Rosemary Mushroom Risotto

Raw Text

by Mississippi Vegan

December 6, 2018

Ahh, risotto . This rosemary mushroom risotto is creamy, luxurious, and incredibly satisfying, this dish is a quintessential classic. There are many different variations out there and one of the more popular combinations is with mushrooms and peas. Sounds good to me! In my vegan rendition, since we are not adding any dairy cheese or cream, I like to create a strong depth of flavor with mustard and miso (a trick I learned while working as a server in a restaurant in NYC). The tang from the mustard and cheesiness from the miso works wonders for the creamy rice known as ‘Arborio’. My other secret weapon is rosemary. This powerful herb offers a very strong savory flavor that is earthy and robust. It works beautifully with rice and mushrooms. In regards to risotto, I think people are intimidated, but I am here to prove to all of you that it’s really not that bad! Matter of fact, it’s quite simple. The most important ingredient is time. Instead of cooking the grains in one large amount of water all at the same time, you slowly add it, little by little. The rice slowly absorbs the liquid and the result is a luxuriously creamy dish. The key here is to only add a warm liquid so that it cooks perfectly. That’s why you heat up the vegetable broth before cooking. As for the veggies, I like to add asparagus and blanched fava beans for a nice crunch and variation in texture, but you could add whatever vegetables you like. Frozen peas work beautifully! When making this rosemary mushroom risotto, I recommend serving it immediately as that’s when it’s best. A crusty piece of bread works as the perfect vehicle to help scrape the sides of bowl- just sayin’.

mississippivegan@gmail.com

Ahh, risotto. This rosemary mushroom risotto is creamy, luxurious, and incredibly satisfying, this dish is a quintessential classic. There are many different variations out there and one of the more…

Recipes

European

Print This

Serves: 4 - 6

Nutrition facts:

200 calories

20 grams fat

Ingredients

8 cups vegetable broth (low- or no-sodium) 3 tablespoons vegan butter 1 tablespoon olive oil 1 cup thinly sliced shiitake mushrooms caps, packed 1 small onion, finely chopped 2 tablespoons minced garlic 2 tablespoons minced rosemary 1 tablespoon nutritional yeast 1 ½ cups arborio rice 1 cup dry white wine 1 ½ tablespoon Dijon mustard 1 ½ tablespoon mellow white miso Vegan parmesan, shredded, to taste Sea salt and pepper, to taste

Vegetable Options:

1 to 2 cups frozen peas 1 cup fava beans, blanched and peeled 1 to 2 cups asparagus tips, raw

Instructions

1. Add broth to a small pot and bring to a boil. Remove from heat, cover and set aside.

2. Melt butter over medium heat, then add olive oil, mushrooms, onions, and a pinch of salt and pepper. Saute for 5 minutes until onions are soft. Add garlic, rosemary, nutritional yeast and arborio rice. Stirring often, cook for an additional 3-4 minutes until garlic is soft and rice is toasted. Add the wine, mustard, and miso and mix well. Cook for a few more minutes until the wine has evaporated, stirring frequently so the bottom doesn’t burn.

3. Once the wine is evaporated, add 1 cup of warm broth to the rice mixture. Continue to cook over medium heat, stirring often, until the broth is absorbed. Repeat this step, adding the broth in 1 cup increments, until risotto becomes thick and creamy. This should take about 20-30 minutes. If the risotto seems done, give it a taste and you will know. The rice should be chewy, firm, yet tender. You may not use all of the broth and that’s ok. Don’t have a meltdown.

4. At this point, you can fold in whatever vegetables you are using along with the shredded vegan parm. Give it a taste and season with salt and pepper to your liking. Continue to cook, stirring constantly, until the asparagus is tender and the peas are bright green. Remove from heat and serve immediately.

notes

To garnish, I like to fry up some additional sliced mushrooms to place on top, as well as some blanched vegetables (especially peas!). That’s because I’m a food stylist and I want it to look extra pretty. You totally don’t have to do this! But if you’d like to impress someone, I suggest that you do. 😉

10 comments

previous post

One-Pot Pasta Bolognese

next post

Apricot Glazed Tempeh

You may also like

Chickpea Avocado Salad

February 20, 2023

Crispy Chicken Caesar Salad

December 28, 2022

Salted Dark Chocolate Olive Oil Cookies

December 17, 2022

Phyllo Cups

November 15, 2022

White Truffle Macaroni and Cheese

November 10, 2022

Cranberry Mustard

October 24, 2022

Crispy Sesame Tofu

October 14, 2022

Fig Rosemary & Red Wine Jam

September 22, 2022

Macaroni Salad

September 1, 2022

Pickled Roasted Peppers

August 14, 2022

5 based on 1 reviews

Leave a Comment Cancel Reply

document.getElementById("comment").setAttribute( "id", "a3491053665fcd371a4e7b9cd1fbacc8" );document.getElementById("hc810599c7").setAttribute( "id", "comment" );

Save my name, email, and website in this browser for the next time I comment.

