Vegan Mushroom and Miso Risotto

A creamy Vegan Mushroom and Miso Risotto on a simple elegant table, garnished with scallions, radiating rich umami aromas.
Vegan Mushroom and Miso Risotto

Introduction

Today's chef's special is a delightful, vegan twist on a classic comfort dish, blending traditional European techniques with bold Asian flavors. This Vegan Mushroom and Miso Risotto is creamy, umami-packed, and sure to satisfy your craving for something warm and comforting.

Ingredients

  • 1 cup Arborio rice
  • 2 cups sliced mushrooms (shiitake or cremini)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/4 cup white miso paste
  • 1/2 cup nutritional yeast
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1/2 cup chopped scallions
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pan over medium heat.
  2. Add onions and garlic, sautéing until translucent.
  3. Add mushrooms and cook until they begin to release their juices.
  4. Stir in Arborio rice and cook for about 2 minutes to toast it slightly.
  5. Gradually add vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more.
  6. Mix miso paste with a small amount of broth until smooth, then stir into the risotto.
  7. Continue cooking and stirring until the rice is al dente and creamy.
  8. Remove from heat and stir in nutritional yeast and soy sauce. Adjust seasoning with salt and pepper.
  9. Garnish with chopped scallions before serving.

Enjoy this creamy, umami-rich Vegan Mushroom and Miso Risotto, perfect for warming up on a chilly day or impressing guests at your next dinner party. It’s a comforting, nourishing dish that beautifully showcases the fusion of European techniques with Asian flavors.

Isabella

Additional Information
NutritionfactsCalories: 350 per serving, Fat: 5g, Carbohydrates: 60g, Protein: 12g 
Preparation Time45 minutes 
Allergy InformationSoy, Gluten