This creamy vegan mushroom risotto is packed with savory mushrooms, pumpkin, and crispy sage for a rich, comforting dinner-no dairy or wine needed.
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This creamy vegan mushroom risotto combines meaty mushrooms with pumpkin, garlic, and fried sage for a deeply savory dinner that's ready in about 35 minutes. I've made risotto many times over the years, and the keys to getting that restaurant-style texture are using starchy Arborio rice, keeping your broth warm, and adding it gradually so the rice becomes creamy while staying al dente.
The pumpkin makes this version especially velvety-without cream, butter, Parmesan, or white wine. If you love creamy risotto, try my creamy zucchini risotto next!
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⭐️ Why You'll Love This Mushroom Risotto
- Creamy without dairy: Arborio rice releases starch as it cooks, while pumpkin purée adds even more velvety texture.
- Deep savory flavor: Cremini mushrooms, garlic, vegetable broth, and sage balance the subtle sweetness of the pumpkin.
- No wine needed: This risotto gets plenty of flavor and complexity without white wine.
- Ready in 35 minutes: It feels restaurant-worthy but works for a weeknight dinner.
🍄 Ingredient Notes
- Arborio rice: Its high starch content creates risotto's signature creamy texture. Carnaroli is another excellent choice, but avoid long-grain rice.
- Cremini mushrooms: Their earthy flavor and meaty texture work especially well here. Shiitake or oyster mushrooms can be added for even more mushroom flavor. For another mushroom-heavy dinner, try my creamy mushroom stroganoff!
- Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling. It adds creaminess and a subtle sweetness that balances the savory mushrooms.
- Fresh sage: Frying the sage first makes it crisp while flavoring the olive oil used for the risotto.
- Vegetable broth: Keep it warm while making the risotto so each addition continues cooking the rice evenly.
🔪 How To Make Vegan Mushroom Risotto
*See recipe card below for printable instructions.
Heat oil in a large skillet over medium heat. Add sage and cook for around 1 minute. Transfer sage to a paper towel to drain.
In the same skillet, add onion and cook until softened, around 5 minutes. Add mushrooms and saute for another 5-7 minutes, stirring occasionally. Add garlic and cook for an additional minute.
Stir in rice, salt, and pepper, and cook rice until it has become toasted and golden, around 5 minutes.
In a small saucepan, whisk together vegetable broth, pumpkin puree, and nutmeg. Bring mixture to a simmer over moderate heat and keep at a light simmer.
Pour in 1 cup of warm pumpkin broth into the rice and simmer, stirring frequently, until the stock is absorbed.
Continue simmering, adding broth ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 15-20 minutes total. Remove from heat and stir in fried sage leaves.
👩🏼🍳 Tips For Creamy Risotto
- Don't rinse the rice. The surface starch is what helps make risotto creamy.
- Keep the broth warm. Cold broth lowers the temperature of the rice and interrupts the cooking process.
- Add the broth gradually. Giving the rice time to absorb each addition helps release its starch and creates a creamy consistency.
- Don't overcook it. Risotto should be creamy and loose, but the individual grains should still have a slight bite.
- Let the mushrooms brown. Give them enough time for their excess moisture to cook away; otherwise, they can taste steamed rather than savory.
Storage & Reheating
Store leftover mushroom risotto in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop with a splash of vegetable broth or water to loosen the rice and restore its creamy consistency.
💬 FAQ
Arborio is the easiest risotto rice to find and works very well because its high starch content creates a creamy consistency. Carnaroli is also an excellent choice and tends to hold its shape especially well.
Yes! This recipe is intentionally made without white wine. Vegetable broth provides the cooking liquid, while mushrooms, garlic, pumpkin, and sage give the risotto plenty of flavor.
The most common causes are using the wrong rice, rinsing away its starch, adding the broth too quickly, or not stirring enough to encourage the rice to release its starch.
Cremini mushrooms have a rich flavor and firm texture, but shiitake, oyster, or a mixture of mushrooms will give the risotto even more savory depth.
🍽 More Mushroom Recipes
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Vegan Mushroom Risotto Recipe
Ingredients
- 4 Tablespoons extra-virgin olive oil
- 3-5 fresh sage leaves, thinly sliced
- ½ yellow onion, finely chopped
- 8 ounces cremini mushrooms, washed and sliced
- 4 garlic cloves, minced
- 1 cup Arborio rice
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups vegetable broth
- ¾ cup pumpkin puree
- pinch of nutmeg
Instructions
- Heat oil in a large skillet over medium heat. Add sage and cook for around 1 minute. Transfer sage to a paper towel to drain.
- In the same skillet, add onion and cook until softened, around 5 minutes. Add mushrooms and saute for another 5-7 minutes, stirring occasionally. Add garlic and cook for an additional minute.
- Stir in rice, salt, and pepper, and cook rice until it has become toasted and golden, around 5 minutes.
- In a small saucepan, whisk together vegetable broth, pumpkin puree, and nutmeg. Bring mixture to a simmer over moderate heat and keep at a light simmer.
- Pour in 1 cup of warm pumpkin broth into the rice and simmer, stirring frequently, until the stock is absorbed.
- Continue simmering, adding broth ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 15-20 minutes total.
- Remove from heat and stir in fried sage leaves. Serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Jackie says
I can't get over how creamy this risotto is without any dairy! It's only my second time making risotto, and this was a very easy recipe to follow. A very comforting and satisfying meal!
Gastronotherapy says
So glad you enjoyed this risotto, Jackie! It is very creamy, indeed, even with no dairy in the recipe. That's the beauty of risotto! Thanks for stopping by my site!