Creamy Vegan Mushroom Risotto
This vegan and plant-based recipe is creamy, and rich, and all that you would expect from a fancy restaurant risotto! But (thankfully!) this recipe can be made in half the time, with healthier ingredients, and with much less effort, but shhhh, you're friends and family don't have to know ;)
Servings: 6
Calories: 388kcal
Ingredients
- 4 cups low-sodium vegetable broth
- 3 cups water
- ¼ cup miso paste*
- 2 tbsp olive oil, divided
- 1 lb mushrooms**, sliced
- ½ tsp salt, divided
- 4 cloves garlic, minced
- 1 oz dried porcini mushrooms, diced
- 2 cups white arborio rice
- ½ cup white wine (or sub for veggie broth)
Instructions
- First, start by heating up the vegetable broth, water, and miso paste over high heat in a saucepan. Once it reaches a boil, reduce the heat to low and simmer for about 5 minutes, stirring occasionally to make sure that the miso paste dissolves. Then, turn down the heat to the minimum and cover this mixture, we will come back to it later.
- In a large saucepan, heat up 1 tbsp of the olive oil over medium heat before adding in the mushrooms (not including the dried ones) and ¼ tsp of the salt. Allow the mushrooms to cook and brown without stirring them for 5 minutes with the lid on. Then, uncover the saucepan and continue to cook the mushrooms for another 5 minutes, stirring occasionally. They should be dark brown in color and have released most of their liquid. Then, transfer the mushrooms to a bowl. Do not bother to clean the saucepan because it will be used in the next step.
- In the same saucepan that you used to cook the mushrooms, add in the remaining tbsp of olive oil and allow it to heat up over medium heat before adding in the minced garlic, dried mushrooms, and remaining salt. Cook everything while stirring for about 30 seconds or until the garlic becomes fragrant. Then, add in the dry arborio rice and mix everything together. You want to cook the rice for about 3 minutes like this whilst stirring to infuse it with the mushroom flavor. After the 3 minutes, you should also notice that the edges of the arborio rice are becoming translucent.
- Next, add in the white wine (or veggie broth) and cook while stirring frequently to allow the rice to absorb the liquid for about 2 minutes. After that, add in about ¾ of the miso broth liquid and stir everything together. At this point, turn down the heat to low and allow the rice to simmer until it has absorbed most of the liquid and the rice is al dente, only stirring twice throughout this cooking time. This should take 15-20 minutes.
- Lastly, add in the remaining miso broth liquid and cooked mushrooms and stir everything together over medium-low heat for 3 minutes, or until the risotto becomes creamy. Then, turn off the heat and cover the risotto to let it sit for 5-10 minutes to allow it to absorb the remaining broth before serving.
Notes
*I used brown rice miso paste, but any kind should work well
**Oyster, Cremini, Shiitake, Porcini, and White Mushrooms should all work well in this recipe