Caramelized Shiitake Mushroom Risotto
User Reviews
4.9
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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
4
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Calories
315 kcal
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Course
Main Course
Caramelized Shiitake Mushroom Risotto
Description
This risotto begins by gently warming vegetable broth, then sautéing shallots and shiitake mushrooms in avocado oil seasoned lightly with salt and pepper. The mushrooms are caramelized to concentrate their flavor and texture, with coconut aminos added for a subtle savory note. Some mushrooms can be reserved as garnish for presentation.
Thyme is stirred in with arborio rice, which is toasted briefly before adding white wine, allowing the alcohol to evaporate. Warm broth is ladled in gradually with constant stirring, enabling the rice to absorb liquid evenly and release its starches, producing a creamy consistency without cream.
After cooking through, vegan parmesan cheese is folded in, enriching the risotto's flavor. The texture aims for a tender yet slightly al dente bite, characteristic of well-prepared risotto. Parsley and extra parmesan can be sprinkled on top before serving to provide herbaceous and cheesy accents.
Using a large pan prevents overcrowding of mushrooms, ensuring proper caramelization and flavor development. The recipe is adapted from Food Network and offers an estimate of nutritional content for those tracking intake.
Ingredients
BROTH
- 3 ½ - 4 cups vegetable broth (or store-bought)
RISOTTO
- 2 Tbsp avocado oil if avoiding oil, sub water, or olive oil
- 3/4 cup shallot thinly sliced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 cups shiitake mushroom or other similar mushroom, sliced, hardy/woody stalks removed
- 1 Tbsp coconut aminos (or tamari // soy sauce)
- 1 Tbsp thyme or sub dried, chopped fresh
- 1 cup arborio rice (works best here - we recommend not subbing other grains)
- 1/4 cup white wine or omit, dry
- 1/4 cup vegan parmesan cheese (plus more for serving // or sub nutritional yeast)
FOR SERVING (optional)
- parsley fresh chopped
- vegan parmesan cheese
Instructions
- In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
- In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes - stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving - not necessary, but it makes a nice garnish.
- Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
- Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.
- Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should take about 15-20 minutes.
- Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.
- To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).
- Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.
Notes
- Use a large pan to give mushrooms room to caramelize without overlapping, which enhances their flavor and texture.
- This recipe is adapted from Food Network to suit this particular method and ingredient choices.
- Nutrition information is approximate, calculated with oil and the lower vegetable broth measurement, excluding optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 315 | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 8.9g | 18% |
| Fat | 10.9g | 17% |
| Saturated Fat | 1.4g | 7% |
| Sodium | 836.1mg | 35% |
| Potassium | 315mg | 7% |
| Fiber | 3.4g | 14% |
| Sugar | 4.6g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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