Wild Mushroom Risotto
Creamy arborio risotto built up ladle by ladle, with mushrooms browned separately so they keep their bite. There is no dairy here, because the creaminess comes entirely from the starch in the rice itself.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 3.
- 5 cupsarborio or carnaroli rice
- 300 gmixed mushrooms, torn or sliced
- 1onion, very finely chopped
- 3 clovesgarlic, minced
- 1/2 cupwhite wine, optional
- 4 cupsvegetable stock, kept hot in a separate pot
- 3 tbspolive oil, divided
- 2 tbspvegan butter
- 2 tbspnutritional yeast
- 2 tbspfresh parsley, chopped
- 1 tspsalt
Cookware
- Heavy wide pan
- Separate frying pan
- Small pot for the stock
Method
Read each step end-to-end before starting.
- 01
Brown the mushrooms first
Heat 1 tbsp of the oil in a separate frying pan over high heat and sear the mushrooms undisturbed until deep golden, 4-5 minutes. Season, remove and set aside. Cooking them apart keeps them meaty rather than soggy.
- 02
Keep the stock hot
Warm the stock in a small pot and keep it at a bare simmer beside your risotto pan. Cold stock shocks the rice and stops it releasing its starch.
- 03
Soften and toast
In the wide pan, heat the remaining 2 tbsp oil over medium heat. Cook the onion gently for 6 minutes until soft, add the garlic for a minute, then add the rice and stir for 2 minutes until the grains look glassy at the edges.
- 04
Deglaze and add stock
Pour in the wine if using and stir until absorbed. Now add the hot stock one ladle at a time, stirring almost constantly and waiting until each ladle is nearly absorbed before adding the next. This slow coaxing is what releases the starch that makes it creamy. Continue for about 20 minutes.
- 05
Test and finish
The rice is ready when it is creamy but each grain still has a slight bite at its centre. Beat in the vegan butter, nutritional yeast and most of the browned mushrooms. Cover and leave to rest for 2 minutes. This final step, which Italians call mantecatura, is what makes the risotto glossy.
- 06
Serve
Serve immediately, topped with the reserved mushrooms and parsley. Risotto waits for no one and it stiffens as it sits.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free as written. Check your stock is gluten-free if needed.