Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Recipe Roundup
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Recipe Roundup
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - March 25, 2021
  • - 2:00 am

Creamy Vegan Miso Mushroom Risotto

📖 TABLE OF CONTENTS show
This Creamy Vegan Miso Mushroom Risotto is seriously so comforting, hearty, and packed full of flavour.
This Miso Mushroom Risotto is:
Miso Paste
Broth for the Risotto
What you’ll need for the broth:
What to do:
MISO MUSHROOMS
For the Miso Mushrooms, you’ll need:
RISOTTO
The risotto will thicken from the starches of the arborio grains. Patience is really the key in cooking a good, creamy risotto!
FOR LEFTOVER RISOTTO
You’ll find the recipe for this Creamy Vegan Miso Mushroom Risotto below!
Enjoy this creamy and comforting Vegan Miso Mushroom Risotto!
Other recipes you might love:
Creamy Vegan Miso Mushroom Risotto
Ingredients 1x2x3x
Broth
Miso Mushrooms
Risotto
To Finish
Instructions
Broth
Miso Mushrooms
Risotto
Notes
White Wine
NUTRITIONAL INFO
You can pin these images:

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe

There’s nothing like a creamy risotto! What’s even better is if it’s packed full of umami from the miso paste.

This Creamy Vegan Miso Mushroom Risotto is seriously so comforting, hearty, and packed full of flavour.

This risotto is a fusion of my love for Italian risotto and umami miso paste. Miso paste is really so versatile and can be used in so many different ways. Not only does it add extra flavour but gives that nice umami kick.

This Miso Mushroom Risotto is:

  • Creamy
  • Umami and Flavour-packed
  • Warm, hearty, and really simple to put together!

Now let’s talk about the ingredients and steps for this risotto!

Miso Paste

I used white miso paste for this recipe.

Broth for the Risotto

What you’ll need for the broth:

  • 8-10 cups vegetable stock
  • 3 dried shiitake mushrooms
  • Handful dried porcini mushrooms (around 6 large sliced pieces)


What to do:

  1. I simply heated up a large pot. From there I added in the vegetable stock and dried mushrooms.
  2. Then leave over high heat until it comes to a boil. When it comes to a boil, lower the heat and leave it at a simmer.
  3. You can remove the shiitake mushrooms form the stock and slice those up to mix in the rest of the fresh mushrooms.

MISO MUSHROOMS

For the Miso Mushrooms, you’ll need:

  • 2 tbsp vegan butter or olive oil
  • 500g fresh mushrooms of choice (I used a mix of shiitake, shimeji, and king oyster mushrooms)
  • 2 tbsp white miso paste
  • 1/4 tsp salt

I simply cooked down the mushrooms for 3 to 4 minutes. Once they’ve cooked down, leave them untouched for 5 minutes over medium high heat to allow them to brown on the sides.

Move the mushrooms around and then leave the remaining side to brown for another 5 minutes.

Afterwards, add in the miso paste. Mix it well to coat the mushrooms in the paste. Cook for another 1-2 minutes.

Set the mushrooms aside. The same pot will be used for the risotto!

RISOTTO

  • 2 tbsp vegan butter or olive oil 
  • 1 large yellow onion, diced
  • 8 cloves garlic, crushed and roughly chopped
  • 2.5 cups dry arborio rice
  • 1/2 cup white wine* see notes in the recipe card below
  • 1 tbsp white miso paste
  • 1 tsp salt, or to taste
  • Dash of pepper

In the same pot or dutch oven, heat 2 tbsp vegan butter or olive oil over high heat. Once hot, add in the onion and garlic. Sauté for 1-2 minutes.

Add in the rice and coat it well in the oil and garlic/onion mixture. Then over high heat, pour in the white wine. Mix the rice well and leave the wine to evaporate.

At this point, the rice will release some of its starches.

Lower the heat to medium high and then pour 1 cup of the stock into the risotto.

Mix well and then leave the risotto to cook over medium heat, stirring every 30 seconds, to prevent the rice from sticking at the bottom of the pot.

When the rice absorbs most of the liquid, scoop another 1 cup of stock and add it to the risotto. Continue to mix occasionally.

Mix in the miso paste and then mix well. Season the risotto with some salt, to taste.

Continue adding stock as needed to cook down the rice. It will take around 30-35 minutes to get al dente grains.

The risotto will thicken from the starches of the arborio grains. Patience is really the key in cooking a good, creamy risotto!

When the grains are al dente and almost cooked to your liking, add the miso mushrooms back into the pot.

Taste the risotto and season with more salt, to taste, if needed.

Mix everything well.

You can add a bit more stock to cook the rice down a bit more and if you don’t want it too dry.

When you’re happy with the doneness of your risotto and the consistency. Turn off the heat.

Serve the risotto immediately and enjoy while hot! You can garnish your risotto with some herbs of your choice or top it with some vegan parmesan cheese.

FOR LEFTOVER RISOTTO

If you have leftovers, you can make some Arancini or Risotto Balls!

You’ll find the recipe for this Creamy Vegan Miso Mushroom Risotto below!

Enjoy this creamy and comforting Vegan Miso Mushroom Risotto!

