🥘 Ingredients
- vegan butter 2 tbsp
- white miso 2 tbsp
- garlic cloves 3
- fresh thyme sprigs 20
- mixed mushrooms 24-28 oz
- Extra
- Kosher
- vegetable broth or broth made from vegan chicken-flavored bouillon 8 cup
- large leek 2
- garlic cloves 3
- Arborio or Carnaroli rice do not rinse! 2 cup
- dry white wine 0.67 cup
- vegan parmesan cheese ¼ cup
- flat-leaf parsley leaves and tender stems 1 handful
Bought winter squash instead of mushrooms? (1) Preheat oven to 400ºF / 205ºC; (2) Peel and cut the squash into ~1-inch (2.5 cm) cubes; (3) On a rimmed sheet pan, toss 4-5 cup of squash cubes with 1-2 tbsp olive oil and season with salt/pepper; spread out in a single layer; (4) Roast for 25 to 30 minutes, flipping halfway through, or until tender and browned in spots; (5) Skip making the miso butter; instead, add the miso paste to the warm broth and whisk until dissolved; pour it back into the saucepan with broth; (6) Stir the butter into the risotto when the rice is done cooking until melted and well-combined. If using vegan chicken-flavored bouillon, use a bit less than called for on the package for each cup of water, as these can be quite salty. If you end up with leftover vegetable broth, store it in an airtight jar in the fridge and use for other meals. Don’t consume alcohol? Option 1: Skip step 6(a) and start adding the vegetable broth to the pot after toasting the rice. Option 2: Add 1 tbsp of white wine vinegar when you ladle in the broth (any time during the process). For more details (including some risotto myths!), check out my blog post and YouTube video for a similar recipe. Storage: As with most risottos, this dish is best enjoyed immediately. But you can store the leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan on the stove and add some broth to loosen up the texture, stirring occasionally (add ~¼ cup / 60 mL of broth for every 1 cup of risotto). Add on freshly chopped parsley if you have any. Nutrition boost: For added protein, add some drained and rinsed cannellini beans along with the mushrooms and miso butter in step 9; add more salt/pepper to taste. For a little green action, top each bowl of risotto with some microgreens. Shortcut: Use 1 heaping teaspoon of dried thyme instead of fresh thyme.
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1Gather: vegan butter , white miso . For the roasted mushrooms: garlic cloves , fresh thyme sprigs , mixed mushrooms , Extra virgin olive oil, Kosher salt and freshly cracked black pepper, vegetable broth or broth made from vegan chicken-flavored bouillon , large leek , garlic cloves , Arborio or Carnaroli rice do not rinse! , dry white wine , vegan parmesan cheese , flat-leaf parsley leaves and tender stems .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 400ºF / 205ºC. Put the butter and miso in a small bowl at room temp.
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3While the oven preheats, smash the garlic with the back of a knife, removing the peels. Strip the thyme sprigs to get timer tbsp of thyme leaves.
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4Roast the mushrooms. In a large bowl, add the mushrooms, smashed garlic, thyme leaves, and 2 tbsp of olive oil. Season with 1 tsp kosher salt and pepper to taste. Toss well to coat the shrooms. If they seem dry, add a drizzle of oil. Spread out on two rimmed sheet pans (a little overlapping is okay). Keep the bowl handy for step 9. Roast for 15 minutes , then remove from the oven. Toss the shrooms, then roast for 10 minutes, or until browned and crisp around the edges. While they roast, heat the broth and start cooking the risotto.
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5Add the broth to a saucepan with a lid. Once it comes to a rapid simmer, adjust the heat to a gentle simmer. You may not end up using all of it.
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6Cook the risotto. Heat a Dutch oven over medium heat with 2 tbsp of olive oil. Once shimmering, add the leeks and finely chopped garlic. Cook for 3-4 minutes , until the leeks have just softened, stirring occasionally.
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7Add the rice and stir quickly, until all the grains are well-coated and it smells slightly toasty, about 60 to 90 seconds. Pour in the wine, and scrape any bits stuck to the bottom of the pot. Rapidly simmer for 3-4 minutes , stirring a few times, until the wine has nearly evaporated and the smell of booze has dissipated.
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8Ladle in 1 cup of warm broth and stir frequently but not constantly. Once the rice has absorbed the liquid, add another 1 cup of broth. Continue, stirring every 30 to 60 seconds and adding more broth when most of the liquid has been absorbed (reduce the heat if it simmers too rapidly). It should take timer minutes from when you add the first ladle, or until the risotto is slightly firm and creamy, but not too soft or mushy. While the risotto cooks, prepare your side salad (if you’re making one). Use a fork to cream the softened butter and miso together until well combined.
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9Test the risotto for doneness: Place the rice on a flat surface and smear it downwards with your finger. It should be fairly smooth, but you should still be able to see a bit of the white al dente center (see photos here).
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10When the mushrooms are done, add them to the large bowl. Add the miso butter and stir to coat the shrooms. Season with salt/pepper to taste.
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11Remove the risotto from the heat and stir in parmesan, if using. Garnish with Roasted Mushrooms and chopped parsley. Add salt and pepper to taste. Serve immediately with your side salad, if you made one.