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Vegan Wild Mushroom Risotto with Leeks & Fennel

The key to creating an uber flavorful vegan mushroom risotto is all in the variety of mushrooms chosen and the quality of the stock. If you can, add some of the trimmed mushroom stems to your stock and simmer for a few hours to create extra umami.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • tablespoons extra virgin olive oil divided
  • 1 1/4  pound  mixed wild mushrooms  cremini, Portobello, shitake, chanterelle, oyster or maitake, cleaned, stems trimmed, and chopped
  • teaspoon  finely chopped fresh rosemary
  • Sea salt
  • 1 medium fennel bulb finely diced
  • 1 medium leek white and light green parts only, halved lengthwise and thinly sliced
  • garlic cloves  minced
  • cup  Arborio rice
  • ½  cup  dry white wine
  • quart  vegetable stock
  • 2 tablespoons finely chopped chives for garnish


  1. In a large Dutch oven or saucepan, heat 2 tablespoons of olive oil over a medium-high flame. Sauté the mushrooms until nicely browned and their liquid has been released, about 5 minutes. Add the rosemary and season generously with salt. Cook one minute more. Remove the mushroom mixture to a bowl.
  2. Add the remaining olive oil to the pan and sauté the fennel and leeks over medium heat until soft, about 5 minutes. Add the garlic and cook until fragrant, one minute more. Stir in the rice and toast until the edges are opaque and the center pearly white, about 2 minutes. Add the wine and 1 teaspoon sea salt to the pan, scraping up any brown bits, and cook until reduced by half.
  3. Meanwhile, heat the stock in the microwave or on the stove until warm, but not scalding.
  4. Add 1 cup of the stock to the pan. Bring to a simmer, then turn the heat down to medium low and gently cook until nearly absorbed. Repeat this process, adding stock by ½ cup measures, until the rice is tender, about 25 minutes. You want the risotto to be loose enough that it will spread on a plate, so add more stock as necessary for it’s not gloppy. Stir in the reserved mushrooms and half the chives. Taste for seasoning. Garnish with the remaining chives and serve immediately.