Using a wooden spoon to stir a pan of our delicious Vegan Caramelized Shiitake Mushroom Risotto
4.96 from 47 votes

Caramelized Shiitake Mushroom Risotto

Easy-to-make vegan risotto infused with sautéed shallot and caramelized shiitake mushrooms! Hearty, flavorful, and incredibly satisfying.

Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Category: Entree
Cuisine: Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days




  • 2 Tbsp avocado or olive oil (if avoiding oil, sub water)
  • 3/4 cup thinly sliced shallot
  • 1/4 tsp each sea salt and black pepper
  • 2 cups sliced Shiitake mushrooms, hardy / woody stalked removed (or other similar mushroom)
  • 1 Tbsp coconut aminos (or tamari // soy sauce)
  • 1 Tbsp chopped fresh thyme (or sub dried)
  • 1 cup arborio rice (works best here - we recommend not subbing other grains)
  • 1/4 cup dry white wine (or omit)
  • 1/4 cup vegan parmesan cheese (plus more for serving // or sub nutritional yeast)

FOR SERVING (optional)


  1. In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
  2. In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes - stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving - not necessary, but it makes a nice garnish.

  3. Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.

  4. Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.

  5. Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should take about 15-20 minutes.

  6. Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.

  7. To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).

  8. Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.


*Caramelization happens when the mushrooms have plenty of space to touch the pan without overlapping, so use your largest pan or pot to ensure they have plenty of room to swim.
*Recipe adapted from Food Network.  
*Nutrition information is a rough estimate for 1 of 4 servings calculated with oil, with lesser measurement of vegetable broth, and without optional ingredients.

Nutrition Per Serving (1 of 4)