Best Vegan Mushroom Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
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Cuisine
Italian
Best Vegan Mushroom Risotto
Description
The recipe begins by sautéing finely minced onions in olive oil; garlic is briefly cooked and discarded to mellow its flavor. Arborio rice is then toasted briefly before turmeric, Italian seasoning, salt, pepper, and warm vegetable broth are added incrementally, allowing the rice to absorb the liquid slowly. This process develops creaminess characteristic of risotto.
Separately, shiitake mushrooms are browned until starting to caramelize, then added back to the cooked rice along with white miso paste to deepen the umami flavor. Kalamata olives and pine nuts provide contrasting salty and crunchy notes, while fresh lime zest and parsley brighten the dish, contributing fresh herbal and citrus aromas.
This risotto can be served as a main course or a hearty side, showcasing the blend of savory mushrooms and a textured, creamy grain. The stepwise addition and absorption of broth ensure the rice is cooked through without becoming mushy, and maintaining broth temperature is important for even cooking.
Leftovers should be eaten within a day and can be reheated gently with additional broth or water to restore creaminess. Alternative mushrooms and olives can be used as substitutions according to availability and taste preferences.
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 Turmeric ground
- 1 teaspoon Italian seasoning
- 1 ½ teaspoon salt
- ¼ teaspoon black 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 parsley chopped, fresh
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
- Use hot broth when adding to rice to promote even cooking and maintain creaminess.
- Add broth one ladle at a time, waiting for absorption before adding more to avoid mushy risotto.
- White miso paste enhances umami and complements mushroom flavor; consider obtaining it if possible.
- Any type of mushrooms can be used; soaking dried mushrooms and using soaking water adds depth.
- Pine nuts add crunchy texture but can be omitted if unavailable.
- Store leftover risotto in an airtight container and consume within one day.
- Reheat gently with a little water or broth to restore creamy texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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