Get ready for the best, creamiest, most decadent vegan risotto! This luscious dish is bursting with sautéed mushrooms and umami flavor. You'd never guess it was dairy-free.
- ¼ cup olive oil (or as needed), divided
- ¾ pound assorted fresh mushrooms, cleaned and roughly chopped
- ½ cup chopped shallots (about 2 shallots)
- 3 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon rubbed sage
- 3-4 cups low sodium vegetable broth, warmed
- ½ cup full-fat coconut milk
- 2 tablespoons white miso paste
- 1 tablespoon lemon juice
- 1 teaspoon white truffle oil
- ½ cup frozen peas, thawed
- Salt and pepper, to taste
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Coat the bottom of a large nonstick pot or skillet* with about 1 to 2 tablespoons of olive oil and place it over medium heat.
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When the oil is hot, add the mushrooms in as even a layer as possible. Only add as many mushrooms as you can fit without crowding. Cook the rest in one or more additional batches, adding oil as needed between batches.
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Allow the mushrooms to cook for about 5 minutes on each side, until tender and browned, then remove them from the pot or skillet and transfer them to a plate.
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Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat.
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When the oil is hot, add the shallots. Cook the shallots for about 5 minutes, stirring occasionally, until they become soft and translucent.
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Stir in the garlic and cook for about 1 minute with the shallots, until very fragrant.
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Stir in the rice and cook it for 1 to 2 minutes, stirring constantly, until it begins to turn shiny and translucent.
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Stir in the wine, thyme, rosemary and sage. Bring the wine to a simmer and allow it to cook until fully absorbed by the rice, stirring frequently.
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Begin adding the broth to the pot, about ½ cup at a time, bringing each addition to a simmer and allowing it to cook until fully absorbed by the rice before adding the next batch. Stir the rice frequently as it cooks.
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After about 3 to 3 ½ cups of broth have been added (this should take almost 20 minutes) the rice should be very creamy and almost fully cooked, with just a bit if firmness at the center of the grains. At this point, stir in the coconut milk and miso. Make sure to fully incorporate the miso.
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Allow the rice to continue cooking until the coconut milk has been absorbed. Test the rice for doneness and add a bit more broth and cook a few minutes more if needed.
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Remove the pot from heat and stir in the cooked mushrooms, lemon juice, truffle oil, and peas.
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Taste-test and season with salt and pepper to taste.
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Serve.
*In this recipe you'll be cooking the mushrooms separately from the rice. You have the option of using a separate skillet for the mushrooms so that you can cook the mushrooms and rice simultaneously (to save time), or using the pot that you'll ultimately cook the rice in, and cooking the mushrooms first (to save dishes).