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The Best Vegan Mushroom Risotto Recipe

The Best Vegan Mushroom Risotto Recipe
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4.9 from 24 reviews

Indulge in the ultimate comfort food with this rich and creamy Vegan Mushroom Risotto. Made with a flavorful mix of mushrooms, miso butter, and Arborio rice, this dish is a satisfying meal for any occasion.

Ingredients

Vegan Miso Butter:

  • 4 tablespoons (56g) vegan butter, softened at room temp
  • 2 tablespoons (30-35g) white miso paste, softened at room temp

Sautéed Mushrooms:

  • 20 ounces (570g) mixed mushrooms, sliced or torn
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons roughly chopped fresh thyme leaves
  • 3 garlic cloves minced and divided in half

Risotto:

  • 6 to 8 cups (1.5 to 1.9 L) vegetable broth
  • 2 large leeks (white & light green parts only), cleaned and diced
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper
  • 2 cups (~370g) Carnaroli rice or Arborio rice
  • 2/3 cup (160 mL) dry white wine
  • 1/4 cup (30g) vegan parmesan cheese (optional)
  • 1 handful Italian flat-leaf parsley, chopped (for garnish)

Instructions

  1. Vegan Miso Butter: Combine vegan butter and miso paste until creamy.
  2. Sautéed Mushrooms: Cook mushrooms with thyme and garlic until browned.
  3. Risotto: Prepare risotto with leeks, rice, wine, and vegetable broth until creamy. Add cooked mushrooms and vegan parmesan, then serve garnished with parsley.

Notes

  • White miso can be substituted with a milder miso paste.
  • Use a variety of mushrooms for depth of flavor.
  • Adjust broth amount based on desired consistency.
  • Ensure leeks are thoroughly cleaned before dicing.
  • White wine vinegar can be used as a wine substitute.
  • Extra care is needed with Dutch oven to prevent sticking.
  • Perform the smear test to check risotto doneness.

Nutrition

Find it online: http://bitezly.com/the-best-vegan-mushroom-risotto-recipe/