Veganes Pilz-Risotto

Mushroom Risotto

Preparation: 5 mins
Cooking: 25 mins
For 2 servings


  • 200 g risotto rice
  • 700 ml vegetable stock
  • 200 g mushrooms
  • 100 ml white wine
  • 1 shallot
  • 1 garlic clove
  • 3 tbsp nutritional yeast
  • 3 tbsp olive oil
  • 2 tbsp vegan butter
  • 1 tsp thyme
  • Pinch of salt
  • Pinch of pepper
  • Pinch of nutmeg


  1. Finely dice the shallot and garlic. Cut the mushrooms into large cubes. Warm up the vegetable stock and keep it warm.
  2. Heat 1 tbsp. olive oil in a pan over medium heat. Steam the shallot for 5 minutes until translucent. Then add garlic and mushrooms and sauté for another 5 minutes. Then place the contents of the pan in a bowl and set aside.
  3. In the same pan, briefly sauté the rice together with 2 tbsp. olive oil at low to medium heat. Stir several times. Then deglaze with white wine and reduce completely.
  4. Then add about 200 ml vegetable stock, thyme, nutmeg, salt and pepper to the pan.
  5. Before the liquid has completely boiled away, add another 100 – 200 ml of vegetable stock. Stir occasionally. Repeat this step until the vegetable stock is used up.
  6. As soon as the risotto has a creamy, firm to the bite consistency, stir in mushrooms, nutritional yeast and vegan butter. Season to taste with salt and pepper.

About this recipe

Risotto is an Italian rice dish, which is deliciously prepared with a few simple steps and a little patience. It tastes best with porcini mushrooms or king oyster mushrooms.

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