creamy risotto

There’s nothing like a creamy risotto! What’s even better is if it’s packed full of umami from the miso paste. This Creamy Vegan Miso Mushroom Risotto is seriously so comforting, hearty, and packed full of flavour.

Creamy Vegan Miso Mushroom Risotto

vegetable broth

shiitake mushrooms

porcini mushrooms (around 6 large sliced pieces)

butter

mushrooms

tbsp white miso paste

tsp salt

onion

garlic

dry arborio rice

white wine* (see notes)

salt (or

pepper

Chopped fresh flat leaf parsley or sweet basil

Vegan parmesan cheese

Heat a large pot. Add in the vegetable broth and dried mushrooms. Leave over high heat until it comes to a boil. When it comes to a boil, lower the heat and leave it at a simmer.

You can remove the shiitake mushrooms form the sbroth and slice those up to mix in the rest of the fresh mushrooms.

Broth

Heat a large pot or dutch oven over medium high heat. Add in the vegan butter or olive oil.

Once hot, add in the mushrooms. Cook down the mushrooms for 3 t0 4 minutes. Once they’ve cooked down, leave them untouched for 5 minutes over medium high heat to allow them to brown on the sides.

Move the mushrooms around and then leave the remaining side to brown for another 5 minutes.

Afterwards, add in the miso paste. Mix it well to coat the mushrooms in the paste. Cook for another 1-2 minutes.

Turn off the heat and set the mushrooms aside.

Miso Mushrooms

In the same pot or dutch oven, heat 2 tbsp vegan butter or olive oil over high heat.

Once hot, add in the onion. Sauté for 1-2 minutes.

Add in the garlic and then sauté until aromatic.

Add in the rice and coat it well in the oil and garlic/onion mixture.

Over high heat, pour in the white wine. Mix the rice well and leave the wine to evaporate.

At this point, the rice will release some of its starches.

Lower the heat to medium high and then scoop 1 cup of the broth into the risotto.

Mix well and then leave the risotto to cook over medium heat, stirring every 30 seconds, to prevent the rice from sticking at the bottom of the pot.

When the rice absorbs most of the liquid, scoop another 1 cup of broth and add it to the risotto. Continue to mix occasionally.

Mix in the miso paste and then mix well. Season the risotto with some salt, to taste.

Repeat steps 8 - 9 and continue adding broth as needed to cook down the rice. It will take around 30-35 minutes to get al dente grains.

The risotto will thicken from the starches of the arborio grains. Patience is really the key in cooking a good, creamy risotto!

When the grains are al dente and almost cooked to your liking, add the miso mushrooms back into the pot. Taste the risotto and season with more salt, to taste, if needed.

Mix everything well. You can add a bit more broth to cook the rice down a bit more and if you don’t want it too dry.

When you’re happy with the doneness of your risotto and the consistency. Turn off the heat.

Serve the risotto immediately and enjoy while hot! You can garnish your risotto with some herbs of your choice or top it with some vegan parmesan cheese.

Risotto

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

Spring Asparagus Risotto

low-sodium chicken or vegetable broth

olive oil

shallots (chopped)

arborio rice

dry white wine

lb thin asparagus spears (tough ends trimmed, cut 2-inches long)

lemon juice

parsley

Parmigiano-Reggiano (plus more for serving)

salt and fresh cracked pepper (to taste)

tsp grated lemon zest

In a large saucepan, heat broth over medium-high heat.

When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.

Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.

Add the wine and stir until it is absorbed.

Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.

Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.

When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.

Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. 



PRINT FULL RECIPE: https://www.skinnytaste.com/spring-asparagus-risotto/

Asparagus Risotto

Butternut Squash Risotto is all you need this winter.

Butternut Squash Risotto

c. low-sodium chicken broth

onion,

butternut

garlic,

c. white wine

c. Parmesan

tbsp. sage

Yes, it's so relaxing and well worth the time.

No, it takes FOREVER. I'd rather just order it somewhere else.

Delicious! Great recipe, would make again. Also very kid friendly. If you'd told me when I was five that this was cheesy rice with pumpkin I would have eaten the whole pot.

Very yummy! We grew a lot of butternut squash this year, so I’m glad we have an easy recipe to follow.

Amazing recipe! Only things I changed were 1) I used vegetable broth instead of chicken, and 2) I used Pecorino Romano cheese instead of Parmesan. Wonderfully delicious!! 😊

So good! The only change was the use of vegetable stock rather than chicken. The sage took it to another level, don't leave that part out! Will definitely make again.

This is delicious! I used vegetable broth and vegetable “butter”. Also, I added a little bell’s seasoning that you normally use for stuffing instead of the sage because I didn’t have any on hand. My vegan and gluten free daughters loved it! Thank you for a wonderful recipe! :)

Just made this recipe and it was a hit. I added some shrimp and it was over the top.

https://streaming.hearstdigitalstudios.com/955162de-28e4-4100-81a1-674ec37c38d8/video_rover_16x9_1080p_hd_1628626383_58584.mp4

Butternut Squash Risotto is the perfect way to make one cold winter fave, into something even better suited for the fall. The sweet chunks of tender butternut squash are the perfect compliment to buttery, cheesy risotto

Make It Fell Like Fall In Milan With This Butternut Squash Risotto

Filled with the flavors of fall, this pumpkin risotto features arborio rice slow cooked with onion, garlic, broth, pumpkin puree, and cozy spices until creamy and delicious!

Creamy Pumpkin Risotto

chicken stock (you can also use chicken or vegetable broth)

pumpkin

salt

nutmeg

cinnamon

⅛-¼ teaspoon ground cayenne (optional)

olive oil (extra virgin)

½ medium yellow onion

garlic (minced,

Parmesan cheese

In a large saucepan or medium stockpot over medium-high heat, add chicken stock, pumpkin puree, salt, nutmeg, cinnamon, and cayenne. Stir ingredients to combine and bring them to a boil, then reduce heat to low and keep the broth at just below a simmer.

