Three Mushroom Risotto

"This is Vegan Three Mushroom Risotto made with morels is just bursting with flavor. Its earthy, creamy flavor will just melt in your mouth. Even our picky daughter who hates mushrooms said that it was delicious! We were floored! She even asked for more!"

Recipe Intro From

Risotto is our forever comfort food. This hearty risotto features three types of mushrooms. Serve with an Italian red wine and transport yourself to Tuscany!

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  • Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 5 cups vegetable stock
  • 3 cups water
  • 2 tablespoons vegan butter
  • 3/4 cups onion, finely diced
  • 2 Garlic cloves, minced
  • 1/2 ounces morel mushrooms
  • 1 1/2 cups button or cremini mushrooms
  • 1 cups shitake mushrooms, sliced
  • 2 cups arborio rice
  • 1/2 cups Fresh parsley, chopped
  • 1/2 cups vegan cheese


  • Step 1

    Pour 3 cups boiling water into a bowl with the mushrooms and let sit for 30 minutes.

  • Step 2

    Heat a large frying pan over a medium-high setting and add your butter, garlic, and onions. Once the onions become translucent about 2-3 minutes. Then, add your mushrooms and stir fry for another 5 minutes. Once ready, set aside.

  • Step 3

    In the same pan, add the stock from the mushrooms and rice and bring to a low simmer then lower to a medium-low setting. Stir frequently with a wooden spoon.

  • Step 4

    When the liquid from the morels has evaporated, add 1/2 cup of hot stock to the rice and stir well. The key to making great risotto is to constantly stir. As each 1/2 cup of stock is absorbed, add another until there is no more liquid left and the rice is tender (about 25 minutes).

  • Step 5

    Add the grated cheese and mushrooms and stir to incorporate. Add the chopped parsley and serve immediately. Unfortunately, this does not keep well in the fridge so make just enough.

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