Creamy Mushroom Risotto

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11 Comments

  1. Just made this and it’s spectacular, only difference was that I added frozen peas and it was super yummy!

    1. So happy to hear you enjoyed it, Tiffany! The addition of peas sounds perfect. Next time, could you please leave a rating with your review? This helps us and others in finding the recipe. Thank you! 🙂

  2. GOOD Risotto Is Hard To Find
    Bang on! Made this last night and actually followed the instructions and it came out perfect. Rice was tender, mushrooms were not overcooked, nutritional yeast gave it enough creaminess, but I did add some vegan parmesan at the end. I bought some Damona mozarella today and will make arancini with the leftovers. Great recipe, thank you very much! 🙂






  3. Thank you for this lovely recipe. I was looking for a vegan risotto with mushrooms to make for Christmas dinner to accompany a kale and kabocha squash salad with toasted hazelnuts and pomegranate seeds.

  4. Glad to see an “easy” vegan risotto that didn’t take very long so we could have it for lunch. Even my spouse who isn’t a risotto (or vegan) fan enjoyed it. I used a mix of fresh and rehydrated dried mushrooms because I like the flavor combo. Thanks for the recipe!






  5. Loved it! I made one notable change. When the rice was added to the pot, I added a half cup of white wine and let the rice absorb it before adding any broth. Also, I used roughly 1 1/5 tsp of dried thyme since the recipe didn’t specify the exact amount. Turned out great.

    1. Hi Jessica, sounds delicious! Sorry about the thyme. I’m not sure what happened. We’ve had some glitches occur in our recipe cards in the last few weeks so I’ve just fixed it. Glad you enjoyed it 🙂

    1. Hi Debra, you sure can! There is a “PRINT” button just underneath the recipe image under where it tells you how long it takes to make. That will only select the recipe itself to be printed. Hope that helps!