This vegan mushroom risotto recipe is the perfect fall dish. It has three different kinds of mushrooms cooked in two different ways, and is bursting with flavor.
8 ounces(227g)portobello mushroomscut into 1/4" slices
2tablespoonsolive oil
4clovesgrated garlic
2sprigsthyme
salt and pepper
For the sautéed mushrooms
1-2tablespoonsolive oil, butter or dairy-free butter
2clovesgarliccrushed
8ouncescremini mushroomssliced
Salt and pepper
For the risotto
1-2tablespoonsolive oilor dairy-free butter
1medium onionminced
4clovesgarlicchopped
1 ½cups(300g)arborio rice
5cups(1183ml)vegetable broth
1cup(236ml)dairy-free milk
1sprigsthyme
1teaspoonfresh thyme leaves
2teaspoonslemon juice
½teaspoonblack pepper
¼cup(15g)chopped parsley
Saltto taste
Instructions
Rub all of your mushrooms down with a damp towel to remove any dirt.
Toss your shiitake and portobello mushrooms with the olive oil, grated garlic, thyme, and a pinch of salt and pepper. Lay them out on a sheet pan or in an air fryer insert. Roast at 400 °F (204 °C) for 15-20 minutes or air fry at 375 °F (191 °C) for 10-12 minutes, or until they are crispy on the outside and tender on the inside. I used an air fryer and they turned out perfectly!
Sauté the cremini mushrooms by heating the oil or butter in a heavy flat-bottomed pan over medium heat. Add the garlic and stir until fragrant. Add the sliced cremini mushrooms and sauté for 5-7 minutes, or until they are soft and any liquid released from them while cooking has evaporated. Remove the mushrooms from the pan and set aside.
In the same pan, heat 2 tablespoons of oil or butter over medium heat. Once hot, add the onion and sauté for 5 minutes, or until the onion is fairly soft. Add the garlic and stir. Add the arborio rice and stir with a wooden or silicone spoon and toast the rice for about a minute. Lower the heat to medium low, and continue stirring as you add in about ½ cup of the vegetable broth and the sprigs of thyme. Stir frequently and once the broth begins reducing, add another ½-1 cup of broth. Continue adding ½-1 cup of broth at a time, adding more broth once the rice has absorbed it and the rice just starts to stick to the bottom of the pan. This will take about 15-20 minutes total.
Once you’ve used up your broth, remove the sprigs of thyme and add the lemon juice, pepper, thyme leaves and ½ cup of the milk of choice. Stir and once the rice has absorbed most of the milk, add the remaining milk. Season with salt and stir in the sauteed cremini mushrooms and chopped parsley.
Top your risotto with the roasted mushrooms, more black pepper and fresh thyme and enjoy immediately!