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The Best Mushroom Risotto

The Best Mushroom Risotto
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A luxurious, creamy vegan risotto packed with earthy mushrooms and rich umami flavor, achieved through a unique miso-butter technique.

Ingredients

Scale

4 tablespoons (56g) vegan butter, (softened at room temp)
2 tablespoons (30-35g) white miso paste, (softened at room temp)
20 ounces (570g) mixed mushrooms, (sliced or torn)
3 tablespoons extra virgin olive oil, (divided)
2 tablespoons roughly chopped fresh thyme leaves
6 garlic cloves (minced and divided in half)
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) vegan-friendly white wine alternative
1/4 cup (30g) vegan parmesan cheese (optional)
1 handful Italian flat-leaf parsley, (chopped (for garnish))

Instructions

  1. Read the recipe notes before starting. Cream the softened vegan butter and miso paste together until well combined.
  2. Heat the vegetable broth in a saucepan to a gentle simmer and keep it hot.
  3. In a large pan, cook the mushrooms in oil until browned. Add thyme, half the garlic, salt, then the miso butter mix. Cook and set aside.
  4. In a Dutch oven, cook leeks and remaining garlic in oil until softened. Add rice and toast for 60-90 seconds.
  5. Add vegan-friendly white wine alternative and cook until nearly evaporated.
  6. Add hot broth one cup at a time, stirring frequently. Cook for about 20 minutes until rice is al dente and creamy.
  7. Add the cooked mushrooms to the risotto and warm through. Remove from heat.
  8. Stir in vegan parmesan (if using). Season. Garnish with parsley and serve immediately.

Notes

Nutrition

Find it online: https://cleanvegankitchen.com/the-best-mushroom-risotto/