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one green planet

This mushroom risotto is a great recipe to have in your back pocket if you ever need some serious comfort. The addition of tahini and miso complement the umami taste of mushrooms and create a plate with different tones of flavors and extremely creamy textures. Plus, it isn't nearly as time consuming as some other risotto recipes.

Mushroom, Tahini, and Miso Risotto [Vegan, Gluten-Free]

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  • 1 3/5 cups brown risotto rice
  • 1 and 1/2 pounds mushrooms
  • 1 clove of garlic
  • 2 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon nutritional yeast
  • 2 teaspoon miso
  • 1/2 teaspoon thyme
  • Vegetable stock
  • Pink Himalayan salt
  • Black pepper
  • Fresh parsley


  1. Soak brown rice for at least 4 hours. Clean mushrooms and sauté them in a pan with 1 tablespoon of extra virgin olive oil, garlic, and salt.
  2. Cook them for about 6 minutes, adding a little stock if needed. Season with thyme and set aside. Drain and rinse well brown rice and lightly toast it in a pot for about 2 to 3 minutes, stirring often. Add stock until covering rice.
  3. Add a bit of salt and cook for about 20 minutes, continuing adding the stock while rice absorb it. Add mushrooms (storing 4 tablespoons for serving) and cook for 5 more minutes. It's really important rice to not be too sticky as tahini and nutritional yeast are going to absorb water and make it super creamy.
  4. Turn off the heat and add tahini, miso, nutritional yeast, and 1 tablespoon olive oil. Stir well until all ingredients are going to be dissolved. If too sticky or dry, add a little stock. Allow it to rest for 3 minutes. Serve with reserved mushrooms, parsley and black pepper.

Nutritional Information

Per Serving: Calories: 427 | Carbs: 67 g | Fat: 12 g | Protein: 14 g | Sodium: 167 mg | Sugar: 3 g Calculation not including salt or vegetable stock. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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