The Best Vegan Mushroom Risotto

The best vegan mushroom risotto you'll ever try! Creamy, velvety, and bursting with savory goodness, it's just like classic risotto but dairy-free and vegan. Includes tips to help you nail the perfect vegan risotto every time.

– 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

Ingredients

STEP 1

Slice and tear your mushrooms.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.

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