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The best vegan porcini mushroom risotto in a bowl garnished with fresh thyme and extra parmesan cheese

The Best Vegan Porcini Mushroom Risotto

  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 40 min.
  • Total Time: 50 min.
  • Yield: 4 Servings 1x
  • Category: Entree
  • Method: Sauté, Simmer
  • Cuisine: Italian
  • Diet: Vegan


A cheesy and creamy dairy-free risotto that is sure to impress. This homemade vegan porcini mushroom risotto can be made with either dried or fresh porcini mushrooms for a favorite meal year round.




  • 2 Tbsp Olive Oil
  • 7 oz. Fresh Porcini Mushrooms (Sliced Thin)
  • 2 Tbsp Fresh Thyme Leaves (More for Garnish)


  • 2 Tbsp Olive Oil
  • 1/2 Medium Onion (Diced)
  • 1 1/2 Cup Arborio Rice
  • 1/2 Cup White Wine
  • 6 Cups Vegetable Broth (Warm)
  • 2 Tbsp Vegan Butter
  • 1/4 Cup Vegan Parmesan (Grated)


  • 1 tsp Fresh Thyme (Garnish, stems removed)
  • 1 Tbsp Vegan Parmesan (Garnish, grated)


  1. Prepare the ingredients as directed above. While you are prepping, place the vegetable stock into a sauce pan and heat over low heat. 
  2. In a deep frying pan over medium heat, add 2 Tbsp olive oil and add the sliced mushrooms and fresh thyme leaves. Cook, stirring occasionally until the mushrooms are browned. Approx 5 minutes. Transfer the mixture from the pan to a bowl and set aside. 
  3. Next add the remaining 2 Tbsp of oil to the pan alone with the diced onion. Cook, stirring occasionally until the onion is fragrant. Approx 2 minutes. 
  4. Now add the uncooked rice to the pan. Stir the rice frequently, incorporating it into the onions and allowing it to cook slightly approx 1 minute. 
  5. Pour the wine into the pan to deglaze the pan and to start cooking the rice, stirring constantly. 
  6. Now it is time to start adding your warmed vegetable broth to the rice. Using only 1 cup at a time add the broth to the rice. Continue to stir constantly until the cup of broth is almost completely absorbed. At this point add another cup of broth and repeat the process until all of your broth is gone. At the end of adding your broth the rice should be tender and in a velvety sauce. 
  7. Add your cooked mushrooms into the rice and stir to combine.
  8. Next, add 2 Tbsp of vegan butter to the mixture as well as ¼ cup of grated vegan parmesan cheese. Stir until the butter and cheese have melted and plate and garnish with more thyme leaves and vegan Parmesan. Serve immediately.


  • Leftovers can be refrigerated in an airtight container for up to 5 days.
  • If you are using dried porcini mushrooms, please refer to the video included.
  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: The Best Vegan Porcini Mushroom Risotto, Creamy Vegan Mushroom Risotto, Fresh Porcini Mushroom Risotto Recipe