I first made this vegan mushroom risotto last year, for an incredibly special trip. The route would take us over a glacier for a few kilometres. We would hike along its entire length, and set up camp somewhere beyond its head. It was going to be a unique trip, and I figured we should “celebrate” with an extra delectable dinner.
As with some of the other recipes on this blog, I looked for inspiration in my kitchen. This recipe is an adaption of my all-time favourite vegan mushroom risotto by RainbowPlantLife.
Fair warning: swapping arborio rice with quick-cooking instant rice technically doesn’t make a risotto.
But this, instead of the continuous stirring, slow-cooking original requires so much less fuel and time! And it still results in a wonderfully creamy, comforting rice dish. Packed with not one, nor two, but four sources of umami goodness: miso paste, dried mushrooms, mushroom powder (or bouillon cube), and nutritional yeast. And honestly, “miso butter” is an objectively fancy ingredient!
If you’re looking for more gluten-free recipes, I have a section here!
Miso Butter Mushroom Risotto
Ingredients
Dry Mix
- 180 g instant white rice
- 20 g dried mushrooms1
- 1 tsp mushroom powder2
Spice Mix
- 1 tsp garlic powder
- 1 tsp dried thyme
- 3 tbsp nutritional yeast
Creamy Sauce Mix
- 2 tbsp vegan butter
- ¼ tsp white miso3
Instructions
At Home
- Mix the creamy sauce ingredients to make an umami-packed miso butter. Pack in a container with a tight lid. Pack the spice mix into one container, and the rest of the ingredients into a resealable bag.
At Camp
- Put the dry ingredients into the pot and pour just enough water to cover. Bring to boil.
- Stir occasionally and add more water if it starts looking dry. If using quick-cooking rice, this should take about 5-7 minutes to cook.
- Take off flame and add the spice mix and miso butter. Stir to combine thoroughly.
Notes
- If available, go for a mix of different mushroom types. Otherwise, a single type, such as shiitake or porcini, works too.
- Substitute with ½ bouillon cube.
- If using red miso, which is stronger, use ⅛ teaspoon.