Other recipes you might love:

  • Arancini (Risotto Balls)
  • Tomato and Basil Risotto
  • Pan-Fried Tofu Cakes
  • Tofu ‘McNuggets’
[mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”pobignjn5kett7rw87ul” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1605949651/yvl24brlir3overolnjn.jpg” title=”3 Vegan Pasta Recipes!” volume=”70″]

Creamy Vegan Miso Mushroom Risotto

5 from 4 votes
There’s nothing like a creamy risotto! What’s even better is if it’s packed full of umami from the miso paste. This Creamy Vegan Miso Mushroom Risotto is seriously so comforting, hearty, and packed full of flavour.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Fusion, Italian
Servings 6
Calories 338 kcal

Ingredients
  

Broth

  • 8-10 cups vegetable broth
  • 3 dried shiitake mushrooms
  • Handful dried porcini mushrooms around 6 large sliced pieces

Miso Mushrooms

  • 2 tbsp vegan butter or olive oil
  • 500 g fresh mushrooms of choice I used a mix of shiitake, shimeji, and king oyster mushrooms
  • 2 tbsp white miso paste
  • 1/4 tsp salt

Risotto

  • 2 tbsp vegan butter or olive oil
  • 1 large yellow onion diced
  • 8 cloves garlic crushed and roughly chopped
  • 2.5 cups dry arborio rice
  • 1/2 cup white wine* see notes
  • 1 tbsp white miso paste
  • 1 tsp salt or to taste
  • Dash of pepper

To Finish

  • Chopped fresh flat leaf parsley or sweet basil
  • Vegan parmesan cheese

Instructions
 

Broth

  • Heat a large pot. Add in the vegetable broth and dried mushrooms. Leave over high heat until it comes to a boil. When it comes to a boil, lower the heat and leave it at a simmer.
  • You can remove the shiitake mushrooms form the sbroth and slice those up to mix in the rest of the fresh mushrooms.

Miso Mushrooms

  • Heat a large pot or dutch oven over medium high heat. Add in the vegan butter or olive oil.
  • Once hot, add in the mushrooms. Cook down the mushrooms for 3 t0 4 minutes. Once they’ve cooked down, leave them untouched for 5 minutes over medium high heat to allow them to brown on the sides.
  • Move the mushrooms around and then leave the remaining side to brown for another 5 minutes.
  • Afterwards, add in the miso paste. Mix it well to coat the mushrooms in the paste. Cook for another 1-2 minutes.
  • Turn off the heat and set the mushrooms aside.

Risotto

  • In the same pot or dutch oven, heat 2 tbsp vegan butter or olive oil over high heat.
  • Once hot, add in the onion. Sauté for 1-2 minutes.
  • Add in the garlic and then sauté until aromatic.
  • Add in the rice and coat it well in the oil and garlic/onion mixture.
  • Over high heat, pour in the white wine. Mix the rice well and leave the wine to evaporate.
  • At this point, the rice will release some of its starches.
  • Lower the heat to medium high and then scoop 1 cup of the broth into the risotto.
  • Mix well and then leave the risotto to cook over medium heat, stirring every 30 seconds, to prevent the rice from sticking at the bottom of the pot.
  • When the rice absorbs most of the liquid, scoop another 1 cup of broth and add it to the risotto. Continue to mix occasionally.
  • Mix in the miso paste and then mix well. Season the risotto with some salt, to taste.
  • Repeat steps 8 – 9 and continue adding broth as needed to cook down the rice. It will take around 30-35 minutes to get al dente grains.
  • The risotto will thicken from the starches of the arborio grains. Patience is really the key in cooking a good, creamy risotto!
  • When the grains are al dente and almost cooked to your liking, add the miso mushrooms back into the pot. Taste the risotto and season with more salt, to taste, if needed.
  • Mix everything well. You can add a bit more broth to cook the rice down a bit more and if you don’t want it too dry.
  • When you’re happy with the doneness of your risotto and the consistency. Turn off the heat.
  • Serve the risotto immediately and enjoy while hot! You can garnish your risotto with some herbs of your choice or top it with some vegan parmesan cheese.

Notes

White Wine

For vegan-friendly wine, you can check https://www.barnivore.com.

NUTRITIONAL INFO

Serving: 1serving | Calories: 338kcal | Carbohydrates: 74g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2056mg | Potassium: 105mg | Fiber: 3g | Sugar: 3g | Vitamin A: 675IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 4mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin these images:

This Post Has 3 Comments

  1. Liliana March 25, 2021 Reply

    5 stars
    Wonderful easy and flavourful recipe!! Thank you

    1. Jeeca March 26, 2021 Reply

      Thank you so much, Liliana! 🙂

  2. makimamatess April 23, 2021 Reply

    5 stars
    Great recipe❣️

5 from 4 votes (2 ratings without comment)

Leave a Reply Cancel reply

Recipe Rating




The Foodie Takes Flight Photo

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevPineapple Cashew Tofu Stir-Fry
Stir-Fried Vegan ’Beef’ Ho Fun Noodles (Chow Fun)Next

Latest Recipes

silken tofu topped with shallot garlic oil, crispy shallots, sliced scallions, chili oil, and sesame seeds

Cold Tofu with Shallot Garlic Oil

GET THE RECIPE »
A bowl of shallot oil noodles topped with crispy fried shallots, scallions, and sesame seeds

10-Minute Shallot Oil Noodles with Crispy Shallots

GET THE RECIPE »
Golden brown crispy fried shallots in a bowl

How to Make Crispy Fried Shallots

GET THE RECIPE »
Crispy golden tofu cubes coated in a glossy soy citrus glaze, served with rice and garnished with fried curry leaves.

Crispy Tofu with Soy Citrus Glaze

GET THE RECIPE »
Pita bread topped with lettuce, tomato, crispy tofu, mushrooms, and a spoonful of pesto mayo

Zesty Tofu and Mushroom Wraps with Pesto Mayo

GET THE RECIPE »
Ultimate vegan udon guide and recipes

Ultimate Vegan Udon Guide & Recipes

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.