Description
This Miso Butter Mushroom Risotto is ultra-creamy, rich, and packed with deep umami flavor. A comforting vegan dish made with tender mushrooms, miso butter, and perfectly cooked Arborio rice—perfect for cozy dinners or impressing guests.
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, chopped
- 6 garlic cloves, minced (divided)
- 6 to 8 cups vegetable broth
- 2 large leeks (white & light green parts), diced
- 1/2 teaspoon kosher salt (plus more to taste)
- Freshly cracked black pepper
- 2 cups Arborio or Carnaroli rice
- 2/3 cup dry white wine
- 1/4 cup vegan parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the miso butter:
In a small bowl, mix softened vegan butter and miso paste until smooth. Set aside. - Warm the broth:
Heat vegetable broth in a saucepan and keep it at a gentle simmer. - Cook the mushrooms:
Heat 1 tablespoon olive oil in a large pan over medium-high heat.
Add mushrooms and cook undisturbed for a few minutes, then stir occasionally for 8–9 minutes until browned.
Add thyme and half the garlic, season with salt, and cook 2–4 minutes.
Stir in miso butter and cook for 2 minutes. Set aside. - Start the risotto base:
In a Dutch oven, heat remaining olive oil over medium heat.
Add leeks and remaining garlic, cook until softened (2–3 minutes). - Toast the rice:
Add rice and stir for 60–90 seconds until lightly toasted. - Add wine:
Pour in white wine and cook until mostly evaporated (3–4 minutes). - Cook the risotto:
Add warm broth 1 cup at a time, stirring frequently.
Let each addition absorb before adding the next.
Continue for about 20 minutes until creamy and slightly al dente. - Finish the dish:
Stir in cooked mushrooms.
Remove from heat, add vegan parmesan if using, and adjust seasoning. - Serve:
Garnish with fresh parsley and serve immediately.
Notes
- Use a mix of mushrooms (shiitake, cremini, oyster) for deeper flavor.
- Keep broth warm to maintain a creamy texture.
- Stir regularly, but don’t overdo it—risotto needs a little breathing room!
- If risotto thickens too much, add a splash of broth before serving.
- Wine can be replaced with broth + a squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg