liquid is absorbed and the risotto is al dente and creamy (about 15 minutes).
- In a different skillet/frying pan heat the remaining 1 tbsp coconut oil, stir in the remaining diced onion and minced garlic and sauté for a few minutes over medium heat.
- Add the mushrooms and chickpeas and sauté for 3-5 minutes. Also, add balsamic vinegar, soy sauce, coconut milk, and let simmer for about 5 minutes, stirring occasionally. Season with black pepper, red pepper flakes, salt, and fresh parsley to taste.
- Finally, combine the mushroom/chickpea mixture with the cooked risotto rice, stir in the nutritional yeast flakes and enjoy! Check the recipe notes below.
Notes
- Coconut milk: You can use any other plant-based milk of choice, however, the risotto will turn out less creamy.
- Chickpeas: Use canned chickpeas or cook from dry. Instead of chickpeas, you can also use peas.
- How to store: Store leftover risotto in an air-tight container in the refrigerator for up to 3 days.
- Check the step-by-step photos in the blog post above.
- Recipe serves 4. Nutrition facts are for one serving made with canned coconut milk.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
I made this risotto for my luch today 🤤🤤🤤🤤🤤
Just delicious!!!
Thank you so much for your recipe 👌
You are very welcome, Célia. So happy you enjoyed it. 🙂
I made this yesterday and it was AMAZING!!! I loved it!! Thank you so much for an amazing recipe.
You are very welcome! I am so glad you liked it. 🙂
This is absolutely gorgeous, I’m sat here eating it right now 🤤 I tweaked it a little by adding a large handful of spinach to wilt before adding the coconut milk, I used crushed chilli’s instead of pepper flakes, and I added 1/4 cup nutritional yeast at the same time as the coconut milk. Heaven! I do advise you double the recipe if cooking for 4 though, this made enough for 2 very large portions, or 3 smaller portions. Thank you for the recipe!! I’ll be making it again for sure.
I am so glad you liked it, Bethany! Thanks for your feedback. 🙂
Just made this for dinner and it was really delicious. Thanks for a great recipe!
I am glad you liked it Lisa. 🙂
Another delicious recipe. My whole family ate it and loved it. So easy to cook and faster than I thought. Very healthy delicious and easy to make. Never knew I would enjoy being vegan this much. Thanks a lot Ela. Hugs from NYC.
Aww, that makes me so happy! Thanks for your great feedback, I appreciate it. 🙂
This risotto is so delicious! I had to add a bit more water (also added more wine) so the risotto was cooked enough is it wasn’t there yet after having absorbed all the broth. I would definitely recommend doing double the portions as it only was enough for two servings (good sized portions).
I am glad you love the recipe, Marie! Thanks for your feedback. 🙂
WOW! This is the nicest risotto I’ve ever had (not that I’m a massive risotto eater), so creamy and full of flavour, even my husband loved it and he turned his nose up at the sound of it. I added tofu for additional protein, just beautiful. Thanks so much, I’ll will be sharing this with anyone who asks me about vegan/veggie recipes! It’s so easy to make too. ❤️
That’s wonderful, Nicki! I am so glad you both enjoyed the recipe. Thanks for your feedback. 🙂
Favourite risotto of all time ! Have you ever made it in the instapot? I was hoping to make it for a dinner party and not have to stand by the stove in the heat:)
Hi Colleen, I am so glad you loved it. No, I haven’t made it in the Instant Pot yet, but I am pretty sure it should work fine. I would sauté the onion, garlic, and mushrooms for 6-7 minutes, then add the rice and toast it for 1-2 minutes. Deglaze with the wine and sauté for a further 2 minutes. Then add the broth, coconut milk, and all spices. Seal the IP and pressure-cook (high pressure) for 5 minutes, then natural release for 10 minutes. I would add the cooked (canned) chickpeas afterward, otherwise, they might turn mushy. Let me know if you give it a try. 🙂
The recipe is amazing!! So creamy and tasty 🙂 I added some vegan cheese when it was done and it was great. 5/5 🙂
I am so glad it was a success. 🙂
This came out delicious! Thank you. All the family loved it!
Wonderful! So glad you all loved it. 🙂
Es war unglaublich lecker Ela! Ich liebe deine Rezepte! Hatte aber anstatt Reis veggie noodles genommen und hab sie genauso wie den Reis zubereitet. Einfach super lecker!! Hab meiner Mama in Deutschland auch ganz viele Rezepte von dir geschickt!
So lieb von dir, Caroline! Ich freue mich sehr, dass es dir so gut geschmeckt hat. 🙂
LG, Ela
I made this a few weeks ago and am going to make it again for friends tonight! Absolutely delicious.
So glad you loved it, Jordan! 🙂
Thank you Ela, You are a wonderful person by sharing all your DELICIOUS recipes with ALL US… really enjoy it, You are my favorite chef. I Did his Rissotto and, ohhhh my Goood…. Speechlesssss… Thanks !!!
Aww you are very kind! Thanks for your kind comment dear. 🙂
I’ve made this recipe a few times and it is easily one of the top 10 recipes I’ve tried and I’ve literally tested hundreds. My meat-eating husband said “three thumbs up” tonight as we were eating it. It’s easily a recipe I would make for non-vegan company. Just perfect.
Wow, that’s amazing, Renee! I am so glad you and your husband enjoyed the risotto. 🙂
Hey,
I am currently eating this dish and I’m sooo in love with it!
I am so glad you love the risotto! Thanks for your kind comment. 🙂
Wow Ela, another winner from your amazing blog. Made this tonight and it was a total winner with us. Definitely will be making this again heaps!!! We didn’t have any vegan wine so just added extra stock, and am trying as much as possible to cook without oil so just cooked with a little water instead of using the coconut oil….and still turned out amazingly delicious!!! The only thing was it didn’t make enough because we loved it so much we couldn’t help being greedy so went back for more and more!!! Next time will just make double the recipe. THANK YOU AGAIN for your awesome recipes that you create and share. xxx 🙂
Wow, that’s such a wonderful compliment! Thank you very much for your thorough feedback, I really appreciate it. 🙂
Good idea to double the recipe. 😀
Much love, Ela
Ela thank you so much for creating and posting this fav recipe! I made it today for lunch and it turned out delicious! 😋
Hi Maria! I am glad it turned out amazing! 🙂
Another winner!! I put the chickpeas in my air fryer (very affordable from Kmart in Aus) and it added a little crunch to them. This recipe is so healthy though without too much oil or vegan cream or butter, perfect for a cold night in and it feels like a cheat meal even when it’s healthy!
Wonderful! And the crunchy chickpeas sound amazing. 🙂 Thank you Tara!
Thanks for this recipe! I did a version with hand picked Chantrelles for mushrooms and added Cashew Nuts to the mix! 10/10 can recommend
I am pleased you liked the risotto, Roman! It would be awesome if you could also leave a rating for the recipe. Thanks so much! 🙂
Hi can you substitute coconut milk with coconut cream?
Yes, absolutely! 🙂 Enjoy!
Love this recipe! Rich, creamy and comforting. I make this often, thanks for sharing it Ela!
You are very welcome, Maya! I am so happy you loved the recipe. 🙂
My husband made your amazing risotto for our friends last night and it is honestly the best risotto we have all had!! We will all be making it again and sharing your recipe and blog as I have been enjoying a few of your recipes for a while now. Thank you! ?
Aww, that’s amazing and makes me so happy! Thanks so much for your lovely fedback, Andie! 🙂
Good recipe (though used a bit extra broth in place of wine as didnt have any) next time, i’ll not put a spoon of yeast flakes into as cooking, and try it as garnish like you instruct…. my fault computer with recipe in different room to kitchen, got confused in between rooms.
Thanks for your feedback, Marc! 🙂
Hello Ela,
Thank u so much for your blog and all the recipes which can inspire us!
Why are you adding some balsamic vinegar and soy sauce in some recipes? What’s are their benefits?
Thank you, Vanessa! I love to add it for the taste. 🙂
What if I don’t have vegetable broth? Could I use water instead?
Sure, you can.
I made this today for brunch and it was absolutely fantastic! I am a big vegan food fan, but didn’t know many recipes. And it’s not always easy to get all of the ingredients (especially for baking). I’ve been trying out few recipes, and am so glad I found your website! Thank you for sharing all of the amazing recipes 🙂 I’ll try out many more and be sure to leave comments. You are awesome! <3
That’s awesome, Lydia! Thanks so much for your sweet comment!
