Vegan Mushroom Risotto
Here’s my dreamy, go-to mushroom risotto recipe, which happens to be naturally vegan.
Servings 4
Calories
Ingredients
- 1 cup arborio rice dry
- 2 large leeks, sliced the white and light green parts, or shallots or onions
- 1 lb wild mushrooms I love oysters, chanterelles, criminis, or maitakes
- 4 tbsp olive oil or butter
- 4 cups vegetable broth
- 1/2 cup dry wine red or white
- 3 garlic cloves minced
- 1/2 tsp dried thyme or tarragon
- 1/2 tsp onion powder
- 1 tbsp nutritional yeast or grated parmesan, for a little cheesiness
- 1 tbsp soy sauce or tamari, or just sub a pinch of sea salt
- freshly ground black pepper to taste
- fresh herbs to garnish, for example: thyme, marjoram, sage, etc.
Instructions
- Bring the vegetable stock to a simmer in a saucepan.
- In a large skillet, sauté the mushrooms in about 2 Tbsp of olive oil or butter, with a pinch of black pepper, until well browned. Add salt to season at the end of cooking. Transfer to a bowl.
- In the same pan, sauté the leeks in another splash of oil or butter until translucent, about 5 minutes. Add the garlic and rice and stir for another minute, until fragrant.
- Add the wine to the skillet to deglaze, stirring for a minute or so to remove any stuck bits.
- Add hot vegetable stock to the rice pan in several additions, 1/2 cup at a time, until absorbed. This process should take about 20-25 minutes for the rice to fully absorb the broth.
- Season to taste with soy sauce, onion powder, thyme, a sprinkle of nutritional yeast (if desired), and black pepper. Don't add any salt before tasting it first, soy sauce adds plenty of saltiness (plus a savory umami depth) and it’s easy to overdo it on the salt if the broth has a high sodium content!
- Stir in the cooked mushrooms, garnish with fresh herbs and enjoy!