The Best Vegan Mushroom Risotto
This vegan mushroom risotto is rich, creamy, and full of umami from miso, garlic, and savory mushrooms—all made super simple in a pressure cooker.
Equipment
- 1 Dutch oven or deep sauté pan
- 1 Medium saucepan for heating vegetable broth
- 1 Frying pan for cooking mushrooms
Ingredients
Main ingredients
- 4 tablespoons vegan butter softened at room temp
- 2 tablespoons white miso paste softened at room temp
- 20 ounces mixed mushrooms sliced or torn
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons fresh thyme leaves roughly chopped
- 6 cloves garlic minced and divided
- 6 to 8 cups vegetable broth warmed
- 2 large leeks diced
- ½ teaspoon kosher salt plus more to taste
- black pepper freshly cracked, to taste
- 2 cups Carnaroli or Arborio rice
- ⅔ cup dry white wine
- ¼ cup vegan parmesan cheese optional
- 1 handful Italian flat-leaf parsley chopped, for garnish
Instructions
Instructions
- Combine softened vegan butter and miso paste in a small bowl until smooth. Set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add mushrooms and cook for 10-12 minutes until browned and softened. Stir in half the garlic and 1 tablespoon thyme, cook 1 minute. Set aside.
- In a Dutch oven, heat remaining olive oil. Sauté leeks for 5-7 minutes. Add remaining garlic and thyme, cook until fragrant.
- Add rice and stir to coat. Toast for 2-3 minutes until aromatic.
- Pour in white wine and deglaze. Let wine evaporate for 3-4 minutes.
- Add warm vegetable broth (start with 6 cups), close lid on pressure cooker. Once pressure builds, cook for 5 minutes. Quick release when done.
- Open lid, stir in miso butter and cooked mushrooms. Add salt, pepper, vegan parmesan if using. Garnish with parsley and serve warm.
Notes
Store leftovers in the fridge for up to 3 days or freeze in airtight containers. Reheat with a bit of broth for creaminess.