Total time: 30 minutes
Serves 3
3 1/2 - 4 cups vegetable broth
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 (or other similar mushroom)
1 Tbsp tamari
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 parmesan or sub nutritional yeast
Fresh chopped parsley
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 tamari 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 parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more 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 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.
Calories 420