Lion's Mane Mushroom Autumn Risotto: A Vegan Delight

Lion's Mane Mushroom Autumn Risotto: A Vegan Delight

As the leaves begin to turn and the air grows crisper, our cravings start to shift towards heartier, warmer dishes. This fall-inspired risotto, featuring the unique texture and flavor of Lion's Mane mushrooms, is not only a comforting vegan treat but also packs a punch in terms of health benefits.

Lion's Mane mushrooms are not just a delicious addition to dishes; they're also known for their potential cognitive and neurological benefits. So, with every spoonful of this risotto, you're indulging both your palate and your health.


  • 1 cup Arborio rice
  • 2 tablespoons olive oil or vegan butter
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (ensure it's vegan)
  • 4 cups vegetable broth, warmed
  • 2 cups fresh Lion's Mane mushrooms, torn into pieces
  • 1 cup roasted pumpkin or butternut squash, cubed
  • 1 teaspoon fresh thyme, minced
  • Salt and pepper, to taste
  • 1/4 cup nutritional yeast or vegan parmesan
  • 1 tablespoon chopped fresh parsley (for garnish)


  1. Preparation: Begin by heating the vegetable broth in a saucepan. Keep it warm on low heat.

  2. Sauté Base Ingredients: In a deep skillet or wide saucepan, heat the olive oil or vegan butter on medium heat. Add onions and garlic, and sauté until they're translucent.

  3. Rice Time: Stir in the Arborio rice, ensuring the grains get a good coat of the oil or butter. Cook for 2-3 minutes until the rice turns a golden hue.

  4. Wine Deglazing: Pour in the white wine, and stir consistently until the liquid is mostly absorbed.

  5. Risotto Building: Add the warmed vegetable broth to the rice one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle of broth.

  6. Mushroom & Pumpkin: When you're halfway through the broth, stir in the Lion's Mane mushrooms and roasted pumpkin or squash. This will infuse the risotto with their rich flavors.

  7. Season & Finish: Once the rice is tender and you've used up most of the broth (you might not need all of it), stir in the fresh thyme, nutritional yeast or vegan parmesan, salt, and pepper. Adjust seasonings to your liking.

  8. Serve & Savor: Dish out your risotto into bowls. Garnish with fresh parsley. Enjoy the creamy texture, the earthy flavors of the mushrooms, and the sweet hint from the pumpkin – a true fall feast!

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