Wild Mushroom Risotto

5.0 (1 reviews)

Wild Mushroom Risotto



  • 1 Tbsp. olive oil
  • 1 cup chopped onions
  • 6 cups vegetable stock
  • 1 tsp. chopped garlic
  • 2 cups arborio rice
  • 1/3 lb. assorted exotic mushrooms, such as shiitakes, hen of the woods, and oysters, chopped (about 2 cups)
  • 1 Tbsp vegan butter
  • 3 Tbsp. chopped green onions
  • Salt, to taste
  • Black pepper, to taste


  • Heat the oil in a large sauté pan over medium heat. Add the onions and sauté until slightly soft, about 3 minutes.
  • Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
  • Add the rice and simmer for 10 minutes, stirring constantly.
  • Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes.
  • Stir in the butter and green onions. Simmer for 2 minutes, stirring constantly. Season with salt and pepper, to taste.
Rated 5.0/5 based on 1 reviews

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind