Mushroom Risotto — Recipes — Plantiful Coach

If you’re looking for a bit of wintery decadence, try this. For mushroom lovers only, though: I did not hold back on the mushrooms in this one!

A traditional risotto typically uses butter, white wine and parmesan cheese for a rich flavour: this vegan version uses vegan butter (I use Flora Vegan), a good quality white wine, and a generous dash of nutritional yeast for cheesy flavour.


  • 4 dried shiitake mushrooms
  • 1/2 cup hot water
  • 4 tbsp olive oil
  • 1 litre vegetable stock
  • 1 tsp soy sauce
  • 1 tsp miso paste
  • 3 cups mixed fresh mushrooms
  • 1/2 medium onion, chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 tbsp vegan butter
  • 1/4 cup nutritional yeast
  • 1/3 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.

Originally published at on June 20, 2020.

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