Mushroom Risotto

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 4 cups Biome Broth, or vegetable stock; 2 tablespoons garlic- infused olive oil (see Note); 8 ounces oyster mushrooms, chopped; Salt; 1¼ cups arborio or other short- grain rice; 1 cup peas; 1 tablespoon freshly squeezed lemon juice; 3 tablespoons nutritional yeast; Fresh parsley or fresh chives, chopped, for serving

8 steps

Prep:15minCook:45min

Yes, risotto takes a little more time than other meals to make, but the constant stirring is like meditation to us. Put on a podcast (Plant Proof and Party in My Plants are my faves!) and enjoy standing over the stove, creating a warm bowl of delicious, creamy rice. Thirty minutes later you are rewarded with a rich, luxurious risotto dish without any cream, cheese, or butter. You’re welcome!

Updated at: Thu, 17 Aug 2023 00:17:50 GMT

Nutrition balance score

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Ingredients

4 servings

4 cupsBio Broth

or vegetable stock

2 tablespoonsgarlic-infused olive oil

8 ouncesoyster mushrooms

chopped

salt

1 ¼ cupsarborio rice

or other short- grain

1 cuppeas

1 tablespoonfreshly squeezed lemon juice

3 tablespoonsnutritional yeast

Fresh parsley

or fresh chives, chopped, for serving

Instructions

Step 1

In a small saucepot, heat the vegetable broth over medium heat. Once simmering, reduce the heat to low to keep warm.

Step 2

While the broth is heating, heat a separate large saucepan over medium heat.

Step 3

Once hot, add in 1 tablespoon olive oil and heat until just shimmering, then add the mushrooms and a pinch of salt. Sauté for about 10 minutes, until tender and browned. Remove from the pan and set aside.

Step 4

Heat the remaining 1 tablespoon of oil in the saucepan and add the rice. Cook, stirring often, for 1 minute until just lightly toasted.

Step 5

Using a ladle, add in the warmed vegetable broth, ½ cup at a time, stirring almost constantly, allowing the rice to absorb all of the liquid. Take care not to boil the mixture, as that will result in gummy risotto; the heat should be no higher than medium, with the mixture at a slight simmer.

Step 6

Continue to add in the vegetable broth, ½ cup at a time, stirring to incorporate until the liquid is mostly absorbed before adding in more broth. The whole process should take about 20 minutes, until the rice is al dente.

Step 7

Add the lemon juice, nutritional yeast, and reserved mushrooms, stirring to combine. Depending on your broth, you likely don’t need any more salt, but season to taste as desired.

Step 8

Serve with chopped parsley or chives, as desired.