Miso Mushroom Vegan Risotto
This Creamy Miso Mushroom Vegan Risotto combines savory umami mushrooms and rich miso simmered with creamy rice and topped with fresh herbs and parmesan to create an indulgent and flavorful dinner!
Servings: 4 servings
Calories: 301kcal
Ingredients
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 shallots finely chopped
- 2 cloves garlic minced
- 8 ounces mushrooms such as cremini, baby bella, or shiitake, sliced
- 1 cup Arborio rice
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 2 tablespoons white miso paste
- 1-2 tablespoon nutritional yeast optional, for added cheesiness
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Vegan parm for garnish
Instructions
- WARM VEGGIE BROTH: Heat the vegetable broth in a saucepan over medium heat. Once heated, reduce the heat to low to keep it warm. (You will use this later when you cook the rice!)4 cups vegetable broth
- SAUTÉ SHALLOT & GARLIC: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped shallot and garlic, and sauté until translucent, about 3-4 minutes.2 tablespoons olive oil, 2 shallots, 2 cloves garlic
- MUSHROOMS: Add the sliced mushrooms to the skillet and cook until they start to release their juices and become tender, about 5-7 minutes.8 ounces mushrooms
- RICE: Stir in the Arborio rice and thyme, and cook for another 1-2 minutes, stirring frequently, until the rice is well coated with the oil and slightly toasted.1 cup Arborio rice, 1 teaspoon fresh thyme leaves
- MISO: Dissolve the miso paste in a small cup with a little warm water to make it easier to incorporate into the risotto. Then, add the miso paste to the skillet, stirring well to evenly distribute it.2 tablespoons white miso paste
- COOK RICE with BROTH: Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently and allowing the rice to absorb the broth before adding more. It will take at least a few minutes for the broth to absorb before you add more, so don't rush this process. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- NUTRITIONAL YEAST: Once the risotto reaches the desired consistency, stir in the nutritional yeast, if using, and season with salt and pepper to taste.1-2 tablespoon nutritional yeast
- SERVE: Remove the risotto from heat and let it sit for a minute or two to thicken slightly. Serve hot, garnished with chopped fresh parsley and/or vegan parm.
Notes
What is Arborio rice? This is a short-grain Italian rice variety known for its high starch content, which releases during cooking, creating a creamy texture (which is why it commonly used in risotto dishes like this one!) You can find it at most grocery stores or on Amazon.
Other tips:
- Add warm broth gradually: This allows the rice to absorb the liquid slowly so it gradually releases it starch, resulting in a creamy consistency.
- Dissolve miso in water first: This helps so the flavor will distribute evening throughout the dish.
- Other additions:
- Make some tofu for this dish like my easy asian tofu recipe or for more miso flavor try my miso tofu!
Nutrition
Calories: 301kcal | Carbohydrates: 50g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1262mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 532IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 3mg