It’s Veganuary - Plant-Based Comfort Food

You gotta try this Risotto recipe 😋

I walked into Natural Grocers over the weekend, and the first thing I saw in the produce section was … Mushrooms!

They were gorgeous!

Oyster. Shiitake. Lion’s Mane. Yum! I had some baby bellas at home, too, so I instantly knew what was for dinner.

Vegan Mushroom Risotto.

It’s my FAVORITE meal … in the winter. It’s my ultimate comfort food. It’s creamy. Bold, lots of flavor. It’s so good. 😋

I know January is Veganuary, and I wanted to give you my FAVORITE recipe to celebrate. I’ve been debating what to share for a few days now. But as I chopped and sauteed and mixed it all together, I knew I had to include this recipe to add into your own cooking plans this week.

You’ll love this!

Vegan Mushroom Risotto

Ingredients

• ¾ pound assorted fresh mushrooms, chopped

• ½ cup shallots, chopped

• 3 garlic cloves minced

• 1 ½ cups arborio rice

• ½ cup dry white wine

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 2 tablespoons nutritional yeast

• 4 cups veggie broth, warmed

• ½ cup full-fat coconut milk

• 2 tablespoons miso paste

• 1 tablespoon lemon juice

• ½ cup frozen peas, thawed

• Olive oil

• Salt and pepper to taste

Instructions

Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is hot, add mushrooms and cook until they release their moisture and well browned. Remove them from the pot and set aside.

Add another 1 tablespoon of olive oil into the large pot over medium heat. Add the shallots and cook until soft and translucent. Add the garlic and heat for 1 minute until fragrant.

Stir in the rice and cook for 1 to 2 minutes until shiny and translucent. Stir in wine, thyme, and rosemary. Keep stirring until fully absorbed by the rice.

Begin adding broth ½ cup at a time and bring it to a simmer until it’s fully absorbed. Keep adding ½ cup at a time until all of the broth is absorbed into the rice. This process should take 15 to 20 minutes. The rice should be very creamy with just a bit of firmness at the center of the grain.

Stir in nutritional yeast, coconut milk, and miso. Be sure the miso is fully incorporated into the rice, and the coconut milk is fully absorbed. I like to reserve a bit of broth and mix the miso into it to ensure it “melts”. Test for doneness. You can add a bit more veggie broth if it needs further cooking.

Remove from heat and stir in peas and cooked mushrooms. Taste, and season with salt and pepper.

Enjoy!

Notes: While I love mushroom risotto, I’ve incorporated broccoli instead of mushrooms, and it’s equally as good. (Just in case you have a family member who isn’t crazy about mushrooms. 😉 )

Happy Veganuary!

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