The Best Vegan Mushroom Risotto
Indulge in the creamy comfort of The Best Vegan Mushroom Risotto, a delightful dish that offers all the rich flavors of traditional risotto without dairy. This recipe has been a staple in my kitchen for years, perfect for busy weeknights or cozy family dinners. Each bite is packed with umami from sautéed mushrooms and aromatic herbs, creating a satisfying meal that both vegans and non-vegans will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 4 tablespoons vegan butter
- 2 tablespoons white miso paste
- 20 ounces mixed mushrooms
- 6 to 8 cups vegetable broth
- 2 large leeks
- 2 cups Carnaroli or Arborio rice
- 2/3 cup dry white grape juice
- Fresh thyme leaves
- 6 garlic cloves
Instructions
- Cream together vegan butter and miso until smooth.
- Heat vegetable broth in a saucepan and keep warm.
- Sauté mushrooms in olive oil until browned; add thyme and half of the garlic.
- In a separate pot, sauté leeks and remaining garlic, then add rice and toast briefly.
- Deglaze with grape juice; gradually add warm broth while stirring until creamy.
- Stir in sautéed mushrooms; adjust seasoning before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://sophiatasty.com/the-best-vegan-mushroom-risotto/