The best, creamiest, most decadent vegan risotto! You'd never guess it was dairy-free!
How to makemushroom risotto:
Sauté your mushrooms. Clean and slice your mushrooms, then cook them for few minutes on each side in a bit of olive oil, until they're browned and tender.
Cook the aromatics. Sweat the chopped shallots in a bit of oil. Once softened, add minced garlic & cook briefly with the shallots.
How to makemushroom risotto:
Add the wine & simmer. Pour in the wine and add the spices at this time as well. Stir it up and let the wine simmer until most of the liquid is gone.
Cook the risotto. Add broth to the pot, about a half cup at a time, letting each addition cook off before adding more.
How to makemushroom risotto:
Add final ingredients. After about 20 minutes your risotto should be almost done! Stir in the coconut milk & miso paste. Add cooked mushrooms, lemon juice, truffle oil, & peas. Take the pot off of heat & season the risotto.
This luscious dish is bursting with sautéed mushrooms and umami flavor.