|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Scented with a shiitake mushroom broth, woodsy thyme, and dry white wine, this recipe for creamy-yet-dairy-free vegan mushroom risotto is refined comfort food, not to mention significantly healthier than butter-and-cheese-laden varieties.
The key to a perfect vegan risotto is all in the wrist because constant stirring is a must. Feel free to add other vegetables such as broccoli or leeks to this recipe. It's incredibly versatile and easy to dress up with a variety of herbs and spices and dairy-free to boot.
- 4 ounces dried shiitake mushrooms
- 1/2 cup boiling water
- 2 1/2 cups vegetable broth
- 1/4 cup lemon juice
- 2 cups spinach (chopped)
- 1 teaspoon sea salt (plus more to taste)
- 2 tablespoons olive oil (divided)
- 2 large cloves garlic (finely chopped)
- 1/2 cup onions (finely chopped)
- 8 ounces crimini mushrooms (sliced)
- 1 teaspoon dried thyme
- 1 cup Arborio rice (uncooked)
- 1/2 cup dry white wine
- 1 tablespoon dairy-free soy margarine
- 1 1/2 tablespoons nutritional yeast
- Black pepper (to taste)
In a small heatproof bowl, combine the shiitake mushrooms with the boiling water and let them soak, uncovered for 30 minutes. Drain the liquid into a medium-sized saucepan and use the mushrooms for another purpose.
Add the vegetable broth to the saucepan, bring the mixture to a boil, reduce the heat to a simmer, and cover.
In a small bowl, toss together the lemon juice, spinach, and salt. Set aside.
In a separate heavy-bottomed saucepan over medium heat, warm 1 tablespoon of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6 to 8 minutes.
Add the crimini mushrooms and thyme and cook until the mushrooms are soft, about 4 minutes more.
Add the remaining 1 tablespoon of olive oil and the rice and, stirring constantly, cook until the rice is evenly coated and making snapping and popping noises, about 4 minutes.
Add the wine, stirring constantly, until all of the liquid is completely absorbed.
Ladle 3/4 cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed. Continue to add the broth in 3/4-cup increments, allowing the liquid to be absorbed before another addition until the rice is translucent around the edges but still solid in the middle and the rice is of a creamy consistency, about 20 minutes.
Add the reserved spinach-lemon juice mixture and cook for just about 2 to 3 minutes, stirring constantly, or until the spinach is wilted and bright green.
Stir in the dairy-free soy margarine and nutritional yeast. Add salt and pepper to taste and serve immediately.