Creamy Miso Mushroom Risotto
- Super simple
- 0:50 m
- 13 ingredients
Shiitake mushrooms, miso paste, and risotto rice - a marriage made in culinary heaven. This deliciously easy vegan pasta dish is creamy, rich and earthy - the perfect evening meal after a long day. Don't believe us? Try it for yourself and tell us we're wrong.
Serves: 4
Ingredients
For the miso stock
- 50g dried porcini mushrooms
- 2 tbsp white miso
For the risotto
- 2 tsp olive oil
- 250g chestnut mushrooms
- 220g Arborio risotto rice
- 175ml dry white wine
- 75g plant-based butter
- 1 large onion
- 1 tsp sea salt
To serve
- 2 tsp oat cream
- 60g plant-based parmesan
- 1 lemon
- black pepper
- fresh chives
Before you start
Soak the dried mushrooms and miso in a deep bowl or jug of 800ml boiling water until softened (around 20-30 minutes) | Medium saucepan | Spatula | Ladle
Step 1
Make the miso mushroom stock
- Soak the dried mushrooms and miso for at least 20-30 minutes per the “Before you start” instructions above.
Ingredients
- 50g dried porcini mushrooms
- 2 tbsp white miso
Step 2
Meanwhile, prepare the ingredients
- Chop the chestnut mushrooms and rehydrated porcini mushrooms IF NEEDED, squeezing out any excess liquid from the mushrooms with your hands back into the soaking bowl, and reserving the stock.
- Peel and finely chop the onion.
- Peel and mince the garlic cloves.
Ingredients
- 250g chestnut mushrooms
- 1 large onion
Step 3
Start the risotto
- Melt the butter and olive oil in a medium pan over medium heat.
- Add the chopped onion with the salt and fry, stirring regularly, for 5-8 minutes, until soft, translucent and golden (but not browning).
- Add the garlic and cook for a further 2 minutes.
- Add the chopped mushrooms, season with salt and pepper and cook until softened (around 8 minutes).
- Add the rice, stir to coat and cook for 1 minute.
- Pour in the wine and cook until the alcohol evaporates.
Ingredients
- 2 tsp olive oil
- 220g Arborio risotto rice
- 175ml dry white wine
- 75g plant-based butter
- black pepper
- 1 tsp sea salt
Step 4
Cook the risotto
- Once the wine evaporates, add a ladleful of miso mushroom stock.
- Let the rice simmer and cook, stirring gently and regularly, until the stock is absorbed by the rice, then add another ladle of stock to the pan and repeat.
- Carry on cooking and adding stock as necessary, until the rice is tender and the risotto looking creamy (which may take up to 30 minutes.
- If you run out of stock, add some more water.
Step 5
Season and serve
- Take off the heat and stir through the crème fraîche or oat cream as needed to make your risotto very creamy.
- Add the grated plant-based parmesan and zest of the lemon to taste.
- Add a splash more water to loosen if necessary, then serve by dolloping into shallow bowls with some cracked black pepper and chopped herbs or rocket on top.
Ingredients
- 2 tsp oat cream
- 60g plant-based parmesan
- 1 lemon
- fresh chives