The Best Vegan Mushroom Risotto

Name: The Best Vegan Mushroom Risotto
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 tablespoons (56g) vegan butter, (softened at room temp ); 2 tablespoons (30-35g) white miso paste, (softened at room temp (note 1) ); 20 ounces (570g) mixed mushrooms, (sliced or torn (note 2) ); 3 tablespoons extra virgin olive oil, (divided); 2 tablespoons roughly chopped fresh thyme leaves; 6 garlic cloves (minced and divided in half); 6 to 8 cups (1.5 to 1.9 L) vegetable broth ((note 3) ); 2 large leeks (white & light green parts only), (cleaned and diced (note 4) ); 1/2 teaspoon kosher salt, (plus more to taste); Freshly cracked black pepper; 2 cups (~370g) Carnaroli rice or Arborio rice; 2/3 cup (160 mL) dry white wine ((note 5) ); 1/4 cup (30g) vegan parmesan cheese (optional); 1 handful Italian flat-leaf parsley, (chopped (for garnish))

Instructions

Prep:20minCook:40min

The best vegan mushroom risotto you'll ever try! Creamy, velvety, and bursting with savory goodness, it's just like classic risotto but dairy-free and vegan. Includes tips to help you nail the perfect vegan risotto every time.

Updated at: Fri, 22 Nov 2024 17:44:45 GMT