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Vegan mushroom risotto topped with fried shiitake mushrooms on a white plate with a bowl of rocket, some fresh mushrooms and thyme.

Vegan Mushroom Risotto With Truffle Oil

Vegan mushroom risotto with truffle oil – this creamy vegan risotto is full of flavour thanks to earthy mushrooms and truffle oil. Topped with garlic butter shiitake mushrooms it is truly a meal to impress!
Course Main Course
Cuisine Italian
Keyword risotto
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Author Domestic Gothess



  • 1 large red onion peeled and finely chopped
  • 30 g (2 Tbsp) vegan butter/margarine (or use olive oil)
  • 300 g (10 ½ oz) chestnut mushrooms sliced
  • 4 cloves garlic peeled and crushed
  • 3 sprigs fresh thyme (or ½ tsp dried)
  • 350 g (12 ½ oz) risotto rice
  • 120 ml (½ cup) vegan white wine
  • 1.5 litres (6 cups) mushroom or vegetable stock (2 stock cubes)
  • 120 ml (½ cup) vegan cream (cashew/soy/oat)
  • 3 Tbsp nutritional yeast
  • 1-2 Tbsp truffle oil (I use 2)
  • salt and pepper

Garlic Mushrooms:

  • 30 g vegan butter/margarine (or use olive oil)
  • 240 g shiitake or mixed wild mushrooms (or more chestnut mushrooms) sliced
  • 3 cloves garlic peeled and crushed
  • chopped fresh parsley to serve (optional)


  • Heat the butter in a large saucepan and add the red onion. Cook gently, stirring often, until the onion is soft and translucent.
  • Add the sliced chestnut mushrooms, garlic and thyme and cook until the mushrooms are soft and most of the excess liquid has evaporated.
  • Add the risotto rice and stir well then add the white wine and cook, stirring often, until it has all been absorbed.
  • Pour in a ladleful of the stock and stir until is has been mostly absorbed. Continue to gradually add the stock, a couple of ladleful's at a time and stir the risotto constantly until it has all been absorbed and the rice is tender.
  • Remove the pan from the heat and stir in the vegan cream, truffle oil, nutritional yeast and plenty of salt and pepper.
  • To make the garlic mushrooms, heat the vegan butter in a frying pan, add the sliced shiitake or wild mushrooms and the crushed garlic and cook, stirring often, until the mushrooms are soft.
  • Serve the risotto topped with the garlic mushrooms and a scattering of fresh parsley.


  • Any leftovers will keep in the fridge for up to three days and can also be frozen.
  • If you find that your risotto is lacking in flavour add more salt! In the vast majority of cases bland food is simply under seasoned and more salt is the answer.
  • Also, for the best flavour don’t omit any of the ingredients! This recipe has been carefully crafted to be a delicious flavour bomb, but if you don’t use all of the ingredients listed then it simply won’t be as good.
  • The strength of different brands of truffle oil will vary so just add it to taste. I use 2 Tbsp.