Best Vegan Mushroom Risotto

Ingredients

• 3 tbsp olive oil
• 3 cloves garlic (finely minced)
• 1 c white onion (finely minced)
• 1 1/2 c Arborio rice
• 5 c vegetable broth (preferably homemade)
• 1/2 tsp ground turmeric
• 1 tsp Italian seasoning
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 5 oz Shiitake mushrooms (thinly sliced)
• 1 tbsp white Miso paste
• 3/4 c Kalamata olives (pitted)
• 1/4 c pine nuts
• 1/2 tsp lime zest
• 2 tbsp fresh parsley (chopped)

Instructions

1. 1

   --- Sauté the onion and garlic ---

2. 2

   Heat 2 tbsp of olive oil in a large non-stick pan and over medium heat. Add garlic, stir for 30-40 seconds and then discard. To the same pan add onion and sauté stirring occasionally for 7 minutes until translucent.

3. 3

   --- Add Arborio rice ---

4. 4

   Add Arborio rice to the onion and stir for constantly for 1-2 minutes until rice kernels start to become translucent.

5. 5

   --- Add spices and broth ---

6. 6

   Add turmeric, Italian seasoning, 1 tsp of salt, ¼ tsp of pepper as wells as 1 cup of warm vegetable broth. Allow the rice to soak up the broth almost entirely before adding another cup. Continue adding broth 1 cup at a time and stir from time to time until Risotto is cooked through.

7. 7

   --- Sauté the mushrooms ---

8. 8

   Heat the remaining 1 tbsp of olive oil in a smaller pan and over medium heat. Add sliced mushrooms and stir until they start to brown, about 5 minutes. Transfer to a plate.

9. 9

   --- Add Miso paste and the rest of the ingredients to the Risotto ---

10. 10

    In a medium bowl whisk Miso paste and ½ c of water. Add this mixture to the the pan with Risotto. When Risotto is cooked through, add mushrooms, olives, pine nuts, lime zest and adjust salt and pepper.

11. 11

    Add parsley and serve!