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]
- 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
- 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.
- 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.
- 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.
- 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.