Vegan Mushroom Risotto

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Vegan Mushroom Risotto

I LOVE mushrooms, especially enoki (the really thin white ones) and oyster mushrooms. If you love mushrooms, then this risotto recipe is for you. At Market & Co at Upper Canada Mall in Newmarket, there’s soup company called Mama’s Best that has a wicked vegan creamy mushroom soup. I typically make my mushroom risotto when I pay them a visit and grab one, but I’ve also made it from scratch. If you have an instant pot, making risotto is really quick! I’ve put both, an instant pot version and a non-instant pot version below.

Here it is:

    • 1 medium-sized white onion minced
    • 2 cloves garlic (minced or crushed)
    • 10 white mushrooms (sliced)
    • 1.5 cups vegan creamy mushroom soup + 3 cups water OR 3 cups mushroom broth + 1 cup plain unsweetened coconut or cashew milk
    • 3 tbsp nutritional yeast
    • ½ tsp Italian seasoning
    • 1.5 cups organic Arborio rice (rinsed with cold water)
    • ½ tsp smoked paprika
    • 2 tbsp olive oil or Miyokos cashew-based butter
    • Salt & pepper to taste
    • Optional: Enoki mushrooms, cilantro or parsley, spinach, frozen peas


    1. heat up 1 tbsp of cooking oil in a skillet on medium and cook your onion, garlic, and black pepper until they’re light golden
    2. add your mushrooms and cook for 2 minutes
    3. add in your rice and cook for 1 minute
    4. throw in the liquids (broth + milk or soup + water), Italian seasoning, and paprika
    5. bring the rice to a boil, the decrease heat to low, cover your skillet, and cook for 15-20 minutes until the rice is soft. Add more water if need be.
    6. once the rice is cooked, mix in your olive oil/butter, nutritional yeast, salt & pepper, and optional enoki mushrooms, peas, spinach, and cilantro/parsley
    7.  Enjoy while it’s hot J

Instant pot directions:

    1.  use the sauté function to do the first 4 steps listed above
    2.  once you’ve added the rice and liquids, shut the lid, set the vent to “sealing”, use the pressure cook function, set your timer to 5 minutes, and pressure cook for 5 minutes
    3.  once the timer is done, you can wait for the pressure to decrease or let
    4. the steam out manually (which is I end up doing because I’m impatient)
    5. add in your olive oil/butter, nutritional yeast, salt & pepper, and optional enoki mushrooms, spinach, peas and cilantro/parsley and enjoy!