Creamy Vegan Mushroom Risotto

Vegan risotto
Very simple ingredients + stock, olive oil & pepper

I’ve always been a fan of Risotto and anything with Mushrooms, and since I’ve realised the benefits of cutting dairy our of my diet, I thought it would be the perfect time to make a Risotto which isn’t covered in butter and cheese! Although, if you do want to smother this in butter and cheese just add a knob of butter and grate some cheese over this at the end and stir! There’s also nothing against using some vegan butter/cheeses with this dish, but I prefer to go without and keep the ingredients as natural as possible. 

The fact that the stock will already have salt in, means you don’t have to do much in terms of adjusting the seasoning, but it’s entirely up to your taste-buds if you feel you need more! For this recipe, I took inspiration from Jamie Oliver’s basic Risotto recipe and adjusted it accordingly to my needs 🙂

Vegan mushroom risotto
I love mushrooms!! 🙂

Although most people will tell you to use Arborio rice or dedicated Risotto rice, the Baldo rice from Cypressa, does just the trick, and it’s much cheaper! 



Serves 8

  • 750g Baldo rice (I use Cypressa)
  • 250g Organic Shitake mushrooms (you can get fresh / dried & rehydrate)
  • 250g Selection of exotic mushrooms (From the organic selection in Asda)
  • 250g Chestnut mushrooms 
  • 4 Shallots
  • 4 Cloves garlic
  • 5 Tbsp olive oil (because you’ll be cooking at a low temp. olive oil is ideal)
  • 1 Tsp ground black pepper (I freshly ground mine)
  • A bunch (25g) of Parsley, separate stems from leaves
  • 1.8L vegetable stock (pre-made or use an appropriate veg stock cube in hot water)
  • 300ml Dry white wine (or sub for more hot water)


  1. Prepare all veg: dice the garlic, shallots and parsley (separate stem and leaves) & chop the mushrooms to desired size
  2. Heat the stock, adding the parsley stems. This will ensure a great flavour is infused throughout the dish
  3. Add the oil to a large saucepan and heat; fry the shallots on a low heat for 10 minutes, then add the garlic and continue for a further 10 minutes
  4. Add the mushrooms, coating them in garlic, shallot and oil. Let the mushrooms soften for 15 minutes
  5. Add the rice (do not wash it! You want the starch) and fry it off until it becomes slightly translucent 
  6. Add the wine and continue stirring until it has been absorbed. It smells so good!
  7. Once the wine has been absorbed, add your first ladle of stock and add 1 tsp pepper. Keep the temperature at a simmer to make sure the rice doesn’t cook too quickly!
  8. Once the first ladle of stock has been absorbed, repeat this process of adding stock and stirring the risotto until the rice is cooked
  9. Add the remaining pepper and freshly chopped parsley leaves. Stir
  10. Feel free to drizzle with a little bit more olive oil and hot water if it is needed and stir
  11. Serve immediately. If you are saving portions for later, reheat on a low heat with boiling water and some olive oil to reduce the gooeyness!
Vegan mushroom risotto
Gooey, starchy goodness and no dairy!!!

This dish got pretty good feedback, even from my sister who doesn’t like mushrooms! I’d really love for you to have a try and let me know what did/didn’t work for you and what other variations!

Live, Love Create, Enjoy

Droulla ♥♥♥


2 thoughts on “Creamy Vegan Mushroom Risotto

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