Vegan Risotto with Mushroom Recipe

Risotto with vegetables and mushrooms
Eising/Photodisc/Getty Images
    80 mins
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 tablespoon of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated, 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.