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The Best Vegan Mushroom Risotto
5 from 374 votes

The Best Vegan Mushroom Risotto

The Best Vegan Mushroom Risotto features carnaroli rice cooked slowly in vegetable broth with sautéed mushrooms, leeks, fresh thyme, and garlic blended with a creamed mix of vegan butter and white miso paste. The risotto finishes creamy and flavorful without dairy, showcasing earthy mushroom tastes and a hint of umami from the miso. Parsley garnish adds fresh color and aroma.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6
Calories: 460 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 4 tablespoons vegan butter softened at room temp, 56 g
  • 2 tablespoons White miso paste softened at room temp (note 1, 30-35 g
  • 20 ounces mushroom sliced or torn (note 2, mixed, 570 g
  • 3 tablespoons extra virgin olive oil divided
  • 2 tablespoons thyme fresh leaves, roughly chopped
  • 6 garlic minced and divided in half, cloves
  • 6 to 8 cups vegetable broth note 3, 1.5 to 1.9 L
  • 2 leek cleaned and diced (note 4, white and light green parts only, large
  • 1/2 teaspoon kosher salt plus more to taste
  • black pepper freshly cracked
  • 2 cups carnaroli rice or Arborio rice, ~370 g
  • 2/3 cup dry white wine note 5, 160 mL
  • 1/4 cup vegan parmesan cheese 30 g, optional
  • 1 handful parsley chopped (for garnish, Italian flat-leaf

Instructions

    Cup of Yum
  1. Read the recipe notes below before starting!
  2. Take the vegan butter and miso out of the fridge and place in a small bowl to soften. Once softened, use a fork to cream them together until well combined.
  3. Add the vegetable broth to a saucepan. Once it comes to a rapid simmer, adjust the heat to keep the broth warm/hot at a gentle simmer.
  4. Cook the mushrooms. Heat a large frying pan over medium-high heat and add 1 tablespoon of the olive oil (if using stainless steel or cast iron, use more oil).  Once the oil is shimmering, add the mushrooms. Cook undisturbed for a few minutes to develop some browning. Cook for a total of 8 to 9 minutes, until nicely browned, stirring only occasionally.
  5. Reduce the heat to medium. Add the chopped thyme and HALF of the minced garlic to the mushrooms. Season with 1/2 teaspoon kosher salt. Cook for 2 to 4 minutes, stirring frequently to prevent burning. Add the creamed miso butter and stir into the mushrooms, stirring frequently to coat the mushrooms for 2 minutes. Season with a pinch of salt and pepper. Set aside.
  6. Cook the risotto. Heat a Dutch oven or heavy-bottomed deep sauté pan over medium heat (note 6). Add the remaining 2 tablespoons of olive oil. Once hot, add the leeks and remaining garlic. Cook for 2 to 3 minutes, until the leeks have just softened.
  7. Add the rice and stir quickly until all the grains are well-coated and the rice smells slightly toasty, 60 to 90 seconds. Pour in the wine, and stir to scrape any bits stuck to the bottom of the pot, cooking until the wine is nearly evaporated and the smell of booze has dissipated, about 3 to 4 minutes.
  8. Ladle in 1 cup (240 mL) of warm vegetable broth and stir frequently but not constantly. Once the rice has absorbed the liquid, add the next round of broth, 1 cup at a time. Continue this process stirring about every 30 seconds and adding more broth when most of the liquid has been absorbed.It should take about 20 minutes from the time you add the first ladle of broth, or until the risotto is slightly firm and creamy, but not too soft or mushy.
  9. To test for doneness: you can place the rice on a flat surface and smear downwards with your finger. It should be fairly smooth but you should still be able to see a bit of the white, al dente center of the rice. (note 7).
  10. Add cooked mushrooms to the risotto, and stir to warm through. Remove from the heat, and stir in vegan parmesan, if using. Taste for seasonings, adding salt and pepper as needed. Garnish with chopped parsley and serve immediately.

Notes

  • White miso is preferred for a balanced flavor; reduce quantity if using stronger dark miso.
  • Use a mix of cremini and more flavorful mushroom varieties such as oyster, maitake, or shiitake for depth.
  • Clean leeks thoroughly by soaking diced parts in cold water and removing grit.
  • Prepare extra vegetable broth to maintain a gentle simmer for ladling into the rice.
  • Optional vegan parmesan cheese adds richness; can be omitted.
  • To check doneness, the rice should pass the smear test—creamy with a slight bite.
  • Wine can be skipped or substituted by a splash of white wine vinegar if desired.

Nutrition Information

Calories 460kcal (23%) Carbohydrates 70g (23%) Protein 9g (18%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 8g (40%) Trans Fat 0.04g (2%) Sodium 483mg (20%) Potassium 455mg (10%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 1023IU (20%) Vitamin C 9mg (10%) Calcium 43mg (4%) Iron 5mg (28%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 460

% Daily Value*

Calories 460kcal 23%
Carbohydrates 70g 23%
Protein 9g 18%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.04g 2%
Sodium 483mg 20%
Potassium 455mg 10%
Fiber 6g 24%
Sugar 5g 10%
Vitamin A 1023IU 20%
Vitamin C 9mg 10%
Calcium 43mg 4%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.