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mushroom risotto
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5 from 3 votes

Mushroom Risotto

A gourmet, creamy mushroom risotto cooked the old-school way – slowly, with good wine. This vegan version uses a couple of special ingredients to create a rich cheesy flavour.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Global, Italian
Servings: 4 servings


  • 4 dried shiitake mushrooms
  • ½ cup hot water
  • 4 tbsp olive oil
  • 1 litre vegetable stock
  • 1 tsp soy sauce
  • 1 tsp miso paste
  • 3 cups mixed fresh mushrooms
  • ½ medium onion chopped
  • 1 ½ cups arborio rice
  • ½ cup dry white wine
  • 1 tbsp vegan butter
  • ¼ cup nutritional yeast
  • cup chives finely chopped


  • Soak the dried mushrooms in about half a cup of hot water.
  • Prepare the vegetable stock and set aside.
  • Mix the soy sauce and miso paste until there are no lumps, then add to the stock.
  • Add the mushroom soaking water to the stock, and finely dice the rehydrated mushrooms.
  • Heat 2 tablespoons of the olive oil over medium-high heat, and add the fresh mushrooms.
  • Sauté for a few minutes, until soft.
  • Remove the mushrooms and set aside (with their liquid).
  • Reduce heat a bit, add 2 tablespoons of olive oil, and add the onion.
  • Sauté until soft and translucent.
  • Add the arborio rice and stir for a couple minutes until a bit golden in colour.
  • Add half of the wine, and stir constantly until absorbed. Add the rest of the wine and stir until absorbed.
  • Add the stock mixture one cup at a time, stirring constantly until fully absorbed. Keep stirring while adding broth, until the rice is soft and translucent.
  • Remove from the heat, and stir in the vegan butter, nutritional yeast, mushrooms and chives.
  • Add freshly ground black pepper to taste.
  • Serve immediately.