When you’re craving carbs and comfort, risotto is your dish. We’ve made risotto a couple times for the blog before and you all seem to love it. So, with my newfound love for caramelized mushrooms, I couldn’t have imagined a better way to serve up a new spin on risotto. Shall we?
Next come shallot and shiitake mushrooms, which are sautéed until golden brown. Ideally, the mushrooms start to dry out a little and become deep golden brown and caramelized for the ultimate hearty mushroom flavor.
Caramelization happens when the mushrooms have plenty of space to touch the pan without overlapping, so use your largest pan or pot to ensure they have plenty of room to swim.
Once caramelized, it’s time to add your rice, some white wine, and fresh herbs. This is where the flavor begins to really develop.
Lastly, add vegetable broth a little at a time, keeping a consistent low simmer and stirring frequently until the rice achieves an “al dente” texture – soft with a little bite.
Once the rice is done, turn the heat off, add your vegan parmesan cheese (or just some nutritional yeast or other vegan cheese of choice), and stir to combine.
Mmm – cheesy, hearty carbs.
We hope you LOVE this risotto! It’s:
Easy to make
& So delicious
This would make a great weeknight meal when you’re craving something comforting and nourishing and need it on the table fast. It would also be great for hosting, especially when paired with something like our Best Vegan Meatballs, Best Whole Roasted Cauliflower, Vegan Ricotta Sun-dried Tomato & Pesto Salad, and your favorite red or white wine.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Caramelized Shiitake Mushroom Risotto
- 3 1/2 - 4 cups vegetable broth (or store-bought)
- 2 Tbsp avocado or olive oil (if avoiding oil, sub water)
- 3/4 cup thinly sliced shallot
- 1/4 tsp each sea salt and black pepper
- 2 cups sliced Shiitake mushrooms, hardy / woody stalked removed (or other similar mushroom)
- 1 Tbsp coconut aminos (or tamari // soy sauce)
- 1 Tbsp chopped fresh thyme (or sub dried)
- 1 cup arborio rice (works best here - we recommend not subbing other grains)
- 1/4 cup dry white wine (or omit)
- 1/4 cup vegan parmesan cheese (plus more for serving // or sub nutritional yeast)
FOR SERVING (optional)
- Fresh chopped parsley
- Vegan Parmesan Cheese
- In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
- In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes - stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving - not necessary, but it makes a nice garnish.
- Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
- Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.
- Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should take about 15-20 minutes.
- Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.
- To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).
- Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.
*Recipe adapted from Food Network.
*Nutrition information is a rough estimate for 1 of 4 servings calculated with oil, with lesser measurement of vegetable broth, and without optional ingredients.