Vegan Creamy Miso Mushroom Risotto BOSHTV

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