Best Vegan Mushroom Risotto
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
5
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Calories
422 kcal
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Course
Main Course
-
Cuisine
Italian
Best Vegan Mushroom Risotto
Report
This is hands down the BEST Creamy Vegan Mushroom Risotto and I'm not even exaggerating. It's uniquely flavorful, rich and indulgent. Ready in just 30 minutes, this easy, gluten-free risotto is a perfect choice for date night or family dinner.
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Ingredients
- 3 tablespoon olive oil
- 3 cloves garlic finely minced
- 1 c white onion finely minced
- 1 ½ c arborio rice
- 5 c vegetable broth preferably homemade
- ½ teaspoon ground turmeric
- 1 teaspoon Italian seasoning
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- 5 oz Shiitake mushrooms thinly sliced
- 1 tablespoon White miso paste
- ¾ c kalamata olives pitted
- ¼ c pine nuts
- ½ teaspoon lime zest
- 2 tablespoon fresh parsley chopped
Instructions
Sauté the onion and garlic
- Heat 2 tablespoon of olive oil in a large non-stick pan and over medium heat. Add garlic, stir for 30-40 seconds and then discard. To the same pan add onion and sauté stirring occasionally for 7 minutes until translucent.
Add Arborio rice
- Add Arborio rice to the onion and stir for constantly for 1-2 minutes until rice kernels start to become translucent.
Add spices and broth
- Add turmeric, Italian seasoning, 1 teaspoon of salt, ¼ teaspoon of pepper as wells as 1 cup of warm vegetable broth. Allow the rice to soak up the broth almost entirely before adding another cup. Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through.
Sauté the mushrooms
- Heat the remaining 1 tablespoon of olive oil in a smaller pan and over medium heat. Add sliced mushrooms and stir until they start to brown, about 5 minutes. Transfer to a plate.
Add Miso paste and the rest of the ingredients to the Risotto
- In a medium bowl whisk Miso paste and ½ c of water. Add this mixture to the the pan with Risotto. When Risotto is cooked through, add mushrooms, olives, pine nuts, lime zest and adjust salt and pepper.
- Add parsley and serve!
Notes
- Broth. If you used all of your broth and risotto is still "al dente", feel free to add warm water and cook until rice is cooked through.
- Rice - risotto is often made with Arborio rice. However, you can also try Carnaroli rice. It's usually sold in Whole Foods or online
- White Miso paste is great for adding an umami flavor to any dish. In this recipe, it's particularly useful because it intensifies the taste of mushrooms even more. If you don't have Miso paste, I really recommend for you to get one on Amazon asap. I add Miso to so many recipes, like Tomato Soup or Chickpeas Stew. It's truly a flavor booster in vegan cooking;
- Mushrooms - any mushrooms will work well: Portobello, button or Chanterelles. If you want to take it a step further, you can buy dried Porcini mushrooms, soak them for 30 minutes and then use this mushroom water in cooking the risotto;
- Olives - pitted Kalamata olives work best in this recipe. Capers, I imagine, could be a good substitution to olives
- Pine nuts. You could probably omit this ingredient, but I really love how pine nuts add a crunchy bite to this risotto
- Hot broth. There're 2 things you should remember when adding broth to a risotto. First - make sure the broth is hot. Never add a cold broth to a pan otherwise the risotto will cook unevenly. The best thing to do is to place a pot with a broth over a low heat and simmer as you cook the risotto.
- Adding too much broth. Second - don't add too much stock at once. Only add 1 ladle at a time allowing the rice to absorb all liquid before adding more. If you add too much vegetable stock at once, mushroom risotto will boil and won't be as creamy as it's supposed to be.
- Cooking al dente. It's controversial but I never make risotto or pasta al dente. I just don't like a risotto that is undercooked. That being said, everywhere on the Internet you'll find a recommendation to cook risotto al dente. If you like it that way, keep an eye on the rice. About 10-13 minutes into cooking, give cooked rice a try. Each grain should be soft but with a slightly firm center.
- Storing. This gourmet Mushroom risotto should preferably be consumed on the same day. If however, you have leftovers, store them in the airtight container in the refrigerator for no more than 1 day.
- Reheating. Reheat risotto in a microwave for 40 to 60 seconds. Also, you can add risotto in a pan, along with a little bit of water or vegetable broth and simmer until it's warm to consume.
Nutrition Information
Show Details
Calories
422kcal
(21%)
Carbohydrates
56.7g
(19%)
Protein
10.6g
(21%)
Fat
17.3g
(27%)
Saturated Fat
17.3g
(87%)
Cholesterol
1mg
(0%)
Sodium
1819mg
(76%)
Potassium
382mg
(11%)
Fiber
3.7g
(15%)
Sugar
3.1g
(6%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 56.7g | 19% |
| Protein | 10.6g | 21% |
| Fat | 17.3g | 27% |
| Saturated Fat | 17.3g | 87% |
| Cholesterol | 1mg | 0% |
| Sodium | 1819mg | 76% |
| Potassium | 382mg | 8% |
| Fiber | 3.7g | 15% |
| Sugar | 3.1g | 6% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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