06 Nov RECIPE: Creamy Vegan Mushroom Risotto
Flex Studio Director Heather Thomas Shalabi shares a vegan recipe she made last Thanksgiving
“This is what I made last Thanksgiving and it was delicious!” says Heather. “Of course I used Lite Coconut milk.” Rich, creamy and bursting with umami flavor, you’d never guess this filling dinner was diary-free. Enjoy this special seasonal recipe from Connoisseurus.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serves: 4 Calories 583 kcal
- 1/4 cup olive oil
- 3/4 pound assorted fresh mushrooms, cleaned and roughly chopped
- 1/2 cup chopped shallots (about 2 shallots)
- 3 garlic cloves, minced
- 1 tablespoon white truffle oil (recommended, but you can substitute another tablespoon of olive oil if preferred)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon rubbed sage
- 3-4 cups low sodium vegetable broth, warmed
- 1/2 cup full-fat coconut milk
- 2 tablespoons white miso paste
- 1 tablespoon lemon juice
- 1/2 cup frozen peas, thawed
- Salt and pepper to taste
- Coat the bottom of a large pot with olive oil and place it over medium heat.
- When the oil is hot, add the mushrooms in as even a layer as possible (cook them in 2 batches if you don’t have much room).
- Allow the mushrooms to cook for about 5 minutes on each side, until tender and browned.
- Remove the mushrooms from the pot and transfer them to a plate.
- Add the truffle oil to the pot and give it a minute to heat up.
- When the oil is hot, add the shallots. Cook the shallots for about 5 minutes, stirring occasionally, until they just begin to brown.
- Stir in the garlic and cook for about 1 minute more, until very fragrant.
- Stir in the rice and cook it for 1 to 2 minutes, stirring constantly, until it begins to turn translucent.
- Stir in the wine, thyme, rosemary and sage. Bring the wine to a simmer and allow it to cook until fully absorbed by the rice, stirring frequently.
- Begin adding the broth to the pot, about 1/2 cup at a time, bringing each addition to a simmer and allowing it to cook until fully absorbed by the rice before adding the next batch. Stir the rice frequently as it cooks.
- After about 3 to 3 1/2 cups of broth have been added (this should take a bit less than 20 minutes) the rice should be very creamy and almost fully cooked, with just a bit if firmness at the center of the grains. At this point, stir in the coconut milk and miso. Stir well to fully dissolve the miso.
- Allow the rice to continue cooking until the coconut milk has been absorbed. Test the rice for doneness and add a bit more broth and cook a few minutes more if needed.
- Remove the pot from heat and stir in the lemon juice, peas and mushrooms.
- Taste-test and season with salt and pepper to taste.
Happy Thanksgiving, all!