This creamy one-pot vegan risotto is made with mushrooms, peas and leeks. Ready to enjoy in about 30 minutes, this easy and low-fat dinner recipe is incredibly satisfying and versatile!
Making risotto can be intimidating, but this vegan dinner idea is far from high maintenance!
One pot, 30 minutes, a couple of accessible pantry staples and some meditative stirring are all you need to make this creamy, starchy comfort meal.
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Vegan risotto can taste really similar to the non-vegan version if you use a couple of ingredients to make it rich in savory flavors!
Our recipe is luxuriously creamy, rich and oh-so-satisfying. Earthy mushrooms that perfectly soak up the deep herby flavor combined with bright spring peas, a touch of lemony zing plus a hint of cheesiness!
This classic comfort food is fully whole food plant-based (oil-free), lower in calories and can easily be customized by using seasonal veggies.
- Rice — traditional risotto is made with arborio rice and we highly recommend using it!
- Mushrooms — our recipe calls for simple button mushrooms, but oyster, trumpet, cremini or shiitake also work.
- Peas — we like to use frozen peas for convenience but you can use any kind!
- Leek, Garlic, Onion — these add some depth and savory flavor to the vegan risotto.
- Vegetable Broth — our main cooking liquid.
- Soy Milk — creamy, protein-rich, healthy and you won’t even taste the soy.
- Lemon, Vinegar, Nutritional Yeast — our flavorful dream team!
The mushrooms add an earthy flavor and nice bite, while the peas pop with color and are slightly sweet — this makes such a lovely combination!
Since this is a one-pot recipe, all you need is one large pot or pan, a knife and cutting board and measuring equipment.
How to make vegan risotto
- Sauté onion and garlic in vegetable broth or oil over medium heat. Stir occasionally.
- Add mushrooms and leek and sauté for 3-4 minutes, adding more vegetable broth as needed.
- Add rice, soy milk, vinegar, spices and the rest of the vegetable broth to the pan.
- Cook for 15-20 minutes, stirring every few minutes, until all the cooking liquid is soaked up. The rice should be tender and slightly chewy!
- Stir in peas, nutritional yeast and lemon juice. Turn off the heat and adjust to taste preferences, adding more salt, nutritional yeast, spices or vinegar.
- Serve warm and decorate with fresh herbs or vegan parmesan!
Make sure to stir regularly at the bottom of your pan so the risotto doesn’t burn!
Storage & serving suggestions
Enjoy your risotto warm and store any leftovers once cooled in an airtight container in the fridge for up to 4 days.
Reheat in a saucepan on the stove with an additional splash of vegetable broth or soy milk.
Tips & adjustments
If you have some more time and patience, it would be best to stir your mushroom and pea risotto every 30-60 seconds with a wooden spoon. But be careful not to over-stir!
If you have some time, add warm vegetable broth step by step while letting the rice absorb the liquid slowly and evenly.
- Rice: Carnaroli, Vialone, Nano, and Baldo can be used instead of Arborio
- Soy milk: coconut milk, almond cream or tahini
- Veggies: omit any of them or use asparagus, pumpkin, bell pepper, artichokes, tomatoes or spinach
- Leeks: yellow onion or shallots
- Nutritional yeast: use vegan parmesan instead
Is risotto vegan?
Traditional vegetable risotto is usually not vegan because it’s made with butter and cheese. It may even include some chicken broth and would therefore not even be vegetarian.
Some Italian restaurants may be able to prepare you a fully vegan risotto from scratch if you ask for it to be made with oil instead of butter, vegetable broth and no dairy cheese at all.
Add more richness
If you’re looking for a really rich mushroom and pea risotto that tastes exactly like the non-vegan version, add some vegan butter and parmesan!
Popular brands of dairy-free products include Earth Balance, Miyoko’s and Violife.
You can also create more richness by adding some white wine to your vegan risotto while cooking, but this might not be the most kid-friendly choice — hello, delicious date night dinner!
More vegan dinner ideas
Did you make our vegan risotto and like it? Let us know in the comments, leave a rating and Pin it here!
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups white button mushrooms, sliced (225 g)
- ½ cup leek, chopped (100 g)
- 1 cup Arborio rice (225 g)
- 2-3 cups vegetable broth (480-720 ml)
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 cup peas (160 g)
- 1 cup soy milk (240 ml)
- 1 tbsp white miso paste (optional)
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp Herbs de Provence
- In a large pan, sauté onions, garlic and herbs in a splash of vegetable broth for a few minutes. Stir occasionally.
- Add the mushrooms and leek and cook for 3-4 minutes, adding more vegetable broth if needed.
- Now, add Arborio rice, soy milk, vinegar and 2 cups of veggie broth to the pan. Mix with a spoon and stir in miso paste if using any.
- Let it simmer for about 15-20 minutes until the cooking liquid is soaked up. Make sure to stir your risotto every few minutes at least!
- Once your risotto is all cooked, stir in the peas, nutritional yeast and lemon juice. Turn off the heat and season with salt and pepper to taste.
- Adjust to taste preferences, then serve warm and decorate with fresh herbs such as mint, basil or parsley if desired.
- To create a beautiful creamy consistency, try to stir your vegan risotto every 30-60 seconds and scrape the sides.
- Warm vegetable stock can help cook the rice quicker and more evenly.
- For a cheesier mushroom and pea risotto, add more nutritional yeast or go for vegan parmesan!
- Cook until just “al dente” to avoid gummy risotto and simmer rather than boil it.
- Find more tips & ideas in the article above.
Nutrition Information:Yield: 2
Amount Per Serving: Calories: 413Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3243mgCarbohydrates: 75gFiber: 14gSugar: 20gProtein: 22g