The Best Vegan Mushroom Risotto

"This was SO good. Might be the best risotto I’ve made yet!"

"This risotto – I can’t even start to describe how incredibly delightful it is. "

"Fantastic recipe! 3 non-vegans enjoyed it as much as I did!"

Start by slicing and tearing your mushrooms.

Dice the leeks and submerge in cold water. Swish around the leeks with your hands to loosen the sand and dirt.

Scoop the leeks out with your hands or a slotted spoon.

Heat a frying pan over medium-high heat and add the mushrooms.

Cook for 8-9 minutes, stirring only occasionally, until nicely browned.

Add the chopped thyme and half of the garlic; season with salt.

Cook for 2-4 minutes, then add in the creamed miso butter (vegan butter + miso paste).

Stir the miso butter into the mushrooms to incorporate and cook for 2 minutes.

Set aside the mushrooms.

Heat the olive oil in a Dutch oven or deep sauté pan.

Add the leeks and remaining garlic and cook 2-3 minutes until leeks have just softened.

Add the rice and toast for 1-2 minutes, stirring frequently.

Deglaze the pot with the white wine and cook for a few minutes.

Start ladling in the vegetable broth, 1 cup at a time. Add another cup of broth once most of the liquid has absorbed.

Repeat the process of ladling in broth and stirring frequently until the rice is somewhat soft but still al dente.

Add the miso mushrooms to the risotto.

Heat briefly to warm up the mushrooms.

Add vegan parmesan (optional), season to taste with salt/pepper as needed. Serve immediately.

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