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vegan mushroom risotto in a black bowl

Vegan Mushroom Risotto

Vegan mushroom risotto in a creamy coconut sauce. 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.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


  • 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


  • 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.


The recipe was originally posted in January 2018 and the blog post has been updated in April 2020 with new photos, a video, and helpful information. The recipe has not been changed.
  • 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 Facts
Vegan Mushroom Risotto
Amount Per Serving
Calories 322 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g55%
Carbohydrates 39g13%
Fiber 5g20%
Sugar 6g7%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.