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Murielle Banackissa
Plate of risotto garnished with cooked wild mushrooms and fresh sage.

Wild Mushroom Risotto

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1 hour Prep: 20 mins Cook: 40 mins
Serves 4

Rich, creamy and packed with umami flavours, this Vegan Wild Mushroom Risotto is a total crowd pleaser! Pair it with your favorite wine and it is perfect for a weekend dinner or a date night!


  • 1 tbsp + 1 tsp extra virgin olive oil , divided
  • 4 cups (about 300g) wild mushrooms , chopped (I used a mix of oyster, baby king oyster, shiitake and chanterelle mushrooms)
  • 1 tbsp tamari
  • 1 tbsp chopped fresh sage
  • Freshly cracked black pepper , to taste
  • 3-3½ cups mushroom or vegetable broth
  • ¼ cup nutritional yeast
  • ½ cup chopped shallots (about 2 small or 1 large)
  • 2 garlic cloves , minced
  • 1 cup Arborio rice
  • ½ cup white wine
  • 1 tbsp unsalted vegan butter
  • ¼ cup vegan parmesan , plus more for garnish (I used this one)


  1. Step 1

    Preheat a large pan on medium heat. Once hot, add 1 tablespoon of olive oil and the mushrooms and cook for 5 minutes until they are brown in color and have released some of their water.

  2. Step 2

    Increase the heat to medium high and add tamari half of the chopped sage and pepper. Cook until golden brown (about 3-4 minutes). Transfer into a bowl.

  3. Step 3

    To another smaller saucepan, add vegetable broth along with nutritional yeast and heat up on medium low. Keep warm.

  4. Step 4

    Return the large pan to the stove but decrease the heat to medium heat. Add the remaining 1 teaspoon of olive oil along with shallots and cook until translucent (about 2-3 minutes).

  5. Step 5

    Add the minced garlic and the remaining chopped sage and cook for an additional 30 seconds.

  6. Step 6

    Add the Arborio rice and cook for 2 minutes, stirring regularly.

  7. Step 7

    Pour in the white wine and cook until absorbed, stirring regularly.

  8. Step 8

    Once the wine is absorbed, add 1/2 cup of the warm vegetable stock. Cook until absorbed, once again stirring regularly.

  9. Step 9

    Repeat the process until you have used up 2 1/2 cups of your vegetable broth. At that point, taste your rice. If it is still crunchy, add another 1/2 cup of broth, stir and cook until absorbed. Repeat the process if necessary until your risotto is just al dente.

  10. Step 10

    Once al dente, add in the vegan butter, the vegan parmesan and 2/3 of the sauteed wild mushrooms. Cook until the butter and parmesan are melted. Taste and adjust seasoning by adding a bit more salt or pepper if desired.

  11. Step 11

    Serve immediately topped with the remaining sauteed mushrooms and a fresh crack of pepper.

Common Questions & Swaps

  • Can I use any other mushrooms? Absolutely! I know that the mushrooms I recommended tend to be a little bit more expensive and not as accessible to everyone. So feel free to swap them out for the same amount of cremini or button mushrooms. You can also use dried mushrooms here. Just be sure to rehydrate them before using and read on the packaging how much grams they yield once rehydrated to follow the recipe proportions.
  • Can I use any other type or rice? Some people make risotto using Carnaroli rice, but I have personally never worked with it before. Arborio is quite easy to find and yields great results! Please do not use regular rice for this or quinoa or another grain; you won’t end up with the right results.

  • Can I use other onions instead of shallots? Yes definitely. I recommend opting for for yellow onions.

  • Can I replace the wine with something else? Yes, you could swap it out for the same amount of mushroom or vegetable broth.

Plate of risotto garnished with cooked wild mushrooms and fresh sage.
Wild mushrooms layed flat.
Closeup of glistening cooked mushrooms.
Close up of fork in a plate of risotto.