"Learn how to make The Best Mushroom Risotto with this easy step-by-step recipe."
Learn how to make The Best Mushroom Risotto with this easy step-by-step recipe.
Conclusion
I hope you enjoy making this The Best Mushroom Risotto. It's one of my favorite recipes!
Ingredients
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 483 mg
- Fat: 14 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 9 g
Instructions
- Read the recipe notes before starting. Soften and cream together the vegan butter and miso paste.
- Heat vegetable broth in a saucepan and keep at a gentle simmer.
- In a large pan, heat 1 tbsp oil and cook mushrooms until browned (8-9 min). Reduce heat, add thyme, half the garlic, and salt. Cook 2-4 min. Stir in miso butter and cook 2 more min. Set aside.
- In a Dutch oven, heat remaining 2 tbsp oil. Add leeks and remaining garlic. Cook 2-3 min until softened.
- Add rice and toast for 60-90 seconds. Pour in hot vegetable broth/alternative liquid and cook until nearly absorbed (3-4 min).
- Add warm broth, 1 cup at a time, stirring frequently. Continue for about 20 min until rice is al dente.
- Stir in cooked mushroom mixture to warm through. Remove from heat. Stir in vegan parmesan (if using). Taste and season.
- Garnish with chopped parsley and serve immediately.
