Mushroom Risotto Recipe – Dairy Free & Vegan

Risotto is one of those dishes that allows for a lot of creative license and is an Italian classic. However is it possible to make risotto without cream and Parmesan? Is it still risotto? I like to think so. This recipe is dairy free, creamy and big in flavour.

This is very easy to make dairy free version of a mushroom risotto. I also think it is a much healthier alternative and easier on the calories. The key is to develop big flavours and for this using dried mushrooms is key. I like to use a mixture of dried porcini, shiitake, and oyster mushrooms which give it a big deep flavour. However the choice of mushrooms is up to your or depends what you find at the supermarket. Porcini mushrooms or dried shiitake mushrooms on their own work well too, and all you have to do is re-hydrate them.

For creaminess I like to use almond cream instead of regular cream, but oat cream works well too. Just like any risotto the secret is to stir the rice constantly so that it released the starch and this will add to the creaminess of the dish. Overall is turns out lovely, creamy and very tasty. For a cheesy taste you can add some nutritional yeast at the end. A good portion is about 100g of rice per person and this can be scaled up using the proportions of the recipe.

Mushroom Risotto Recipe – Dairy Free & Vegan
Yield: 2 Servings
Difficulty: Easy
Cooking time:


  • 200 g arborio rice
  • 2 tbsp olive oil
  • 25 g dried mushrooms (mixed or porcini)
  • 1 medium onion
  • 1 clove garlic
  • 75 ml white wine
  • 200 ml dairy free cream
  • 2 tbsp nutritional yeast
  • 300 ml water or vegetable stock
  • 7 oz arborio rice
  • 2 tbsp olive oil
  • 1 oz dried mushrooms (mixed or porcini)
  • 1 medium onion
  • 1 clove garlic
  • ¼ cup white wine
  • ¾ cup dairy free cream
  • 2 tbsp nutritional yeast
  • 1½ cups water or vegetable stock


  1. Re-hydrate the dried mushrooms in about 100ml of warm water
  2. Saute in a pan the onions and garlic until the onions become translucent
  3. Add the rice to the pan to coat the grains and add the wine. Cook until the rice has absorbed the wine and add the liquid from the mushrooms and the re-hydrated mushrooms if they are soft. Stir gently and constantly so that the rice releases starch and becomes creamy. Keep on adding water as the rice keeps absorbing it.
  4. Once the rice is al-dente add the cream and nutritional yeast and cook for a couple more minutes.
  5. Garnish with some flaked almonds and serve.

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