Vegan Mushroom Risotto Recipe
There are few things more comforting than a bowl of risotto, which is a traditional Italian dish that incorporates rice, broth, and possibly even some meat or vegetables. While there are many different ways to make a risotto, recipe developer and nutritionist Hayley MacLean presents a vegan mushroom risotto recipe, which is incredibly savory and warming. Not only is it vegan, but MacLean chose a distinct ingredient that veers away from traditional Italian roots. The recipe calls for using white miso paste, and MacLean notes that there is a pretty good reason for this twist. "The white miso paste in this recipe beautifully enhances the natural umami flavors of the mushrooms, and it also helps bring the rich, savory flavors that are usually added by Parmesan cheese in risotto," she explains.
If you want to experiment with vegan recipes or you simply love mushrooms, MacLean's vegan mushroom risotto is a must-try. In just one hour, you can throw together a hearty, healthy, and wonderfully flavorful meal — so what are you waiting for? Let's get cooking!
Gather the ingredients to make vegan mushroom risotto
To make this healthy yet decadent vegan mushroom risotto, you'll need to gather up a range of ingredients, but one trip to the supermarket should cover it. To start, you'll need to make sure you have arborio rice. You'll also need some vegetable broth, plant-based butter, white miso paste, and olive oil. For the vegetables, you'll need some sliced mixed mushrooms, a chopped yellow onion, and diced leeks. For spices and aromatics, you'll want fresh thyme, minced garlic, salt, and pepper. To finish off the recipe, you'll want some white wine, nutritional yeast, lemon, vegan Parmesan, as well as flat-leafed parsley as garnish.
MacLean says the nutritional yeast can be optional if you struggle to find it. "You can definitely leave out the nutritional yeast, however it is readily available these days at most grocery stores," she explains. "I would replace it with extra vegan Parmesan or another vegan cheese of your choice." She does note her ultimate preference for nutritional yeast: "I like adding the nutritional yeast, though, because it adds a distinctly nutty and cheesy taste that just cant be beat."
Warm the vegetable broth and mix the butter and miso paste
To begin, heat the vegetable broth in a large pot on the stove. While many recipes call for adding in vegetable stock at room temperature, this step is crucial while making risotto, so don't overlook it. While your broth is warming up, you'll want to cream together the plant butter and miso paste until well combined. This mix will soon add lots of savory decadence to your mushrooms!
Cook the mushrooms and onion
In case you're wondering what mushrooms you'll need for this recipe, MacLean uses "a mix of cremini, shiitake, and chanterelle mushrooms." "I love how they each bring a slightly different flavor and texture — from soft and light to dense and meaty," she explains. But you may not need to stay married to this combination, especially as MacLean points out: "This time of year especially, there are such a wonderful selection of mushrooms available!"
So, to start cooking your mushroom medley, heat a tablespoon olive oil in a large frying pan over medium-high heat, and then add in the mushrooms along with the diced onion. Once your mushrooms and onion are browned, reduce the heat to medium and add the thyme and half of the garlic. Season with salt and cook for an additional two to four minutes before stirring the miso-butter mixture in. Season with more salt and some pepper, then cook for two more minutes. Turn off the heat and set aside.
Making risotto means stirring constantly
Once your mushrooms are cooked, you can get to work on preparing the rice itself. To do this, heat a large, deep pan or dutch oven over medium-high heat, before adding the remaining two tablespoons of olive oil. Once hot, add the leeks and remaining garlic and cook for two to three minutes, until the leeks are softened. Reduce the heat to medium, then add the rice. Stir until the grains are coated in oil and they begin to toast, which should take less than a minute. Add the white wine and stir to deglaze the bottom of the pot. Cook for three to four minutes or until the wine has almost evaporated and the smell of alcohol is gone.
Ladle in the vegetable broth little by little
Ladle in a cup of the warmed vegetable broth and stir frequently until the rice has absorbed the liquid. One the rice has soaked up the liquid, add another cup of broth and continue stirring, ensuring that the liquid is fully absorbed. Continue this process — ladling the vegetable broth in little by little — until the rice has stopped absorbing any of the broth you've added, which should take about 30 minutes. You will likely have some leftover broth, so don't try to add it all to the rice, otherwise it will become mushy.
Add the mushrooms to the risotto and serve
When ready, the risotto should be firm and creamy but not mushy. At this point, add the cooked mushrooms and onion to the risotto and stir to combine. Remove from the heat and stir in the nutritional yeast and the lemon juice. Serve immediately, topped with vegan Parmesan and parsley as garnish.
"The 6-person serving size is for a moderate main course serving, about a heaping cup of the risotto," MacLean explains of this meal. "It is so hearty and filling." With the weather getting colder outside, it's the perfect time to usher in some warm, wholesome recipes, and this vegan mushroom risotto definitely does the trick. Something tells us that you'll be making this dish well into winter!
- 8 cups vegetable broth
- 4 tablespoons plant-based butter substitute
- 3 tablespoons white miso paste
- 3 tablespoons olive oil, divided
- 6 cups mixed mushrooms, sliced
- 1 small yellow onion, finely chopped
- 1 tablespoon roughly chopped fresh thyme
- 6 cloves garlic, minced, divided
- ½ teaspoon salt, plus more to taste
- black pepper, to taste
- 2 large leeks, diced
- 2 cups arborio rice
- ⅔ cup dry white wine
- 3 tablespoons nutritional yeast
- juice of ½ lemon
- ¼ cup vegan parmesan
- flat-leaf parsley, chopped, for garnish
- Heat the vegetable broth in a large pot on the stove.
- In a small bowl, cream together the plant butter and miso paste until well combined.
- Heat a large frying pan over medium-high heat and add 1 tablespoon of the olive oil. Once simmering, add the mushrooms and onion and cook until nicely browned, stirring occasionally.
- Reduce the heat to medium and add the thyme and half of the garlic. Season with salt and cook for 2 to 4 minutes. Add the miso-butter mixture and stir into the mushrooms. Season with more salt as well as pepper and cook for 2 more minutes. Turn off the heat and set aside.
- Heat a large, deep pan or Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the leeks and remaining garlic and cook for 2 to 3 minutes until the leeks are softened.
- Reduce the heat to medium and add the rice. Stir until the grains are coated in oil and begin to toast, about 1 minute. Add the white wine and stir to deglaze the bottom of the pot. Cook for 3 to 4 minutes or until the wine has almost evaporated and the smell of alcohol is gone.
- Ladle in 1 cup of the warmed vegetable broth and stir frequently until the rice has absorbed the liquid. Once the liquid has been absorbed, add another cup of broth and repeat the process. Continue this process until the rice is no longer absorbing liquid (about 30 minutes, you may not use all 8 cups of broth). The risotto should be firm and creamy but not mushy.
- Add the cooked mushrooms to the risotto and stir to combine. Remove from the heat and stir in the nutritional yeast and the lemon juice.
- Serve immediately, topped with vegan Parmesan and parsley.
| Calories per Serving | 509 |
| Total Fat | 17.7 g |
| Saturated Fat | 7.1 g |
| Trans Fat | 0.3 g |
| Cholesterol | 24.6 mg |
| Total Carbohydrates | 70.4 g |
| Dietary Fiber | 6.9 g |
| Total Sugars | 5.0 g |
| Sodium | 665.0 mg |
| Protein | 15.2 g |
