– Vegan butter – White miso paste – Mixed mushrooms – Extra virgin olive oil – Fresh thyme leaves – Garlic cloves – Vegetable broth – Large leeks – Kosher salt – Black pepper – Carnaroli rice – Dry white wine – Vegan parmesan cheese – Flat-leaf parsley
Heat a frying pan over medium-high heat with some olive oil. Once hot, add the mushrooms. Cook for 8-9 minutes, stirring only occasionally, until nicely browned. Reduce heat to medium. Add the thyme and half of the garlic; season with salt. Cook for 2-4 minutes, then add in the miso butter. Stir the miso butter into the mushrooms to incorporate. Cook for 2 minutes, stirring frequently. Set aside.
Dice the leeks and wash them. Heat olive oil in a Dutch oven or deep sauté pan. Add the leeks and remaining garlic. 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 until the smell of booze wears off. Start ladling in the vegetable broth, 1 cup at a time. Stir frequently but not constantly. Add another cup of broth once most of the liquid has been absorbed and stir again.
Add the sauteed miso mushrooms to the risotto. Stir the mushrooms to combine. Add vegan parmesan (optional) and season to taste with salt/pepper. Serve immediately.