Creamy Miso Mushroom Risotto

Creamy Miso Mushroom Risotto

This is one of those recipes we keep coming back to when we want something that feels genuinely indulgent but is completely plant-based. The miso mushroom stock is the real game-changer here, it gives the whole dish this deep, savory richness that tastes like it's been cooking for hours. You get creamy, silky risotto with big umami flavour from the porcini and chestnut mushrooms, and every spoonful is just properly comforting. It takes a bit of patience and about 50 minutes of your time, but honestly it's worth every stir. Make this on a Friday night and you will not be disappointed.

Cook: 50 min
Serves 4

Before You Start

  • Dried porcini mushrooms & miso soaked for at least 20-30 minutes
  • Medium pan
  • Ladle
  • Microplane or zester for lemon

Ingredients

  • 50g dried porcini mushrooms
  • 2 tbsp white miso
  • 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
  • 2 tsp oat cream
  • 60g plant-based parmesan
  • 1 lemon
  • black pepper
  • fresh chives

Method

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.
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.
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.
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.
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.

Tips & Variations

  • Use the right rice: Arborio or Carnaroli are your best friends here. We find Carnaroli holds its shape a little better and gives you that perfect al dente bite in the middle.
  • Add your stock warm: Keep your miso mushroom stock on a low heat while you cook. Adding cold stock to the pan cools everything down and throws off the cooking, so keep it hot and add it ladle by ladle.
  • Don't skimp on the stir: We know it feels like a lot, but stirring regularly is what releases the starch from the rice and gives you that creamy texture without any dairy. It's a bit of a workout but so worth it.

Why This Works

The trick here is soaking the dried porcini in the miso before you start, because that soaking liquid becomes your stock and it is absolutely packed with flavour. Most risottos rely on butter and parmesan for their creaminess, but the starchy risotto rice and that umami-loaded stock do all the heavy lifting here. Trust us on this one, don't rush the stock step and don't skip squeezing those rehydrated mushrooms dry before you chop them.