Vegan Umami Mushroom Risotto

• vegan
• risotto
• umami
• mushroom
• comfort-food
• Isabella

Introduction

Today's umami seasonal special is a delightful vegan dish that marries the rich, deep flavors of umami with the freshness of seasonal produce. The dish we're exploring is a Vegan Umami Mushroom Risotto, perfect for warming up your day and tantalizing your taste buds with its creamy texture and robust flavors.

Ingredients

• 1 cup arborio rice
• 3 cups vegetable broth, warm
• 1 cup mixed wild mushrooms, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1 tbsp soy sauce
• 1 tbsp white miso paste
• 1/4 cup dry white wine
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and garlic, sauté until translucent.
3. Stir in the mushrooms and cook until they begin to soften.
4. Add the arborio rice, stirring to coat with the oil and toast slightly.
5. Pour in the white wine, allow to evaporate.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
7. Mix in the soy sauce and miso paste, blending well.
8. Continue cooking and adding broth until the rice is creamy and al dente.
9. Stir in nutritional yeast, season with salt and pepper.
10. Serve hot, garnished with fresh parsley.

Enjoy this comforting bowl of Vegan Umami Mushroom Risotto, a perfect blend of hearty mushrooms and aromatic spices. It's sure to become your new favorite, bringing warmth and deliciousness to any mealtime!

Isabella

Additional Information

Nutritionfacts	Calories: 350 per serving, Fat: 9g, Carbohydrates: 58g, Protein: 10g
Preparation Time	45 minutes
Allergy Information	Soy, possible gluten in miso