Cooking Risotto is a lot different from cooking rice. It is made out of round grain rice, not long grain. You add fluid only little by little, cook the risotto without lid and stir a lot. Most risottos are vegetarian, not vegan, because they are made creamy with butter and Parmesan cheese at the end. When I made this vegan version with Chanterelles and stalk celery my (non vegan) family claimed this was the best risotto they have eaten so far. So I will proudly share this recipe with you 😉 .

Vegan Risotto

Chanterelle Risotto

Anne / Mondomio
Classic Risotto made vegan. Very tasty from Chanterelles and stalk celery
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Course Dinner, Hauptgericht, main course, Side Dish
Cuisine Italian
Servings 3


  • 1 cup round grain rice
  • 1 cup chanterelles cleaned
  • 3 stalk celery chopped
  • 1 small onion or shallot chopped
  • 1 shot of white wine
  • 1 1/2 – 2 cups vegetable broth
  • 1-2 Tbsp olive oil
  • 2-3 Tbsp vegan cream cheese or vegan cream optional
  • salt, pepper and fresh parsley


  • Heat a pot with the olive oil.
  • Add the chopped onion and let sauté for 3 minutes.
  • Add the chopped celery and chanterelles. Let sauté for 5 Minutes.
    Sauté chanterelles and celery
  • Add the rice. After another 2 minutes deglaze the risotto with white wine.
  • From now on it is a constant stirring and adding broth. It takes about 25-30 minutes from now to cook the risotto.
  • At the end, when the rice is cooked enough, add the cream cheese.
  • Add salt and pepper and fresh chopped parsley to taste.


In Italy a risotto is a main dish by itself. I served it with fresh sugar peas and vegan “like chicken” chunks.
Tried this recipe?Let us know how it was!
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