Δ document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() );

10 comments

Sue

December 15, 2018 - 12:30 am

I made this last night. Oh my goodness. It is spectacular! So much flavour! Thank you for sharing!

Reply

Julia

December 16, 2018 - 1:55 am

Made this last night, turned out great! Very flavorful and it actually reheats really well in my opinion. Great dish for a crowd, thank you!

Reply

Brenna

December 29, 2018 - 10:46 pm

This dish is lovely. I followed the recipe exactly except I forgot to add the miso. My b. Still tasted great and will definitely make again.

Reply

Kelsey

January 13, 2019 - 4:35 pm

This risotto recipe is super yummy. The miso and dijon help make the flavor really pop! Best mushroom risotto I have ever had. A lovely, warm, and hearty dinner to prepare

Reply

Phoebe

September 5, 2019 - 9:25 am

Hi, I was wondering if there was an appropriate substitute for the white wine for those who do not drink alcohol?

Reply

Mississippi Vegan

September 5, 2019 - 1:45 pm

1 cup water + 2 tablespoons of apple cider vinegar should work!

Reply

Lala

December 16, 2019 - 4:04 am

can’t wait to try this for the holidays!

Reply

Megan

May 9, 2020 - 1:13 am

This is so delicious and easy to make. Thank you for this amazing recipe!

Reply

mississippivegan

May 16, 2020 - 8:18 pm

Thank you so much! I’m so happy you enjoyed it. 🙂

Reply

The 28 Best Italian Recipes - Whimsy & Spice

August 12, 2022 - 7:38 pm

[…] 23. Rosemary Mushroom Risotto […]