Much love, Ela ❤️
This is the best version of a mushroom stroganoff I have ever had! I more-or-less doubled the recipe… 1c rice, 1c wine, 1/2 of the onion for each pan, 8oz of mushrooms, 1 (15oz) can chickpeas briefly pulsed in the food processor, 1 (15oz) can high fat coconut milk, and 1/4cup nutritional yeast were the changes I made. Again— amazing and THANK YOU!
Awesome, Rachel! Thanks a lot for your thorough feedback. 🙂
I stumbled across this recipe today and had the majority of the ingredients already in my cupboard. Simple instructions to follow and a healthy twist in overly creamy/cheesy standard risottos. This made a great meal and my daughter requested seconds.
That’s amazing! Thank you very much for your kind feedback, Rebekah 🙂
OhmyGOSH, Ela! This is just soooo delicious! I’m so glad I read the comments ahead of time so I made a double batch the very first time. I think I could eat this and nothing else for the rest of my life. Thank you, thank you, thank you!
Makes me so happy! Thanks for your amazing feedback, Desiree 🙂
This recipe is fantastic – rich, nutritious, and filling!! Adding the chickpeas was a nice touch, and the coconut milk base allows for a lot of things to be mixed in. Since I didn’t have white wine on hand, I used mirin (sweet rice wine) as a substitute. It imparted a sweet and savoury taste. This was my first vegan recipe and now I want to try more!
Yay, that’s amazing! So happy to hear you liked my recipe. 🙂
This sounds so delicious, but my husband is not a fan of coconut flavor. Any substitute for the coconut milk?
Hey Teresa, you could use any other plant-based cream (e.g. soy cream) or simply use your favorite plant-based milk of choice with the addition of a little bit vegan butter or margarine to taste. 🙂
Amazing! I loved it! So simple and yet so tasty! Thank you for the recipe! It’s the first Elavegan recipe that I’ve tried but now I want to try them all! ????
Aww, thank you very much! Makes me so happy you liked this recipe. 🙂
I love the recipe..i am going to try it..can u please suggest a substitute for the wine as it is not allowed for us(muslim) Thank u….
Hello, you can just leave it out.
Best wishes, Ela
WOW this risotto looks and sounds so delicious!
Thank you, Kim! 🙂
This is absolutely amazing! So delicious, and I love the chickpeas for additional protein. This is the 2nd elavegan recipe I’ve tried (love your chickpea curry too) and both have been out of this world! Can’t wait to try more. Thank you for sharing your wonderful recipes! ♡
Awww, that’s awesome Keri! Makes me so happy to hear 🙂
Sorry im a new cook.. im confused with which white wine to buy?… theres white wine vinegar…is that the correct one i should get? I really want to cook this dish.. please help? Thanx!
You need regular white wine (alcoholic beverage) which you enjoy to drink and NOT vinegar. Hope this helps.
it did help, thank you so much! and omg! this was so delicious! my husband and i loved it! thanks ela!
I am so glad you liked my recipe! Thanks for telling me 🙂
Made this for Easter meal using an Instantpot: sautéed onion and garlic then added hardcider (we were out of white wine), separately sautéed mushrooms then added onion mix back in with liquid and cooked under pressure for 9 minutes then quick release. Added chickpeas and warmed through. It was a hit!! Thank you
I am so happy you loved my recipe, Julie 🙂
This was thebomb.com. I’m still new to veganism but my god this was so easy and delicious!!!! Thanks so much Ela!!!!
Yay, that’s awesome, Deja! I am so glad you liked my recipe. Thanks for your kind feedback 🙂
This was DELICIOUS! This is going into my “5/5 rating file and is “omnivore company” worthy. I could tell my husband really liked it when he went back to get the scrapes out of the pan!
That’s awesome, Renee! Makes me so happy to hear that you liked my vegan mushroom risotto ????
Hey Ela!
I’ve been following you on the IG for some time now. I actually just realized you had your blog. So I took a stroll through your site and IMMEDIATELY fell in love with the Mushroom Risotto. Needless to say, I made a heaping skillet full tonight and was mad that I didn’t double your recipe (because,of course, it was delectable and I wanted leftovers for my first day back to work lunch tomorrow. Anywho…thank you for sharing. My family and I LOOOOOOOOVED IT! I will tag you in my IG post with a final result pic.
