Creamy and Delicious Mushroom Risotto

Let’s make this delicious and full of flavors dish: mushroom risotto with a creamy texture and gorgeous aroma! You can use cremini mushrooms or a variety of other mushrooms for even more flavors.


To create this creamy texture and have a delicious risotto:

  • choose a rice type that is appropriate for risotto, such as arborio,
  • stir often and do not add all the water or broth from the beginning,
  • cook over low heat,
  • don’t overcook the rice – we want it al dente.
Vegan Mushroom Risotto

Pelagia often does not have butter or ready-made parmesan and she simply skips both of them. If you do not have them, no worries, then!

So what are you waiting for?! Prepare it and tag us on social media (@greekappetite) so we can admire your creations!

Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!

Creamy and Delicious Mushroom Risotto

Pelagia & Mary – Greek Appetite
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people


For sautéing the mushrooms

  • 300 gr cremini mushrooms or other mixed types, cut into slices
  • 2-3 tbsp. olive oil
  • salt, pepper

For the risotto

  • 3 tbsp. olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 250 gr rice for risotto e.g. arborio rice
  • 125 ml white wine
  • 500-600 ml water or vegan broth
  • salt, pepper
  • 2-3 tbsp. vegan butter
  • 1 tbsp. fresh thyme chopped
  • 2-3 tbsp. vegan parmesan
  • a little parsley for serving


For the mushrooms

  • Heat the olive oil over high heat and sauté the mushrooms until golden brown. Remove from the heat and season with salt and pepper.

For the risotto

  • Heat the olive oil in a saucepan and sauté the onion and garlic for 2-3 minutes over medium heat. Add the rice, stir and sauté for 1-2 minutes. Then add white wine and wait until it gets fully absorbed.
  • Season with salt and pepper and add hot water or broth in 3 times. Wait for the water to get absorbed, and then, add more. Repeat the same process a third time.
  • Stir frequently, but not continuously.
  • Just before the end, add the mushrooms and thyme to the risotto and mix.
  • Add the vegan butter, the vegan parmesan, stir a little and remove from the heat.
  • Let it rest for about 5 minutes. Serve warm in a deep dish with a little parsley.


Cook the risotto on low heat so it doesn’t burn, by gradually adding water and stirring often but not constantly.
Extra tips
  • You can skip the garlic and do like the Italians (they put onion but no garlic in the risotto with mushrooms).
  • Sauté the rice in the risotto so that it creates a crust outside and becomes al dente
  • When you cook it in the pan, it cooks much faster because of the large surface of the pan where the liquid evaporates faster.
    However, if you want to make risotto the right way, prepare it in a saucepan where the liquid doesn’t evaporate so fast and it’s cooked better.
    Moving the pan in a circular way helps the rice to release its starch.
Keyword mushrooms, rice, risotto, vegan