Risotto has a reputation for being fancy, but honestly it’s just rice cooked slowly with broth until it turns soft and creamy. This mushroom version is one of my favorite comfort meals.

The mushrooms get seared first so they turn deeply golden and full of flavor. That step makes a big difference in the final taste.

What makes this one special is that it’s completely dairy free. Traditional risotto usually leans on butter and parmesan for that creamy, savory finish, but I get the same result without either.

The trick is nutritional yeast, which adds that cheesy, savory taste people love. Paired with dairy free butter, the risotto still feels rich and smooth.

If you’ve been avoiding risotto because of dairy, this recipe is for you. It’s simple, warming, and perfect for a cozy dinner at home.

Why This Recipe Is a Keeper

Deeply Flavorful Mushrooms – Golden cremini mushrooms bring a savory, hearty bite that makes every creamy spoonful more satisfying.

Perfectly Creamy Texture – Arborio rice releases its starch slowly, creating a luscious texture without any dairy.

Parmesan-Style Savory Finish – Nutritional yeast adds a rich, cheesy flavor while keeping the entire dish dairy free.

Wine Adds Depth – Dry white wine gives the rice a bright, layered flavor that balances the earthy mushrooms.

Here’s What You’ll Need

6 cups Vegetable Broth
2 tbsp Olive Oil
1 lb Cremini Mushrooms, sliced
3 tbsp Dairy Free Butter, divided
1 Yellow Onion, finely diced
3 cloves Garlic, minced
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine
3 tbsp Nutritional Yeast
1 tsp Fresh Thyme Leaves
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Fresh Parsley, chopped

How to Make It

Step 1

Warm the vegetable broth in a saucepan over low heat and keep it warm the whole time you cook.

Step 2

Heat the olive oil in a large wide pan over medium high heat. Sear the mushrooms for 6-7 minutes until deeply golden, season lightly, then transfer to a plate.

Step 3

In the same pan, melt 2 tablespoons of the dairy free butter over medium heat and cook the onion for 4 minutes until soft. Add the garlic and cook 1 minute.

Step 4

Stir in the arborio rice and toast for 2 minutes until the edges of the grains turn translucent.

Step 5

Pour in the white wine and stir until fully absorbed.

Step 6

Add the warm broth one ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. Continue for 18-20 minutes until the rice is creamy and just tender.

Step 7

Stir in the seared mushrooms, the remaining dairy free butter, nutritional yeast, thyme, salt and black pepper. The nutritional yeast gives it that savory parmesan style finish.

Step 8

Rest for 2 minutes, then top with fresh parsley and serve immediately while the risotto is loose and creamy.

Recipe Tips

Keep The Broth Warm

Keep the vegetable broth in a saucepan over low heat while you make the risotto. Adding cold broth can lower the pan temperature and slow down the cooking.

The broth should be hot but not boiling. This helps each addition blend into the rice smoothly and keeps the cooking steady.

Brown The Mushrooms Well

Give the mushrooms plenty of room in the pan so their moisture can cook away. If the pan looks crowded, cook them in two batches for better browning.

Wait until the mushrooms are golden before moving them to a plate. Adding them back at the end helps them keep their flavor and texture instead of becoming soft and watery.

Toast The Rice

Stir the Arborio rice in the butter and onion mixture for about 2 minutes, until the edges of the grains look slightly translucent. This step helps the rice keep a pleasant texture as it becomes creamy.

After adding the wine, stir until the pan is almost dry before adding broth. The rice should absorb the wine fully so its flavor does not overpower the finished risotto.

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