Overhead of wild mushroom risotto in gray bowl served with red wine

Wild Mushroom Risotto

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: Serves 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


This vegan mushroom risotto is hearty and super flavorful – nobody will miss the dairy!



  • 4 tbsp olive oil, divided
  • 1/2 cup dried porcini mushrooms, rehydrated in warm water for 30 minutes
  • 4 cups mixed wild mushrooms (we used shiitake, portobello and chanterelle)
  • 1/2 cup chopped parsley + more for garnish
  • 4 tbsp vegan butter
  • 2 medium yellow onions, diced
  • 1/2 cup diced shallots
  • 2 tbsp minced garlic
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 4 cups mushroom broth
  • 4 cups vegetable broth
  • 2 tsp salt, divided
  • 1 1/4 tsp freshly ground black pepper
  • 2/3 cup vegan parmesan-style cheese


  1. Rehydrate dried porcini mushrooms by soaking them in a bowl of warm water for 30 minutes. When softened, drain and set aside.
  2. In a large stock pot, heat 2 tbsp of olive oil over medium heat. Add all mushrooms, and sauté for about 5-7 minutes, stirring often. Add 1 tsp salt and all chopped parsley and continue to cook until mushrooms are very tender and fragrant.
  3. Remove from pot with a slotted spoon and transfer to a bowl. Set aside.
  4. In stock pot, add remaining olive oil and vegan butter. Heat to medium.
  5. In a separate pot, pour in all mushroom and vegetable broth and heat to low. Keep close to risotto pot so you can easily ladle broth without making a mess.
  6. Add onions and shallots to olive oil and butter. Sauté 5-7 minutes, or until tender and translucent, stirring often. Add minced garlic and continue to sauté for another 2-3 minutes.
  7. Add rice and stir well to coat. Let toast for a minute or two, then add wine. Stir until wine is completely absorbed, then begin ladling in broth, one ladle-full at a time. Don’t add the next ladle of broth until the previous one has been almost fully absorbed. You’ll have to stir often and keep a close eye on the risotto to prevent it from burning/drying out.
  8. When all broth is absorbed and rice is tender, stir in sautéed mushroom mixture, remaining 1 tsp salt, black pepper and vegan parmesan.
  9. Serve with more vegan parmesan and chopped parsley. Enjoy with a glass of J. Lohr Estates Los Osos Merlot!


If you can’t find mushroom broth, feel free to substitute with more vegetable broth.