Reply

Single Line Text

by Mississippi Vegan. December 6, 2018. . Ahh, risotto . This rosemary mushroom risotto is creamy, luxurious, and incredibly satisfying, this dish is a quintessential classic. There are many different variations out there and one of the more popular combinations is with mushrooms and peas. Sounds good to me! In my vegan rendition, since we are not adding any dairy cheese or cream, I like to create a strong depth of flavor with mustard and miso (a trick I learned while working as a server in a restaurant in NYC). The tang from the mustard and cheesiness from the miso works wonders for the creamy rice known as ‘Arborio’. My other secret weapon is rosemary. This powerful herb offers a very strong savory flavor that is earthy and robust. It works beautifully with rice and mushrooms. In regards to risotto, I think people are intimidated, but I am here to prove to all of you that it’s really not that bad! Matter of fact, it’s quite simple. The most important ingredient is time. Instead of cooking the grains in one large amount of water all at the same time, you slowly add it, little by little. The rice slowly absorbs the liquid and the result is a luxuriously creamy dish. The key here is to only add a warm liquid so that it cooks perfectly. That’s why you heat up the vegetable broth before cooking. As for the veggies, I like to add asparagus and blanched fava beans for a nice crunch and variation in texture, but you could add whatever vegetables you like. Frozen peas work beautifully! When making this rosemary mushroom risotto, I recommend serving it immediately as that’s when it’s best. A crusty piece of bread works as the perfect vehicle to help scrape the sides of bowl- just sayin’. mississippivegan@gmail.com. Ahh, risotto. This rosemary mushroom risotto is creamy, luxurious, and incredibly satisfying, this dish is a quintessential classic. There are many different variations out there and one of the more… Recipes. European. Print This. Serves: 4 - 6. Nutrition facts: 200 calories. 20 grams fat. Ingredients. 8 cups vegetable broth (low- or no-sodium) 3 tablespoons vegan butter 1 tablespoon olive oil 1 cup thinly sliced shiitake mushrooms caps, packed 1 small onion, finely chopped 2 tablespoons minced garlic 2 tablespoons minced rosemary 1 tablespoon nutritional yeast 1 ½ cups arborio rice 1 cup dry white wine 1 ½ tablespoon Dijon mustard 1 ½ tablespoon mellow white miso Vegan parmesan, shredded, to taste Sea salt and pepper, to taste. Vegetable Options: 1 to 2 cups frozen peas 1 cup fava beans, blanched and peeled 1 to 2 cups asparagus tips, raw. Instructions. 1. Add broth to a small pot and bring to a boil. Remove from heat, cover and set aside. 2. Melt butter over medium heat, then add olive oil, mushrooms, onions, and a pinch of salt and pepper. Saute for 5 minutes until onions are soft. Add garlic, rosemary, nutritional yeast and arborio rice. Stirring often, cook for an additional 3-4 minutes until garlic is soft and rice is toasted. Add the wine, mustard, and miso and mix well. Cook for a few more minutes until the wine has evaporated, stirring frequently so the bottom doesn’t burn. 3. Once the wine is evaporated, add 1 cup of warm broth to the rice mixture. Continue to cook over medium heat, stirring often, until the broth is absorbed. Repeat this step, adding the broth in 1 cup increments, until risotto becomes thick and creamy. This should take about 20-30 minutes. If the risotto seems done, give it a taste and you will know. The rice should be chewy, firm, yet tender. You may not use all of the broth and that’s ok. Don’t have a meltdown. 4. At this point, you can fold in whatever vegetables you are using along with the shredded vegan parm. Give it a taste and season with salt and pepper to your liking. Continue to cook, stirring constantly, until the asparagus is tender and the peas are bright green. Remove from heat and serve immediately. notes. To garnish, I like to fry up some additional sliced mushrooms to place on top, as well as some blanched vegetables (especially peas!). That’s because I’m a food stylist and I want it to look extra pretty. You totally don’t have to do this! But if you’d like to impress someone, I suggest that you do. 😉. . 10 comments. previous post. One-Pot Pasta Bolognese. next post. Apricot Glazed Tempeh. You may also like. Chickpea Avocado Salad. February 20, 2023. Crispy Chicken Caesar Salad. December 28, 2022. Salted Dark Chocolate Olive Oil Cookies. December 17, 2022. Phyllo Cups. November 15, 2022. White Truffle Macaroni and Cheese. November 10, 2022. Cranberry Mustard. October 24, 2022. Crispy Sesame Tofu. October 14, 2022. Fig Rosemary & Red Wine Jam. September 22, 2022. Macaroni Salad. September 1, 2022. Pickled Roasted Peppers. August 14, 2022. 5 based on 1 reviews. Leave a Comment Cancel Reply. document.getElementById("comment").setAttribute( "id", "a3491053665fcd371a4e7b9cd1fbacc8" );document.getElementById("hc810599c7").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Δ document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); 10 comments. Sue. December 15, 2018 - 12:30 am. I made this last night. Oh my goodness. It is spectacular! So much flavour! Thank you for sharing! Reply. Julia. December 16, 2018 - 1:55 am. Made this last night, turned out great! Very flavorful and it actually reheats really well in my opinion. Great dish for a crowd, thank you! Reply. Brenna. December 29, 2018 - 10:46 pm. This dish is lovely. I followed the recipe exactly except I forgot to add the miso. My b. Still tasted great and will definitely make again. Reply. Kelsey. January 13, 2019 - 4:35 pm. This risotto recipe is super yummy. The miso and dijon help make the flavor really pop! Best mushroom risotto I have ever had. A lovely, warm, and hearty dinner to prepare. Reply. Phoebe. September 5, 2019 - 9:25 am. Hi, I was wondering if there was an appropriate substitute for the white wine for those who do not drink alcohol? Reply. Mississippi Vegan. September 5, 2019 - 1:45 pm. 1 cup water + 2 tablespoons of apple cider vinegar should work! Reply. Lala. December 16, 2019 - 4:04 am. can’t wait to try this for the holidays! Reply. Megan. May 9, 2020 - 1:13 am. This is so delicious and easy to make. Thank you for this amazing recipe! Reply. mississippivegan. May 16, 2020 - 8:18 pm. Thank you so much! I’m so happy you enjoyed it. 🙂. Reply. The 28 Best Italian Recipes - Whimsy & Spice. August 12, 2022 - 7:38 pm. […] 23. Rosemary Mushroom Risotto […] Reply.