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If you’re looking for a hearty plant-based dinner, this one is for you. This creamy mushroom risotto will knock your socks off! It’s vegan, requires about 30 minutes of your time and is SO easy to make.

Creamy Mushroom Risotto

This risotto is one of our favorite comfort dinners to make at home. It’s creamy, hearty, easy to make and always hits the spot.

You all seemed to love this recipe when I put it together on Instagram a couple of weeks ago, so I thought it was only fitting that we published this on the blog and make it a bit more official 😉

Creamy Mushroom Risotto Ingredients Vegan

For this recipe, I highly recommend including a dry white wine. I gave the option of using vegetable broth in its place, but I think that wine really adds a depth of flavor that is representative of traditional risotto and should be used in this dish.

Not all wines are vegan, so I recommend checking out, an online vegan wine, beer, and liquor guide, to help you determine if your wine is vegan or not.

If you’re looking for other comforting weeknight meals like this risotto, check out our Black Bean Beet Burgers, Enchilada Casserole, White Bean Escarole Soup, Creamy Tofu and Vegetable Stir Fry, and Easy Vegan Mac & Cheese.

PS: We actually also have a rice cooker risotto with an oil-free option from a couple months ago if you want to check that out as well 🙂

Creamy Mushroom Risotto

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

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Creamy Mushroom Risotto

Creamy Mushroom Risotto (Easy & Vegan)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 35 minutes
  • Yield: 5 servings


If you’re looking for a hearty plant-based dinner, this one is for you. This creamy mushroom risotto will knock your socks off! It’s vegan, requires about 30 minutes of your time and is SO easy to make.


  • 4 1/2 cups warm low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion (1 cup), diced
  • 4 cloves garlic, finely minced
  • 12 oz. mushrooms (we like baby Bella or shiitake)
  • 2 cups short grain Arborio rice
  • 1/2 cup dry vegan white wine (you can also sub more broth but wine is highly recommended)*
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon Italian seasoning
  • 1/4 cup vegan mozzarella shreds (we used Good Planet)
  • 2 tablespoons vegan butter (we used Earth Balance)
  • Optional: 1/2 cup frozen peas
  • Salt and pepper (to taste)
  • Optional: 1/4 cup parsley, roughly chopped

Optional garnishes

  • Vegan parmesan (we used Good Planet Foods)
  • Parley, roughly chopped


  1. Warm the vegetable broth by either placing it in a small saucepan and bringing it to a gentle simmer over low heat or by popping it in the microwave for about 1 minute and 30 seconds.
  2. Remove the 1/2 cup frozen peas from the freezer and allow them to thaw on the counter as you prepare the dish.
  3. In a medium pot over medium heat, add in the olive oil along with the onions and garlic. Cook for 4 to 5 minutes, stirring frequently, until the onions are translucent and the garlic is fragrant.
  4. Add the mushrooms and cook for an additional 2 minutes. Stir in the rice and cook for 2 to 3 more minutes, stirring constantly, until some grains begin to look translucent.
  5. Add in the white wine and cook, stirring constantly, until the liquid is absorbed. Next, add about 1/2 cup of the warmed broth along with the Italian seasoning. Continue stirring constantly until the liquid is absorbed. Add the remaining broth, 1 cup at a time, and continue to stir constantly until absorbed. Lastly, add the almond milk and continue with the same process. You will know the risotto is done when the rice is tender but still a little firm in the center.
  6. Once cooked, remove the pot from heat and add in the mozzarella cheese, vegan butter, peas, and parsley. Stir until uniform and then season with salt and pepper to taste.
  7. Serve with a garnish or vegan parmesan cheese and fresh parsley as desired. Enjoy!


  • You can verify if your wine is vegan or not by using, which is an online vegan wine, beer, and liquor guide.
  • You can also use 1/2 cup more vegetable broth in place of the white wine, but we highly recommend the wine for this recipe.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Entree, Lunch
  • Method: Stovetop
  • Cuisine: Vegan, Italian

Keywords: Entree, Lunch, Mushroom, Risotto, Vegan, Italian, Rice

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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