Ingredients
Scale
4 tablespoons vegan butter, softened
2 tablespoons white miso paste, softened
20 ounces mixed mushrooms, sliced or torn
3 tablespoons extra virgin olive oil, divided
2 tablespoons fresh thyme leaves, roughly chopped
6 garlic cloves, minced and divided
6 to 8 cups vegetable broth
2 large leeks, white and light green parts only, diced
1/2 teaspoon kosher salt, plus more to taste
Freshly cracked black pepper
2 cups Carnaroli or Arborio rice
2/3 cup dry white wine (or non-alcoholic white wine substitute)
1/4 cup vegan parmesan cheese (optional)
1 handful Italian flat-leaf parsley, chopped
Instructions
- In a small bowl, cream together the softened vegan butter and miso paste until smooth.
- Bring the vegetable broth to a simmer in a saucepan and keep it warm over low heat.
- In a large frying pan, heat 1 tablespoon of olive oil. Add mushrooms and cook undisturbed for a few minutes to brown. Cook for 8-9 minutes total.
- Reduce heat to medium. Add thyme and half the garlic to the mushrooms. Season with salt. Cook for 2-4 minutes, then stir in the miso butter to coat. Set aside.
- In a Dutch oven, heat the remaining 2 tablespoons of oil. Sauté leeks and remaining garlic for 2-3 minutes until soft.
- Add the rice and stir for 60-90 seconds until toasted. Pour in the wine substitute and stir until almost evaporated.
- Add the warm broth 1 cup at a time, stirring frequently. Add more broth only after the previous ladle is absorbed. Continue for about 20 minutes until rice is al dente.
- Stir the cooked mushrooms back into the risotto. Stir in vegan parmesan if using. Garnish with parsley and serve.
Notes
- Note 1: Ensure miso is at room temperature for easy blending.
- Note 2: Use a mix of shiitake, oyster, and cremini for the best texture.
- Note 3: Keep broth hot to ensure consistent rice cooking.
- Note 4: Thoroughly wash leeks to remove all grit.
- Note 5: A dry non-alcoholic white wine or white grape juice with a splash of vinegar works as a substitute.
- Note 6: Heavy-bottomed pans prevent the rice from scorching.
- Note 7: The ‘smear test’ ensures the center of the grain is still slightly firm.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 483 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg