Low Iodine Vegan Wild Mushroom Risotto
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Learn more →Ingredients
4 servings
- 5 cups vegetable broth
- 1 oz dried porcini mushrooms
- 3 tbsp olive oil, divided
- 12 oz mixed fresh wild mushrooms (cremini, shiitake, oyster, or a combination), sliced
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine (vegan-certified)
- 1 tsp fresh thyme leaves
- 3 tbsp nutritional yeast
- 2 tbsp vegan butter
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Combine the vegetable broth and dried porcini mushrooms in a large saucepan over medium heat until the broth is hot and the mushrooms have softened, about 10 minutes. Remove the porcini with a slotted spoon, roughly chop them, and set aside. Keep the broth warm over the lowest heat setting.
- 2
Heat 2 tbsp of the olive oil in a 12-inch wide skillet or sauté pan over medium-high heat until shimmering. Add the fresh mushrooms in a single layer and cook undisturbed for 3–4 minutes until the undersides are deep golden brown, then stir and cook for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Season with salt and pepper, then transfer to a plate and set aside.
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