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Creamy Wild Mushroom and Parsnip Risotto

  • Author: Alice Pagès
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Cuisine: Italian
  • Diet: Vegan


This creamy vegan risotto with maple roasted parsnip and sautéed wild mushrooms is perfect for a delightful and comforting casual diner. It’s also an amazing simple and very tasty recipe for your festive meals. 




  • 1 liter vegetable broth
  • 1 yellow onion
  • 1 garlic clove
  • 1 tsp fresh or dry thyme 
  • 1 tsp chopped fresh or dry sage
  • 2 tbsp olive oil
  • 1 tbsp vegan butter
  • 300 g risotto arborio rice
  • 1/3 cup dry white wine 
  • 1/6 tsp ground nutmeg
  • Sea salt and black pepper to taste

Maple roasted parsnip

  • 500 g parsnip
  • 1 tbsp olive oil
  • 2 tbsp maple syrup
  • 1/4 tsp ground cumin
  • Sea salt and black pepper to taste

Sautéed wild mushrooms

  • 400 g wild mushrooms
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1/4 bunch fresh parsley
  • Sea salt and black pepper to taste

To serve

  • Roasted hazelnuts
  • Chopped fresh parsley
  • Vegan parmesan cheese


Maple roasted parsnip

  1. Peel and chop the parsnips in medium dices.
  2. Heat the olive oil in a pan. Add the parsnip and sauté for about 15 minutes on medium heat, until evenly golden and just tender, still a little bit firm.
  3. Add maple syrup, cumin, salt and pepper, and stir to combine and coat the parsnip. Reduce the heat and gently cook on low for 5 minutes, until beautifully caramelized. Set aside.

Sautéed wild mushrooms

  1. Carefully wash the mushrooms, cut and discard the ends, and gently dry them. Peel and chop the garlic. Wash and chop the parsley.
  2. Heat olive oil in a pan. Add the whole mushrooms and sauté for 5 minutes to release all their excess water. Then add the garlic and cook for another 2 minutes stirring frequently.
  3. Finally add the chopped parsley, season with a pinch of salt and black pepper. Stir to combine and set aside.


  1. In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low and keep warm during all the process.
  2. Add the vegan butter and olive oil to a large saucepan over medium heat. Once melted, add the chopped garlic and onion, thyme and sage. Stir to combine and sauté for 2-3 minutes until very slightly browned. Then add arborio rice, stir to coat and cook for 2 minutes.
  3. Pour the dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed. Then add a first ladle of warm vegetable broth, stir and let simmer on medium heat. Once all the liquid is absorbed, add an other ladle of broth. Continue to add broth, stirring almost constantly, until the rice is cooked ‘al dente’, cooked through but still a little firm. This should take about 30 minutes. Once the rice is tender and the risotto creamy, remove from heat and season with nutmeg, salt and pepper. Taste and adjust the seasoning. 
  4. Serve the risotto warm with roasted parsnip and sautéed wild mushrooms. Top with roughly chopped roasted hazelnuts, parsley and vegan parmesan cheese.


  1. Keep leftovers in an airtight container in fridge for up to 4 days.
  2. This recipe can be adapted depending on the seasons and products availability. You can replace parsnip with carrot or butternut squash, and wild mushrooms with any other variety of mushrooms (button, shiitakes …)

Keywords: Risotto, creamy risotto, mushroom risotto, rice, main, diner, lunch, Christmas dinner