Vegan Mushroom Miso Risotto

Elegant vegan mushroom miso risotto in a white bowl, with steamed greens on a dark table, simple cutlery, and soft natural lighting.
Vegan Mushroom Miso Risotto

Introduction

Embrace the depth of umami flavors with this vegan Mushroom Miso Risotto. It's a harmonious blend of rich, savory elements that come together to create a comforting yet sophisticated dish perfect for any dinner occasion.

Ingredients

  • 1 cup Arborio rice
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 300 grams fresh mushrooms, sliced
  • 3 tbsp white miso paste
  • 5 cups vegetable broth, warm
  • 1/2 cup nutritional yeast
  • 1 tbsp soy sauce
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pan over medium heat.
  2. Add chopped onions and garlic, sauté until translucent.
  3. Increase the heat to medium-high, add mushrooms, and cook until they begin to brown.
  4. Stir in the Arborio rice, ensuring it's well-coated with the oil and toasted slightly.
  5. Mix miso paste with a little hot vegetable broth to dissolve, then add to the rice along with the rest of the broth, one cup at a time, stirring constantly.
  6. Once the rice is cooked al dente and has a creamy consistency, remove from heat.
  7. Stir in nutritional yeast, soy sauce, and parsley. Adjust seasoning with salt and pepper.
  8. Serve hot, garnished with additional parsley if desired.

Serve this Mushroom Miso Risotto with a sprinkle of chopped green onions and a side of steamed greens for a complete meal that's sure to impress. It's a perfect example of how simple ingredients can be transformed into a luxurious and flavorful dinner.

Isabella

Additional Information
NutritionfactsCalories: 350, Fat: 10g, Carbohydrates: 55g, Protein: 12g 
Preparation Time45 minutes 
Allergy Informationsoy, gluten