This creamy Vegan Mushroom Risotto is *chef’s kiss* AMAZING! It really does taste like something that you would order from an expensive Italian restaurant. It’s creamy, it’s flavorful, and full of umami flavor thanks to the mushrooms and miso paste. Plus, this is a fantastic recipe to use to impress any guests, friends or family members at dinner parties, or any vegan/plant-based skeptics!
Finding the Right Mushrooms
Any kind of mushroom will work for this recipe, but for the best taste and texture, I suggest going with Cremini, Porcini, or Oyster Mushrooms. The mushrooms with the most flavor are those that do not come pre-sliced, so I’d highly suggest investing into getting some tasty high-quality mushrooms (this is not necessary, but a suggestion). I used Oyster Mushrooms the first time I’ve made the recipe and I really like the meaty (in a good way!) texture that they add to this Risotto, so this would be my first choice for this vegan mushroom risotto.
The Secret Ingredient!
The secret ingredient to this low-fuss, easy and Creamy Vegan Mushroom risotto is miso paste! Miso paste is made of fermented soy beans and is used in many traditional Asian dishes (like Miso soup of course!). It packs a punch when it comes to flavor and it adds an Umami richness that makes this risotto so creamy and flavorful! Additionally, the miso paste is what helps thicken up the risotto without using butter, milk, cheese or cream, and makes this recipe low-fuss.
Thanks to the miso paste, you don’t need to spend hours carefully stirring this risotto. It thickens up nicely without needing to stir often!
Creamy Vegan Mushroom Risotto Recipe!
Creamy Vegan Mushroom Risotto
Ingredients
- 4 cups low-sodium vegetable broth
- 3 cups water
- ¼ cup miso paste*
- 2 tbsp olive oil, divided
- 1 lb mushrooms**, sliced
- ½ tsp salt, divided
- 4 cloves garlic, minced
- 1 oz dried porcini mushrooms, diced
- 2 cups white arborio rice
- ½ cup white wine (or sub for veggie broth)
Instructions
- First, start by heating up the vegetable broth, water, and miso paste over high heat in a saucepan. Once it reaches a boil, reduce the heat to low and simmer for about 5 minutes, stirring occasionally to make sure that the miso paste dissolves. Then, turn down the heat to the minimum and cover this mixture, we will come back to it later.
- In a large saucepan, heat up 1 tbsp of the olive oil over medium heat before adding in the mushrooms (not including the dried ones) and ¼ tsp of the salt. Allow the mushrooms to cook and brown without stirring them for 5 minutes with the lid on. Then, uncover the saucepan and continue to cook the mushrooms for another 5 minutes, stirring occasionally. They should be dark brown in color and have released most of their liquid. Then, transfer the mushrooms to a bowl. Do not bother to clean the saucepan because it will be used in the next step.
- In the same saucepan that you used to cook the mushrooms, add in the remaining tbsp of olive oil and allow it to heat up over medium heat before adding in the minced garlic, dried mushrooms, and remaining salt. Cook everything while stirring for about 30 seconds or until the garlic becomes fragrant. Then, add in the dry arborio rice and mix everything together. You want to cook the rice for about 3 minutes like this whilst stirring to infuse it with the mushroom flavor. After the 3 minutes, you should also notice that the edges of the arborio rice are becoming translucent.
- Next, add in the white wine (or veggie broth) and cook while stirring frequently to allow the rice to absorb the liquid for about 2 minutes. After that, add in about ¾ of the miso broth liquid and stir everything together. At this point, turn down the heat to low and allow the rice to simmer until it has absorbed most of the liquid and the rice is al dente, only stirring twice throughout this cooking time. This should take 15-20 minutes.
- Lastly, add in the remaining miso broth liquid and cooked mushrooms and stir everything together over medium-low heat for 3 minutes, or until the risotto becomes creamy. Then, turn off the heat and cover the risotto to let it sit for 5-10 minutes to allow it to absorb the remaining broth before serving.
Notes
Curious for more?
If you loved this creamy vegan mushroom risotto, check out some of my other recipes including 5 vegan snack ideas, oat and banana pancakes, vegan breakfast scramble, Indian-inspired aloo gobi, and my delicious chocolate oatmeal. Plus, remember to subscribe down below to get updates when new recipes are posted, and check out my new youtube channel, ecofoodstuff! For a preview of my burrito recipe video, check out the video down below.
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