Get ready to be impressed, no cap!
This Vegan Mushroom Risotto, made with our Dairy Free Butter, has such a creamy texture and delish mushroom flavor, you’ll be wanting to make this recipe over and over again!
Serves: 2-3
Prep time: 10 minutes
Total time: 30 minutes
Ingredients:
- 1 cup Arborio rice
- 400g cremini mushrooms sliced
- 250g shiitake mushrooms sliced
- 4 1/2 cups water
- 2 vegetable broth cubes
- 4 tbsps Earth’s Own Dairy Free Butter
- 1 medium onion diced
- 4 garlic cloves minced
- 6 sprigs of fresh thyme
- 1/4 cup vegan Parmesan
- 1 1/2 tbsps white wine vinegar
- 1 tbsp miso paste
- 1/4 lemon juiced
Directions:
- Prep all of your ingredients and set aside.
- Place your broth cubes and water into a sauce pan and heat on medium. Once simmering, place on low heat.
- Preheat a frying pan on medium. Once preheated, add 1 tbsp of Earth’s Own Butter, onions, garlic and cook for about 5 minutes.
- Add another 1 tbsp of butter, mushrooms and fresh thyme sprigs. Sauté everything for 7 mins.
- Add the last 2 tbsp of Earth’s Own Dairy Free Butter and Arborio rice, stirring constantly for 2 minutes. Remove thyme sprigs before continuing.
- Add 1/2 cup of broth to your pan and stir until the liquid is mostly absorbed. Repeat until you have no more broth remaining.
- Lastly, add the plant-based parmesan, lemon juice, white wine vinegar and miso paste. Mix until well-incorporated n’ creamy. Plate it up and enjoy!
