RECIPE
17 INGREDIENTS16 STEPS35MIN

Mushroom Risotto

3.5
4 Ratings
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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This is a rich, creamy mushroom risotto made with arborio rice, mixed mushrooms, garlic, vegan parmesan and parsley. This decadent vegan mushroom risotto tastes like it was cooked the traditional slow and painful way, but it wasn’t! (Partnership with Panasonic)

35MIN

Total Cooking Time

17

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2
Vegetable Bouillon Cubes
Vegan Chicken
4 cups
Hot Water
2 cups
Dried Porcini Mushrooms
1 lb
Wild Mushrooms , roughly chopped, de-stemmed
Any Assorted Mushrooms
1 pinch
1 pinch
Freshly Ground Black Pepper
1
Medium Yellow Onion , finely chopped
2 cloves
Garlic , minced
1 1/2 cups
3/4 cup
Dry White Wine
1/4 cup
Soy Cream
1/4 cup
Vegan Parmesan Cheese
(optional)
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Directions

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Step 1
In a microwave-safe dish, place Vegetable Bouillon Cubes (2) dissolved in Water (4 cups) , and Dried Porcini Mushrooms (2 cups) and heat in the Panasonic Microwave Oven until it simmers, about 5 mins.
Step 2
Use a fork or slotted spoon to remove the mushrooms from the broth. Save the broth for later.
Step 3
Roughly chop the mushrooms and set aside both the mushrooms and the broth in separate bowls.
Step 4
Press the 'Saute' button on your Instant Pot, and heat Olive Oil (2 Tbsp) and Vegan Butter (1/4 cup) .
Step 5
Add the Wild Mushrooms (1 lb) , not the rehydrated ones, and season with a pinch of Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) .
Step 6
Cook mushrooms stirring occasionally until brown, about 8-10 mins.
Step 7
Add Yellow Onion (1) , Garlic (2 cloves) and reserved porcini mushrooms and cook until onions are soft, stirring frequently, about 3-5 mins.
Step 8
Add Arborio Rice (1 1/2 cups) and toast, stirring constantly, for 3 mins or until it’s slightly toasted but not brown.
Step 9
Add Soy Sauce (1 Tbsp) and White Miso Paste (1 Tbsp) and stir to combine.
Step 10
Add Dry White Wine (3/4 cup) and stir, for 2 mins or until wine has evaporated slightly.
Step 11
Add the broth we set aside earlier and submerge rice fully.
Step 12
Close Instant Pot and the pressure valve. Hit the 'Pressure Cook' button and set for 5 mins.
Step 13
After 5 mins, then open valve to release pressure, STAND BACK.
Step 14
Remove the lid and stir the risotto until you get a creamy consistency.
Step 15
Stir in Soy Cream (1/4 cup) and Vegan Parmesan Cheese (1/4 cup) , if using, and parsley.
Step 16
Season to taste with salt and pepper and serve immediately, garnished with additional vegan parmesan and Fresh Parsley (to taste) . Cooking results may vary depending on microwave oven used.

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