Mushroom Risotto

VG - GF - RF
Serving Size:

Vegan and gluten free, this creamy and cheesy mushroom risotto is a perfect cozy, cold weather comfort dinner! Seasoned with dry white wine, nutritional yeast and thyme, they are the perfect additions to any mushroom dish!

  • 2-3 tbsp vegan butter
  • 1/2 large diced yellow onion
  • 1 8 oz container of sliced baby Bella mushrooms
  • 6 cloves minced garlic
  • 4 cups mushroom broth
  • 1 tbsp white or yellow miso
  • 1 1/2 cups arborio rice
  • 3/4 cup dry white wine
  • 6 sprigs of fresh chopped thyme
  • Salt and pepper to taste
  • 1/2 cup nutritional yeast (plus more if you want a cheesier taste)
  • Handful of chopped greens (optional)

Serving Suggestion:

Serve warm topped with fresh cracked black pepper and a sprinkle of nutritional yeast!

How To:

  1. Start by heating 2 tbsp of vegan butter on medium heat in a medium sized pot or dutch oven.
  2. Then, add your diced yellow onion and cook for 2-3 minutes, or until soft.
  3. While your onion cooks, add your mushroom broth to a separate medium sized pot and put on medium heat.
  4. Once onions are soft, add your sliced baby Bella mushrooms and cook until all liquid is evaporated and mushrooms have browned.
  5. Then, add your minced garlic and chopped thyme cook for an additional 2-3 minutes.
  6. Add 1 tbsp of white or yellow miso and stir to combine.
  7. Once vegetable broth is hot and started to boil, remove from heat.
  8. Then, to the pot with onion and mushrooms, add your arborio rice and stir to combine. Cook for about 2 minutes to toast the rice.
  9. Next, add your dry white wine and stir to combine. Continue to stir until all of the wine is cooked out.
  10. Then, using a ladle or measuring cup, scoop about 1/2 cup of mushroom broth into the rice and stir constantly. Once rice has absorbed the mushroom broth, add more and continue to stir, repeating this step until all of the mushroom broth is used. If the broth seems to be cooking out too quickly, drop the heat on the stove slightly so that it is not too hot. If the broth cooks out too fast, it won't give the rice enough time to cook.
  11. Once the broth is used, taste the risotto. If the rice is not fully cooked, add about 1/2-1 cup of hot water as needed in place of the mushroom broth to continue the cooking process.
  12. When the rice is soft, but not mushy, add your nutritional yeast and stir to combine. Then, if you want, add chopped leafy greens like spinach or kale and stir until fully combined.
  13. Serve hot and enjoy! 

a sip

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