Whether you're looking for an indulgent celebratory meal (hello, Valentine's Day), or just a cozy, stay-home-in-your-PJ's dish, look no further. This vegan mushroom risotto is loaded with heady and aromatic truffles and cooks up silky and divine. And it’s dead simple. You’re going to fall in love with this recipe. It’s so creamy and rich––the perfect treat for yourself. So try out this vegan mushroom risotto––it’s fantastic!  

Truffled Mushroom Risotto [Vegan, Gluten-Free]

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Cooking Time



  • 2 tablespoons vegan butter
  • 3 1/4 cups mushrooms of your choice
  • 3 springs of fresh parsley
  • 1 teaspoon crushed peppercorns
  • 2 teaspoons truffle oil
  • 6 chives
  • 1/4 cup white cooking wine
  • 1 cup arborio rice
  • 1 shallot
  • 2 3/4 cups vegetable broth


  1. Rinse and finely chop the mushrooms. Finely dice the shallot. Rinse and finely chop the parsley for garnish. Rinse and finely chop the chives, leaving one sprig halved for garnish.
  2. Using the back of a spoon, crush the peppercorns. Please do this in a bowl to keep them from flying.
  3. In a skillet, warm 1 teaspoon olive oil and cook mushrooms over medium-high heat. Once they are aromatic and slightly caramelized, remove mushrooms and liquid from the skillet and add to the saucepan with the vegetable broth. Reserve skillet to prepare the risotto.
  4. In the same skillet used to cook the mushrooms, add 1 teaspoon olive oil and the diced shallot and cook over medium heat for 1-2 minutes, or until aromatic.
  5. Stir in the dry arborio rice, coating with olive oil and shallot. After about 2 minutes, when the rice has taken on a pale, golden color, pour in the white wine, constantly stirring until fully absorbed.
  6. Add 1/2 cup of broth to the rice and stir until absorbed. Continue adding broth (straining the mushrooms and leaving them in the broth pan) 1/2 cup at a time, constantly stirring until liquid is absorbed into the rice and it becomes tender about 15-20 minutes.
  7. Taste risotto to determine if it is ready. The sauce should be silky, and the rice should be chewy. If risotto has not yet reached this texture after 20 minutes, add more broth little by little and continue the process until desired texture is achieved.
  8. Once the risotto is tender, remove from heat and stir in any remaining broth; the broth-soaked sauteed mushrooms, vegan butter, half the chives, and salt and freshly crushed peppercorns to taste.
  9. Garnish with remaining chives, salt, peppercorns, and a drizzle of truffle oil.


- All photos credited to Dawn Brown for Home Chef.

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Nutritional Information

Total Calories: 640 | Total Carbs: 69 g | Total Fat: 32 g | Total Protein: 11 g | Total Sodium: 2683 g | Total Sugar: 8 g (Per Serving) Calories: 213 | Carbs: 23 g | Fat: 11 g | Protein: 4 g | Sodium: 894 g | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. I made this and it was delicious!! It’s a bit of a pain to make because all of the stirring, but it absolutely is worth every second! It came out perfectly creamy. I do have to warn you that the truffle olive oil was expensive and did not have the best smell, but absolutely made this taste Great. In the recipe it lists truffle olive oil, but in the instructions it says olive oil. I wasn’t sure if this meant to just use regular olive oil for the cooking and use the truffle oil for garnish. I decided to only use the truffle oil. I figured WTH I never pay this much for oil I might as well get the full taste of it. I am very, very glad I did this and so was my husband and kids!

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