Vegan Mushroom Risotto Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens