The Best Vegan Mushroom Risotto
Indulge in the comforting warmth of The Best Vegan Mushroom Risotto, a luscious dish that encapsulates the essence of home-cooked goodness. This creamy risotto is brimming with savory mushrooms, aromatic herbs, and a touch of miso for depth. Ideal for both busy weeknights and special gatherings, this plant-based delight proves that you can enjoy rich flavors without compromising on health. With its velvety texture and ability to impress even the most discerning palates, this risotto is sure to become a favorite in your culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 6 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 4 tablespoons vegan butter
- 2 tablespoons white miso paste
- 20 ounces mixed mushrooms
- 3 tablespoons extra virgin olive oil
- 2 large leeks
- 6 garlic cloves
- 2 cups Carnaroli or Arborio rice
- 6 to 8 cups vegetable broth
- Fresh thyme leaves
- Optional: vegan parmesan cheese
Instructions
- Cream together softened vegan butter and miso until well combined.
- Warm vegetable broth in a saucepan and keep it simmering.
- In a large pan, sauté mushrooms in olive oil until browned, then add thyme and half the garlic.
- In a Dutch oven, cook leeks and remaining garlic until soft.
- Add rice to the leeks and toast briefly before pouring in grape juice.
- Gradually add warm broth one cup at a time, stirring regularly until absorbed.
- Check rice doneness after about 20 minutes; it should be creamy with slight firmness.
- Stir in cooked mushrooms and optional vegan parmesan. Garnish with parsley before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://bellayummy.com/the-best-vegan-mushroom-risotto/