Vegan Mushroom Risotto

Get ready to be impressed, no cap!

This Vegan Mushroom Risotto, made with our Dairy Free Butter, has such a creamy texture and delish mushroom flavor, you’ll be wanting to make this recipe over and over again!

Serves: 2-3 

Prep time: 10 minutes 

Total time: 30 minutes


  • 1 cup Arborio rice  
  • 400g cremini mushrooms sliced  
  • 250g shiitake mushrooms sliced  
  • 4 1/2 cups water 
  • 2 vegetable broth cubes  
  • 4 tbsps Earth’s Own Dairy Free Butter
  • 1 medium onion diced  
  • 4 garlic cloves minced 
  • 6 sprigs of fresh thyme  
  • 1/4 cup vegan Parmesan  
  • 1 1/2 tbsps white wine vinegar  
  • 1 tbsp miso paste  
  • 1/4 lemon juiced 


  1. Prep all of your ingredients and set aside. 
  2. Place your broth cubes and water into a sauce pan and heat on medium. Once simmering, place on low heat. 
  3. Preheat a frying pan on medium. Once preheated, add 1 tbsp of Earth’s Own Butter, onions, garlic and cook for about 5 minutes. 
  4. Add another 1 tbsp of butter, mushrooms and fresh thyme sprigs. Sauté everything for 7 mins. 
  5. Add the last 2 tbsp of Earth’s Own Dairy Free Butter and Arborio rice, stirring constantly for 2 minutes. Remove thyme sprigs before continuing. 
  6. Add 1/2 cup of broth to your pan and stir until the liquid is mostly absorbed. Repeat until you have no more broth remaining. 
  7. Lastly, add the plant-based parmesan, lemon juice, white wine vinegar and miso paste. Mix until well-incorporated n’ creamy. Plate it up and enjoy! 

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