Creamy Miso Mushroom Risotto

Super simple
Super simple
Super simple
Super simple
0:50 m

Shiitake mushrooms, miso paste, and risotto rice - a marriage made in culinary heaven. This deliciously easy vegan pasta dish is creamy, rich and earthy - the perfect evening meal after a long day. Don't believe us? Try it for yourself and tell us we're wrong.

Start cooking ➞




For the miso stock

<item-todo-done>50g dried porcini mushrooms<item-todo-done><item-todo-done>2 tbsp white miso<item-todo-done>

For the risotto

<item-todo-done>2 tsp olive oil<item-todo-done><item-todo-done>250g chestnut mushrooms<item-todo-done><item-todo-done>220g Arborio risotto rice<item-todo-done><item-todo-done>175ml dry white wine<item-todo-done><item-todo-done>75g plant-based butter<item-todo-done><item-todo-done>1 large onion<item-todo-done><item-todo-done>1 tsp sea salt<item-todo-done>

To serve

<item-todo-done>2 tsp oat cream<item-todo-done><item-todo-done>60g plant-based parmesan<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> black pepper<item-todo-done><item-todo-done> fresh chives<item-todo-done>

Before you start

Soak the dried mushrooms and miso in a deep bowl or jug of 800ml boiling water until softened (around 20-30 minutes) | Medium saucepan | Spatula | Ladle

Make the miso mushroom stock

  • Soak the dried mushrooms and miso for at least 20-30 minutes per the “Before you start” instructions above.

Meanwhile, prepare the ingredients

  • Chop the chestnut mushrooms and rehydrated porcini mushrooms IF NEEDED, squeezing out any excess liquid from the mushrooms with your hands back into the soaking bowl, and reserving the stock.
  • Peel and finely chop the onion.
  • Peel and mince the garlic cloves.

Start the risotto

  • Melt the butter and olive oil in a medium pan over medium heat.
  • Add the chopped onion with the salt and fry, stirring regularly, for 5-8 minutes, until soft, translucent and golden (but not browning).
  • Add the garlic and cook for a further 2 minutes.
  • Add the chopped mushrooms, season with salt and pepper and cook until softened (around 8 minutes).
  • Add the rice, stir to coat and cook for 1 minute.
  • Pour in the wine and cook until the alcohol evaporates.

Cook the risotto

  • Once the wine evaporates, add a ladleful of miso mushroom stock.
  • Let the rice simmer and cook, stirring gently and regularly, until the stock is absorbed by the rice, then add another ladle of stock to the pan and repeat.
  • Carry on cooking and adding stock as necessary, until the rice is tender and the risotto looking creamy (which may take up to 30 minutes.
  • If you run out of stock, add some more water.

Season and serve

  • Take off the heat and stir through the crème fraîche or oat cream as needed to make your risotto very creamy.
  • Add the grated plant-based parmesan and zest of the lemon to taste.
  • Add a splash more water to loosen if necessary, then serve by dolloping into shallow bowls with some cracked black pepper and chopped herbs or rocket on top.

Cost per portion


CO2e per portion

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