The Best Vegan Mushroom Risotto
Serves 6
| prepPreheat vegetable broth to a gentle simmer in a saucepan | ||||||
| 56 g vegan butter, softened | Cream butter & miso together | Stir in miso butter, season; set aside | Fold in cooked mushrooms, remove from heat | Stir in parmesan, garnish & serve | ||
| 2 tablespoons / 30-35 g white miso paste, softened | ||||||
| 570 g mixed mushrooms, sliced or torn | Cook mushrooms, medium-high, 8–9 min | Add thyme, garlic & salt; cook 2–4 min | ||||
| 1 tablespoon extra virgin olive oil | ||||||
| 2 tablespoons roughly chopped fresh thyme leaves | ||||||
| 3 garlic cloves, minced | ||||||
| 1/2 teaspoon kosher salt, plus more to taste | ||||||
| 2 tablespoons extra virgin olive oil | Sauté leeks & garlic in oil, 2–3 min | Toast rice 60–90 sec, add wine, cook 3–4 min | Add broth gradually, stir, simmer 20 min | Season with pepper | ||
| 2 large leeks (white & light green parts only), cleaned and diced | ||||||
| 3 garlic cloves, minced | ||||||
| 370 g Carnaroli or Arborio rice | ||||||
| 160 ml dry white wine | ||||||
| 6 to 8 cups / 1.5 to 1.9 L vegetable broth | ||||||
| Freshly cracked black pepper | ||||||
| 30 g vegan parmesan cheese (optional) | ||||||
| 1 handful Italian flat-leaf parsley, chopped | ||||||
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