Caramelized Shiitake Mushroom Risotto

This risotto. This risotto is beyond words. This risotto is what you pay over $20 for in a restaurant. I added garlic at the same point you add the rice. I also added more wine too. This was amazing!!!!!!

It was tasty.
However, I’d do the mushrooms separately and add them at the end, so they’re firmer.

This is a staple recipe in my house, I honestly can’t count the number of times I’ve made it. I’ve made it for so many people and often get asked for the recipe. I make it with rehydrated dried shiitakes and I usually make it with extra mushrooms. I’ve made it with nutritional yeast instead of parmesan and it turns out great! I like to serve it with broccolini or asparagus.

This was yummy and we’d make it again, but we warned it took us twice the amount of broth and 45 minutes!

I made this the other night, and the flavor was delicious! I used baby Bella mushrooms instead of shiitake, but I might try shiitake next time just to mix it up :)
The only thing is that the rice wasn’t fully cooked at the end, and I’m wondering what I did wrong. Was I supposed to let the broth be absorbed a bit before adding the next ladle full? I know the recipe says to stir to incorporate, and I thought I did that, but I’m missing something.

All in all, a fabulous recipe!!! I will be making it again soon :)

I’ve been vegan for about 3 months now and this was not my first time making risotto — yet this is by far the best risotto I’ve not only made, but have also ever had. So long as you stick with fundamental flavors profiles and ingredients of this recipe, it’s easily adaptable. For example, I didn’t have thyme. I also had green onion I needed to use up, so ditched the thyme, added the green onion in with the shallot, and it came out delicious. One thing to note is that 15-20 is a bit on the short side for cooking risotto. I find it takes 25-30 to reach al dente. I’ll definitely be making this again, thank you!

This was absolutely delicious! I didn’t have shallots so I used diced onions and garlic, which worked really well.

I made this and added shrimp at the end…before you shut the heat off to add the cheese, I added the shrimp (I cut them in small pieces) with a little more broth, then once they were done I continued with no heat and adding the cheese. Came out nice and creamy and so good!! My husband said it was restaurant quality! Will definitely make again!

So delicious! Subbed pearl barley for Arborio, so had to cook a bit longer, but came out perfect.

Loved it!

She did it again, and I don’t even like mushrooms yet I was finding my way to a second helping. The beauty in this recipe is the patience while adding the veggie stock to get the creamiest tasting GF, Vegan, Dairy-free recipe. Thanks Minimalist Baker!

I just made my first Rissoto following your recipe total success thankyou it’s a keeper

I used Soy Sauce and 3 different types of mushrooms and it came delicious. When re-heating I suggest you add some cream and a little more soy sauce to taste!

Delicious recipe, I used ghee and avocado oil and that was the only change. So yummy! Used unsalted veggie broth too

SO good!! Left out the vegan parm but still extremely delicious!!

To be honest this wasn’t my favorite. Maybe it’s just the broth I used but it turned out very salty! I feel like sage would have been a nice addition as well!

Delicious!! I subbed red wine and used sushi rice… only had salted roasted cashews so I put them in a strainer and shuffled them for a while to get most of the salt off and then used a little less salt for the parmesan. Sooo good my roommates couldn’t believe it was vegan

Very delicious! Wonderful flavor

Most delicious risotto ever. Have made this recipe numerous times with both arborio and carnaroli rice and it has not failed me. Yum!!!

This was a super yummy, easy stay-at-home treat! I used about 12 oz of chopped Baby Bella mushrooms, and it was just the perfect amount. I also subbed chicken stock, a small yellow onion, and half a lemon instead of wine, then added in a cup of frozen peas at the end. I counteracted a bit too much dried thyme with a good dose of garlic powder. Combined with the nutritional yeast, it was a tasty, cheesy weeknight dinner!

Finally got around to trying this recipe, it’s been on our list for a bit!

Had to make a few quarantine adjustments due to ingredients on hand:
-Subbed regular white onion for shallots
-used Trader Joe’s Israeli Couscous for rice
– subbed oregano for thyme
– did 1/2 broth 1/2 water vs 100% broth

Followed the recipe process and it turned out delicious. I’ve always been intimidated of making risotto but this was easy. Just keep stirring…

End result was so delicious (as was the bottle of wine we cracked to make it). Will definitely make this again. This recipe seems to be tolerant of slight adjustments.

What can I say!? Another wonderful recipe! I didn’t have wine, so I used a little bit of lemon juice and the broth instead. It turned out simply perfectly!

