Vegan Risotto with Mushroom Recipe

Risotto with vegetables and mushrooms
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    80 min
Ratings (4)

Scented with a shitake mushroom broth, woodsy thyme, and dry white wine, this creamy dish is refined comfort food, not to mention significantly healthier than butter-and-cheese laden varieties. The key to a perfect vegan risotto is all in the wrist, or so to speak; constant stirring is a must. Feel free to add other vegetables such as broccoli or leeks to this recipe; it's incredibly versatile and easy to dress up with a variety of herbs and spices and dairy-free to boot.

Serves 4

What You'll Need

  • 4 ounces dried shitake mushrooms
  • 1/2 cup boiling water
  • 2 1/2 cups vegetable broth
  • 1/4 cup lemon juice
  • 2 cups chopped spinach
  • 1 teaspoon sea salt, plus more to taste
  • 2 tablespoon olive oil, divided
  • 2 large cloves garlic, finely chopped
  • 1/2 cup finely chopped onions
  • 8 ounces crimini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 cup uncooked Arborio rice
  • 1/2 cup dry white wine
  • 1 tablespoon dairy-free soy margarine
  • 1 1/2 tablespoon nutritional yeast
  • Black pepper, to taste

How to Make It

1. In a small bowl, combine the boiling water with the shitake mushrooms, and let them soak, uncovered for 30 minutes. Drain the liquid into a medium-sized saucepan and discard the mushrooms. Add the vegetable broth to the saucepan, bring the mixture to a simmer and cover.

2. In a small bowl, toss the spinach, lemon juice and the salt. Set aside.

3. In a heavy-bottomed saucepan over medium heat, heat 1 tablespoon of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6 to 8 minutes. Add the mushrooms and thyme, and cook until the mushrooms are soft, about 4 minutes more. Add the remaining 1 tablspoon of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes. Add the wine, stirring constantly, until all of the liquid is completely absorbed.

4. Ladle 3/4 cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed.Continue to add the broth in 3/4-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is of a creamy consistency, about 20 minutes.

5. Add the spinach and cook for just about 2 to 3 minutes, stirring constantly, or until the spinach is wilted and bright green. Stir in the dairy-free soy margarine and nutritional yeast. Add salt and pepper to taste and serve immediately.