Ingredients: Arborio rice, mushrooms (such as cremini or shiitake), vegetable broth, onion, garlic, white wine (optional), nutritional yeast, olive oil, parsley.
A vegan mushroom risotto is a creamy and flavorful dish that’s perfect for a comforting meal. Here’s a recipe for making a delicious vegan mushroom risotto:
Ingredients:
- 1 1/2 cups Arborio rice
- 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 4-5 cups vegetable broth, kept warm
- 1/4 cup nutritional yeast
- 2 tablespoons vegan butter or olive oil (divided)
- 2 tablespoons olive oil
- 1 tablespoon miso paste (optional, for extra umami flavor)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Truffle oil (optional, for garnish)
Instructions:
- Prepare the Mushrooms: In a large skillet, heat 1 tablespoon of vegan butter or olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 7-10 minutes. Remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining 1 tablespoon of vegan butter or olive oil. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Toast the Rice: Add the Arborio rice to the skillet with the onions and garlic. Stir well to coat the rice with the oil and cook for 2-3 minutes until the edges of the rice grains become translucent.
- Deglaze with Wine (Optional): If using, pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
- Add the Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
- Add Nutritional Yeast and Miso (Optional): Stir in the nutritional yeast and miso paste (if using) for added creaminess and umami flavor. Season with salt and pepper to taste.
- Combine with Mushrooms: Return the cooked mushrooms to the skillet and stir to combine with the risotto. Cook for another 2-3 minutes until everything is heated through.
- Serve: Serve the risotto hot, garnished with chopped fresh parsley and a drizzle of truffle oil, if desired.
Tips:
- Broth: Keep the vegetable broth warm in a separate pot while making the risotto. Adding cold broth can slow down the cooking process.
- Stirring: Stirring the risotto frequently helps release the starch from the rice, creating a creamy texture. However, you don’t need to stir constantly.
- Mushrooms: For extra flavor, you can use a mix of different types of mushrooms. Wild mushrooms add a wonderful depth of flavor.
Enjoy your vegan mushroom risotto!
