I love this easy mushroom risotto recipe so much! It’s unbelievably creamy and tastes incredible, thanks to perfectly cooked mushrooms and an easy, umami-packed broth!

Mushroom risotto is a labor of love, but this mushroom risotto is totally doable with our easy recipe! It’s not a “throw everything into a pan and walk away” deal, but the steps are simple, and you’ll be rewarded with creamy mushroom risotto rivaling your favorite restaurants.

For more incredible risotto recipes, I highly recommend our vegetable risotto made with tomato broth and lots of fresh veggies! For a quicker mushroom dish that still wows, try our mushroom pasta!

Key Ingredients

• Mushrooms: You can use your favorite mushrooms for this recipe, but I love cremini or wild mushrooms. I remove the stems and then use them to infuse my broth with mushroom flavor. Then, I slice the mushroom caps for the risotto.
• Rice: The best rice for risotto are Arborio, Carnaroli, and Vialone Nano, all short-grain rice varieties with a high starch content. We use Carnaroli in our kitchen because it makes creamy risotto and is more forgiving of overcooking.
• Broth: A good vegetable broth or chicken broth works well in this recipe. I love doctoring it up a bit and simmering my broth with the discarded mushroom stems, thyme, a bay leaf, and a bit of soy sauce. These add extra flavor and nicely complement the mushrooms in our risotto.
• White Wine: Whenever you cook with wine, the most important thing to remember is to use something you enjoy. I use a light, dry white wine like Pino Gris, Albariño, Grüner Veltliner, or Sauvignon Blanc for this mushroom risotto. Wine adds flavor and some acidity. If you prefer to leave it out, replace it with more broth and sprinkle a little fresh lemon juice over the risotto before serving.
• Cheese: To make this risotto creamy, I stir in mascarpone cheese (or cream cheese) and lots of Parmigiano-Reggiano cheese at the end.

How to Make Mushroom Risotto

This mushroom risotto starts with a flavorful base. I enhance store-bought or homemade stock by simmering it with mushroom stalks (saved from prepping the mushrooms!), thyme, a bay leaf, and a bit of soy sauce for richness.

Next, I cook sliced mushrooms and onions in butter until they’re soft and golden brown. Then, I add the arborio rice to the pan, stirring to toast it in the butter (yum!).

In goes some white wine. I let it reduce, then slowly incorporate the warm mushroom broth. You want to add the broth a little at a time, allowing it to be fully absorbed by the rice before adding more. As you add the broth, remember to stir frequently. Stirring is the key to achieving that luxuriously creamy texture risotto is known for.

After 20 to 25 minutes of adding stock and stirring, the rice is nearly cooked. So, you can stir in mascarpone cheese and parmesan and season to taste with salt and pepper. Of course, you could stop there, but if you are up to it, fry a few sage leaves in oil to place on top of the risotto. It takes less than a minute (I shared how to make them in the recipe below).

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This vegetarian Bolognese with lentils and mushrooms is hearty, high in fiber, and full of rich, umami-packed flavor—perfect for a cozy, plant-based dinner. This recipe is part of my high-protein and fiber meals.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Vegetarian Dinner Recipes

This mushroom and lentil Bolognese-like sauce is the real deal. Deep, rich, and savory with the texture that would rival the original. It’s inspired by the slow-cooked flavor of classic Italian Bolognese, but comes together in under an hour using plant-based pantry staples and a few flavor-packed boosters such as sun-dried tomatoes and Worcestershire sauce. It’s hearty enough to satisfy meat-lovers and cozy enough for cold nights.

The combo of mushrooms and lentils creates a meaty texture and earthy base, while garlic, smoked paprika, and cinnamon (yes, cinnamon!) layer in that magic depth. It’s loaded with fiber and plant-based protein, supports gut health, and is low in calories. Plus, it’s meal-prep friendly, freezer-safe, and tastes even better the next day.

Nutrition (per serving with spaghetti, Parmesan and leafy salad): ~595calories | Protein: 26 grams | Fibre: 13 grams

You might also like these recipes: lentil mushroom Stroganoff, viral cucumber salad (with tofu and edamame), high-protein butternut squash soup, zucchini fritters with zhoug and jammy eggs, or high-protein bircher muesli.

What You’ll Need

Here is what you’ll need for this lentil Bolognese recipe. Find the full measurements in the recipe card below.

• Onion, carrot, celery – classic flavor trio that adds sweetness and depth. Plus, garlic to add a warm, savory base. Don’t skip it.
• Olive oil – for richness and to carry those flavors.
• Lentils – canned for convenience, loaded with protein and fiber.
• Mushrooms – finely chopped for that “meaty” texture.
• Tomato passata – smooth and rich, the body of the sauce.
• Spices: smoked paprika, cinnamon, chili flakes, dried herbs – adds complexity and a subtle kick.
• Umami-Boosters: Sun-dried tomatoes are chewy, tangy, packed with umami, soy sauce & Worcestershire sauce are salty, savory, complex, and stock cube is a sneaky shortcut to richness.

To Serve:

• Spaghetti or fettuccine – or your fave pasta.
• Parmesan – salty, umami magic.
• Fresh parsley or basil – for brightness.
• Optional: chili flakes for extra heat.

How To Make Lentil Bolognese

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this vegetarian Bolognese-like sauce.

• Sauté onion, carrot, and celery in olive oil until soft.
• Add garlic and chopped mushrooms; cook until moisture evaporates.
• Stir in sun-dried tomatoes, soy, Worcestershire, spices, and stock cube.
• Add lentils and tomato passata + water; simmer to thicken.
• Lightly mash the sauce for a creamier texture.
• Boil pasta, save some pasta water.
• Serve pasta with a big spoon of sauce, Parmesan, herbs, and salad.

Watch The Video

Recipe Tips

• Texture Trick: Lightly mash the sauce with a potato masher for a thicker, clingier texture.
• Make-Ahead: The sauce keeps well in the fridge for 4–5 days and freezes beautifully.
• Spice It Up: Add more chili flakes or a splash of red wine for extra oomph.
• No mushrooms? Try finely chopped eggplant or zucchini instead.
• Vegan-friendly: Skip the Parmesan or use a dairy-free version.

Serving Suggestions

Serve it over spaghetti, fettuccine, or even zucchini noodles for a lower-carb option. A simple green salad with lemon vinaigrette is all you need on the side. Crusty bread? Always a good idea for mopping.

If you’ve tried this lentil mushroom Bolognese or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Vegetarian Dinner Recipes

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