Creamy Mushroom Risotto

As Autumn nights draw closer in, what could be more perfect for dinner than a hearty bowl of rich, herby risotto packed full of delicious chestnut mushrooms and topped with peppery rocket?

My other half can be a fussy vegan at times (check out the sweetcorn fritters for more fussy eating escapades) and he is not a fan of the creamy sauce. So when I have a night to myself it is all about cream whether it’s a creamy pasta sauce, risotto or the coconut creaminess of a Thai green curry. So last time I had an evening to myself, it was a glass of vino alongside this mushroom risotto, delicious!

Vegan Mushroom Risotto

A good creamy risotto is easy to veganify using soy cream. Nutritional yeast can also be used to give a cheesy flavour. And of course, risotto rice oozes a natural creaminess that adds to the dish also.

Vegan Mushroom Risotto

It’s easy, cheesy, creamy and dreamy.
Didn’t know I was a poet, eh?
Now to think of something to rhyme with mushroom… Suggestions?

Chestnut Mushroom Risotto

  • Servings: Serves 2
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Vegan Creamy Mushroom Risotto


  • 200g chestnut mushrooms, sliced
  • 2 spring onions, chopped
  • 200g arborio rice
  • splash of white wine
  • 500ml vegetable stock
  • 2 tbsp soya cream
  • 1 tbsp nutritional yeast
  • salt and pepper, to taste
  • 1 handful of fresh parsley, chopped
  • 1 tsp each of dried oregano, thyme and rosemary
  • 1 tsp of garlic infused olive oil
  • handful of rocket


  1. Heat the oil in the pan and add in the spring onion and mushrooms. Fry gently until softened, then add the rice and cook for a further minute.
  2. Add the splash of wine and then gradually add in the stock, add a little and let it cook down and then add some more. You may use all the stock and need extra you may not need the whole amount.
  3. During cooking, add in the cream, dried herbs, salt and pepper.
  4. After approximately 20 minutes, test the rice to see if it is cooked. It should beΒ al denteΒ in texture but not firm.
  5. When cooked, add in the nutritional yeast and parsley.
  6. Serve and garnish with the rocket.