Creamy Vegan Miso Mushroom Risotto
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.
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
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