Absolutely love this recipe! The last couple of times I’ve made it I haven’t been able to find risotto rice at the store, but had sushi rice on hand at home. The stickiness of the sushi rice actually makes it a pretty good substitute when you don’t have the risotto rice! So delicious!

This was AMAZING and the best meal I’ve made during the now 7 weeks I’ve been social distancing/shelter-in-place. Like many others I’m craving richer, more comfort type foods than I’d usually indulge in, and wow did this fit that bill! I added some extra baby Bella mushrooms I needed to use up, and used sushi rice since I didn’t have arborio in my pantry. I only had one shallot so made up the remaining volume using a mix of diced leftover red & white onion. I cannot wait to eat the leftovers tomorrow!

This was delicious!! I made it as per recipe and it turned out super-fine?

The recipe was easy to follow. I went heavy on the mushrooms and added a little extra wine. Regular Parmesan used instead of vegan and WOW, what a delicious flavor!

This was delishes!!! I made it with parmesan cheese and garlic and added some pepper at the end.
Thank you very much for sharing.. ☺

Made for the family- 3 kids under 9 – they loved it! Used soy sauce and green onions vice the shallot. Was delicious.

Thanks
Very easy and delicious recipe
Totally recommended

I made it with Basmati rice ( couldn’t find arborio rice) so I added a little bit of cream in the end, also added asparagus and it was delicious

I was looking for something simple for dinner on a cold winters night and this was just so perfect. I have always been a little intimidated to make risotto but the instructions were laid out so clearly it removed any fears that I had. This dish overall was so creamy and savoury. I had just ran out of wine :( but I can’t wait to include it the next time I make it. It was hard to save the leftovers for lunch the next day. I added some additional chopped baby spinach to give it a little colour.

Good but add a little less Tamari or coconut aminos. Recipe is also really creamy.

This recipe has become a staple in our house! It’s a perfectly easy dish to make and sooooo delicious and satisfying!

This turned out so good and it was super easy! Perfect for the weather getting chillier. I’m making a double batch next time…

I was surprised that you appeared to use the stems of the shiitake. Aren’t they too hard and woody? I’m used to leaving them out in Japanese cooking. I was afraid to use them in the recipe so I left out.

My boyfriend and I made this for dinner. It was so simple with such detailed instructions. We made our own vegan parmesan right beforehand too. We felt very accomplished on a weekday evening.

Also there were no leftovers. It was too good to let it sit in pot.

This was so delicious! I’ve never made risotto before and I’m really proud with how it came out. My boyfriend even went back for seconds!

I would probably double or 1.5 the recipe just because I wish there had been more of it for leftovers!

For me these were rather 3 than 4 servings for a full meal of a simple, basically one-pot dish, not fussy. But most importantly, super delicious! I finished it off with a little truffle oil instead of vegan parm, which was also wonderful. Will definitely make again :)

THIS WAS AMAZING! I used basil instead of parsley. Also, I also am at 5280 above sea level and it took quite a while to get the rice cooked perfectly but it was worth the wait! My husband and I both loved it! I will be sharing this recipe with others for sure!!!!! Thanks Dana! I appreciate you!

This recipe was delicious! My husband and I loved it. Was also good as leftovers. My only comment is that it took much longer than the recipe said to cook- probably 30-35 minutes.

I made this recipe on a super hectic weeknight and as soon as I sat down to eat it – it was like going back home. It is the ultimate comfort food with the best flavor and so easy to make. It is definitely going in my regular rotation. I didn’t think I’d ever have an easy vegan risotto!

Made this for the first time last night. Easy and very satisfying. My hubby said it was a “flavor bomb” and “my mouth is happy”. Try this one out – delicious.

I love this recipe. I tend to make a 1.5x batch to make sure my husband and I have leftovers because we can never get enough. I love how minimal the prep work is. I’ve made this time and time again following the recipe exactly and it’s always perfect.

This deserves 10 stars! Fantastic dish that is full of flavor! We used portobello mushrooms instead of Shitake and it was still really good. Make this stat!!

Made this on Sunday, and my house smelled incredibly fragrant and down right delicious (if that is possible). My boyfriend and I both LOVED this dish!! Thanks for the amazing recipe

Made a version of this as – I could not find it when ready to cook – oops! But almost to the letter.
I added a really amazing Sonomic almost vinegar, kind of a balsamic type of seasoning, yummy. I forgot the tamari or coconut aminos. It turned out fantastic, added some oven roasted asparagus. Thanks for this variation, will follow exactly next time and enjoy it your way!

Had some shiitake I wanted to experiment with and I am sooo glad I tried this! Absolutely delicious, and I added some kale for more of a veggie boost! Perfect! Thanks for the recipe!

I modified this for my electric pressure cooker and it was fantastic! I didn’t have white wine on hand, so I used 3.75c of hot veggie broth (the Better than Bullion No Chicken Base). I sauteed the onions for a few minutes before adding the shiitakes and then sauteed those for about 7 or 8 minutes. I used the 1/4c of nooch, a few shakes of black pepper, 2t thyme and 1t cracked rosemary. Once I stirred in the broth, I put the lid on and cooked it at high pressure for 5 minutes. Quick release and voila – delicious dinner before you know it!

I loved this recipe! I used nooch in it, then sprinkled a little vegan parm on top when I served it. I didn’t have any veggie broth, so I used chicken, and I added a squeeze of lemon at the end, which really brought all the flavors together. I also tossed some frozen peas in at the end for a little extra vegetable action! (I also skipped the wine because I didn’t have any!) I had never made risotto before – it always seemed really fussy – but this was easy and delicious. Thanks!

I may have shattered a full bottle of olive oil & flooded my bathroom while trying to get oil out of my clothes while cooking this, but at least I had delicious risotto to cheer me up! 5 stars for the recipe even when made by a 1 star human being.

Our area has been hit with back back snowstorms, leaving us snowed in. I’ve been craving this recipe (made it in the past and the family has LOVED IT) but didn’t have everything one hand. I used vegan butter for the oil, yellow onion and garlic for the shallot, crimini mushrooms for the shiitake, Bragg’s liquid aminos instead of coconut, and left out the vegan cheese/nooch. I did use 4 cups of broth along as well as white wine. It turned out creamy and rich tasting. You really can’t go wrong with this recipe or slight variations of it. I did offer nooch on the side, for those in our fam who enjoy the flavor. Thanks for this wonderful recipe!

Made this tonight, had a lovely flavour! Will definitely make it again, served it with tenderstem broccoli and baby asparagus on the side, was loved by the Mr and my mum who both are meat eaters, although are eating much less meat thanks to your great recipes! My partner hasn’t eaten meat for a month and even when he did buy a steak,he ended up feeding it to the dog!

Thank you for the recipe!
I made it yesterday with just one substitution – nutritional yeast instead of vegan parmesan. I had never made risotto before – I thought it was too complicated and hard to adapt to vegan diet. Both my Mom and my husband loved it and called it very restaurant-like. Mom asked me to cook it again some time soon. It was easy enough, I will oblige :)

I made this tonight and my kids devoured the entire pan. Soooo good!

I have NEVER made risotto, but this sounded delicious, so I gave it a try. What a delicious recipe–flavorful, fairly easy for my first attempt, and SO satisfying. I loved it. Thank you for sharing this.

Seriously delicious! My husband hates mushrooms so I also added asparagus for hi but he kept going back for more mushrooms. He even said, “I just love these.” We didn’t even get left overs because he kept eating more. Definitely making it again but putting half away before he can get to it next time!

This was absolutely amazing!! My non-vegan family loved it, and it was the hit of Christmas eve.

This was my first time making risotto and it came out fabulous.

Made this. I added 1/4 cup of go veggie vegan parmesan. I think it was too strong. I liked the taste better before I added it. I think I will make it without the vegan parmesan next time.

Made this for a potluck and it was the favorite dish. Many people asked to take some home with them! Made it today for the second time. My husband doesn’t like mushrooms and devoured his share – even he thought it was totally delicious. I didn’t have dry white wine but the recipe was great even without it. Today I skipped on the vegan Parmesan also and it was still delicious. Will definitely make this again and again.

Mmmm I made this without the vegan cheese and it was delish! Took me longer for the rice to cook but I also added more rice than the recipe said. Thanks so much! First risotto at home :)

I’ve just made this. Maybe it’s because I’m at 5200 ft above sea level, I had to put a lid on the rice while cooking so that it would become even al dente! And needed to cook about another 10-12 min. Otherwise, it tastes great!

This was so easy and so delicious with a creamy nutty favour! I paired it with some steamed broccoli with lemon juice. I also doubled it so we would have leftovers. I feel like the original recipe is more like 2 serving.

