Vegan Miso Mushroom Risotto
This Vegan Miso Mushroom Risotto is velvety, creamy, savory, and oh so delicious. The umami mushrooms pair together beautifully with the slightly earthy miso flavor to make a hearty & indulgent vegan risotto. *Note that From Start to Finish is an estimate that assumes about 10 minutes to prep your ingredients (including chopping your veggies), and 50 minutes to complete the steps of the recipe.
Ingredients
- 4 cups veggie broth
- 2 tablespoon white miso paste
- 1 shallot - finely chopped
- 1 lb mushrooms - sliced (I prefer baby bella, but any will work!)
- 1.5 teaspoon fresh thyme leaves - roughly chopped (or ½ teaspoon dried thyme)
- 3 cloves garlic - minced
- 1 cup arborio rice
- ¼ cup apple cider vinegar
- salt and pepper to taste
- ⅓ cup vegan parmesan - technically optional, but highly recommended
- 1 teaspoon lemon juice - optional
- parsley - for garnish
Instructions
- Make the Miso Broth: Add the veggie broth and miso paste to a small pan on the stovetop. Whisk until the miso paste is fully dissolved. Bring to a simmer, then reduce heat to low and keep it at a gentle simmer.
- Sauté mushroom mixture: Heat a large nonstick pan to medium heat on the stovetop. Add a splash of water and the garlic, sautéing for 1 minute or until garlic is fragrant.Add the thyme and mushrooms. Continue to cook for about 5 minutes, or until the mushrooms are tender and have started to release their juices. Remove from heat and set your mushroom mixture to the side.
- Sauté shallot: Bring another large nonstick pan to medium-heat. Add a splash of the miso broth and the shallot, and sauté for 2-3 minutes.
- Start the rice: Add another splash of miso broth and all of the rice to the pan. Stir quickly, keeping the rice moving for about 1 minute - it should start to smell slightly toasty. Add the apple cider vinegar and ¼ cup of the miso broth. Stir and cook until most of the liquid has evaporated, about 1-3 minutes.
- Continue cooking risotto: Add ½ cup of the miso broth to the rice. Stir regularly (but not constantly), until most of the liquid is absorbed.Add another ½ cup of miso broth and repeat the process.Continue to repeat this process (½ cup at a time) until your rice is creamy but still slightly firm. With the final addition of broth, add the mushroom mixture as well and stir to combine. This whole process should take about 20-30 minutes and will use up most (if not all) of the miso broth.
- Final touches: Remove the pan from heat. Stir in optional vegan parmesan, optional lemon juice, and salt & pepper to taste.
- Serve & top with parsley and more vegan parmesan if desired. Enjoy!
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