Awww, that’s really awesome, Jai!! Thanks so much for your wonderful feedback, I really appreciate it 🙂
This was so good! I used brown rice and then added a cup of pre cooked barley. I will definitely make this again!!
So happy you liked my recipe, Ashley!! Thanks for your kind comment 🙂
My daughter-in-law made this yesterday for my birthday and I loved it. Brought some home and it was even better today. It is definitely a 10.
Aww yay, that’s awesome, makes me so happy. Thanks for your kind feedback and happy belated birthday, Kathie 🙂
This was delicious!
I am so glad you liked my recipe 🙂
Hi, what would be the measurement if I opt to ise fresh coconut milk (as I have access to them)? Thank you!
Hi Teddy, just use the same amount (1/2 cup = 120 ml). 🙂
Thank you! Will try this next weekend! ☺️
I hope you will like it 🙂
Yum! I don’t normally like mushrooms but I think mixed with rice and chickpeas plus a delicious sauce they’d be delicious!!
Beauty & Colour | Vegan Lifestyle Blog
Thank you, Caitlin 🙂
Really nice recipe, I loved the idea of adding chickpeas. I used olive oil instead of the coconut oil and milk. I’ll try that next time. Thanks
So glad you liked my recipe, Andrea. Thanks for leaving a comment 🙂
Oh my goodness!! I made this tonight for dinner, it took little effort, and it was DELICIOUS!! I doubled your recipe so thar the hubby and I could have it for dinner and lunch tomorrow, and we each went back for seconds. AND, I kept eating out of the pan as I was packing our lunch! 10 out of 10, this one is going into the weekly rotation, thank you!!
Wow, thank you so much for this positive feedback! I am thrilled to read that you and your hubby loved this mushroom risotto. 🙂
Yum! This was so flavourful and easy to make! I served it tonight with a roasted brussel sprout, sweet potato, pomegranate salad! My 15 month old had 3 bowls of the risotto… and would have kept going if I hadn’t cut him off! My kids always love your recipes!
Awww, that is amazing, Tabitha! So glad you and your son loved my recipe 🙂
This recipe is so delicious! My whole family loves it.
I am so glad to hear that, Christina 🙂
I wish I liked mushrooms because this looks so excellent Ela! It looks so creamy and rich and satisfying. I love the flavor of mushrooms but sadly don’t like texture. I love that you added wine, it’s always such an excellent flavor booster to savory dishes!
Thank you, Brandi! I agree wine is a wonderful booster to almost all savory dishes. 🙂
Ela! I’m so in love with your recipe here! As soon as it dropped into my inbox, I made a dash for your blog to see it! So love mushrooms, and this one makes such a comforting meal! Dee xx
Thank you Dee! So sweet of you my friend. Happy Sunday 🙂
Absolutely love this recipe, Ela! I’ve always been a huge fan of mushrooms too – the umami is always so explosive! And risotto is my favorite winter dish! Can’t wait to try this out!
Thank you Nisha! Yes mushrooms are incredible! I am glad you love risotto too. 🙂
Love how rich and creamy this is! Nothing like coconut milk to add that creamy deliciousness! 🙂
Thank you, Jess! Yes, coconut milk is my favorite plant-milk ever! 😀
I sometimes make similar risotto, but I’ve never tried adding wine to it! Definitely, have to give it a try!
Thank you Zana! I hope you will give it a try. 🙂
I cooked it for the first time this evening partly to use up half a jar of chickpeas in the fridge. Enjoyed as did my American/Italian wife. But would suggest Shallots instead of onions. Italians always use shallots with Rissoto as they have a different flavour from onions and add a piquancy to the meal. Also used red wine as that’s all I had. Found in practice red wine with mushroom risotto give a richer flavour to the rice.
Thanks so much for your wonderful feedback, Robert! 🙂
I‘m definitely a big mushroom lover as well! ????
This is such a delicious and nourishing recipe!
I love that you add chickpeas so you have also a protein source. ????????
Much love,
Bianca ????❤️
Thank you so much, Bianca! I am glad you love mushrooms as well. Sending love back ????❤️