I made this last week and my husband and I LOVED it. Such depth of flavor and total comfort food while still being healthy. Next time I’ll double because we ate this all up and still wanted more!

I’ve made this twice now; both times were successful and incredibly delicious! This is a new favorite for myself and my boyfriend. Thank you!

I made this for dinner. I’ve never tried homemade risotto before as I had heard that it can be a little tricky. However, this dish was perfect. Texture of risotto was good, the caramelized mushrooms and shallots were delicious! It’s a keeper for our family. Thanks for the clear instructions.

I LOVE mushrooms and this meal made me so happy, I can’t wait to make it again! I used a combo of shiitake and baby bellas. My first time trying risotto and it wasn’t as intimidating as I thought! It came together fairly quickly and dirtied few dishes, which is always a weeknight plus. I am not vegan so I did add a bit of regular parmesan cheese at the end, but I’m sure it would be delicious with nutritional yeast as well. I couldn’t believe how creamy and comforting risotto could be without all the butter/cheese. Thanks for another great recipe!

I had a mushroom craving so we decided to try this recipe (first risotto we’ve made at home). We loved it so much, we went out the next day and bought more mushrooms to make it again. Definitely in our top five Minimalist recipes that we’ve tried.

Excellent recipe and very forgiving, I might add. I intended to make it as written, using dried thyme. I went to shake just a little more toward the end and I dumped a bunch of black pepper in by accident! There was no turning back so we ate it and it still came out fantastic. I’ll definitely make this one again.

So delicious! I put more mushrooms because that’s what I had. So filling. We made a whole meal out of it! My carnivorous husband loved it too.

Oh…my…goodness… this recipe is delicious!! My very first risotto and I must say, I killed it thanks to your awesome recipe and directions :)
Followed the recipe exactly however; I did not have white wine, so just omitted it and it turned out wonderful. So good that I had to write my first review / comment ever!
Love your blog and have made so many of your receipes. Thank you for the amazing GF and Vegan options!

First time making risotto and it was fantastic! We were impressed by how much flavor and richness we were able to get in the risotto (and without any butter!). I ended up using regular parmesan cheese, but it was nice to have healthier ingredients for the rest of the recipe. Thanks for a great recipe- excited to make this one again!

This recipe turned out absolutely delicious! I used baby Bella mushrooms instead and we loved it. The rice stirred up rich and creamy as it cooked in the skillet. I used the nutritional yeast option. Instead of coconut aminos, I used Braggs. I used vegetable broth for my sauteing and dried thyme. I omitted the wine. We would not have guessed it was vegan if I had not made it myself. This was my first time making a risotto. Thank you for the wonderful recipe.

This. Is. Delicious!!! I made this yesterday for a dinner party. They were skeptical when I said I brought a vegan dish and boy did I prove them wrong. This was flavorful, smooth and had just enough bite to keep it interesting. I’m writing this review while eating the leftovers. I used the entire 4 cups of broth because I added some extra mushrooms and it was the perfect amount. I didn’t have vegan parmesan cheese so I added straight nutritional yeast and I highly recommend doing so!! You don’t need it, but it adds that extra nutty flavor that I love.

Oops my last post didn’t include an actual rating ☺️

This is my first ever recipe review…. I had to because this one was perfect! Risotto can be tricky (for me lol), but this made it easy. Great taste and texture!

As we say in the south, GURRRRRRRL!

84-year-old mom loved it, 14-year-old son (very discriminating eater) loved it and the cook loved it!

Next time I’m going to try rosemary instead of thyme, just for fun, but it was perfect as is.

Thanks, again, Dana. You’re my favorite “cookbook.”

So easy and delicious! This will now be added to my routinal dinners.
I’m craving more already!! Your recipes never ever disappoint!

Delicious – my first risotto!
Family loved it.
Risotto took 30 minutes to cook.

Fantastic risotto!!

I loved this recipe! I found it to be simple and fairly quick to make and it definitely lived up to the comforting and creamy description. A perfect meal for a chilly fall evening. I will for sure make it again.

Happened to pick up some Shitake today whilst shopping then happened to see your recipe, so I thought I’d give it a go.
So easy and so delicious.
I always have to have something green on my plate so served with some steamed tenderstem broccoli.
Added a knob of vegan butter right at the end to make it a bit more creamy and indulgent, used nooch for the cheesy twang.
Another super easy, flavourful recipe to add to the collection.
Thanks for sharing Dana.