In a separate stockpot or Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add onion and cook for 2-3 minutes until translucent. Add garlic and cook for about another minute until fragrant.

Add rice to the pot with the onion and cook for 2-3 minutes, stirring constantly and ensuring all the rice is coated with oil and slightly toasted. Add about a half cup of the stock to the rice and cook until the stock is completely absorbed, stirring occasionally.

Repeat the process of adding and cooking the stock until about one cup of stock is left. Test the texture of your risotto to determine how much more stock you need to add. Cook until the rice is al dente, or still has a slight bite to it. I ended up with about a half cup of broth leftover. This process should take close to 45 minutes.

Once your rice has reached your desired consistency, remove the pot from the heat and stir in the parmesan cheese. Serve risotto immediately.

Creamy Parmesan (No Wine) Risotto is a rich, creamy, and comforting classic Italian dish that may be intimidating but is actually quick and easy to make.

Creamy Parmesan (No Wine) Risotto

chicken stock, divided

teaspoons lemon juice (or lime juice)

water

salt (to taste)

black pepper (to taste)

Parmesan cheese, grated

parsley,

In a large skillet, melt butter over medium-high heat. Sauté the onion and garlic until soft and translucent, about 4 minutes.

Add rice and mix well until it is fully coated with the butter. The rice will look shiny once coated.

Pour in 1/2 cup of the chicken stock with the lemon juice and stir to combine. Once the rice has absorbed all the liquid, bring down the heat to medium low.

Add one cup of chicken stock and continuously stir until the liquid is absorbed, about 5 minutes. Repeat, one cup at a time, with the remaining stock. This will take about 20-25 minutes until done.

Stir in 1/2 cup water. Once the risotto reaches your desired consistency, remove the pan off of the heat.

Add in Parmesan cheese and parsley and stir to combine. Add salt and pepper to taste. Garnish with extra chopped parsley on top, if desired, and serve warm.

I made this. Turned out fantastic!  Great instructions!

Really good. Subtle, but flavorful.  I only used about 3-3 1/2 cups of stock, but besides that, it was pretty much the same.  Also squeezed the juice of 1 lemon for lemon juice.  Not sure what that measures out to.  I added mushrooms because I like a little more stuff in there.  I'll probably add some peas next time as well.

This risotto was soo good and creamy! Definitely a keeper!

The risotto was SO good!!! It was my first time ever cooking it and it was so easy. My husband was a huge fan! I didn't make the scallops but instead searved it with chicken breast in a creamy mushroom and spinach sauce. The pairing was amazing together!

Such a wonderful &amp; flavour-packed risotto! I loved the addition of parsley. So simple, but works like a charm! This will be my go-to risotto recipe from now on.

This easy brown rice risotto with mushrooms turns the traditional risotto upside down! Using a “secret” ingredient to give regular brown rice a look and feel much like cooked arborio rice. I’m here to show you how to make risotto with brown rice for a simple weeknight meal.

Creamy Brown Rice Risotto

brown rice

broth

Salt and pepper (to taste)

yeast

garlic powder

parsley (for garnish (optional))

Cook brown rice according to the package instructions. If you’re using brown rice in bulk, boil 2 cups of water per 1 cup of rice then let simmer with the lid on for 40 minutes.

Heat vegetable broth over medium heat in a small saucepan.

At the same time, combine beans, 1 Tablespoon of olive oil, 2 tablespoons of veggie stock, 2 Tablespoons of nutritional yeast, and salt in a food processor until smooth (like hummus). Set aside.

In a large saucepan, heat mushrooms with 1 tablespoon of olive oil with salt and pepper until lightly browned, about 3 to 4 minutes.

Once the mushrooms are cooked, reduce heat and add cooked brown rice. Then add the warmed vegetable stock and let simmer for 4 to 5 minutes. Once the time is up, add bean puree to the pan and thoroughly combine. (Note: you may not need to use the entire amount of puree, it is up to your discretion.) Add garlic powder and salt and pepper to taste.

Once risotto is thickened to your liking, remove from heat, top with parsley if using and serve.

This 15-minute Instant Pot shrimp risotto is a meal dreams are made of: Restaurant-quality risotto made with simple ingredients in the comfort of your own home! Chicken broth, plump, lemony shrimp, sweet shallots, and wilted spinach add flavor to this simple, hands-off risotto.

Instant Pot Lemony Shrimp Risotto

extra virgin olive oil, (divided)

shrimp

kosher salt, (divided)

lemon

red pepper, (optional)

shallot

Arborio rice

broth (32 ounces)

spinach leaves

unsalted butter

Set the Instant Pot or other multicooker to Sauté and add 1 tablespoon of the extra virgin olive oil. When the oil is hot add the shrimp and 1/4 teaspoon of the salt. Sauté the shrimp until just cooked through, 3 to 4 minutes, then transfer to a medium bowl. Press Cancel. Toss the shrimp with the lemon zest and crushed red pepper, if using.

Set the Instant Pot to Sauté again. Add the remaining 2 tablespoons olive oil and shallot and cook, stirring frequently, until the shallot begins to soften, 2 to 3 minutes. Add the rice and cook, stirring, until the rice is translucent, about 2 minutes. Add the broth and another 1/2 teaspoon salt. Stir to scrape up any brown bits on the bottom of the pot. Lock the lid and set to cook on high pressure for 6 minutes.

When cooking is complete, press Cancel and carefully quick-release the pressure.

Stir for a minute or two to thicken the risotto, then add the spinach, butter, and remaining 1/4 teaspoon salt, stirring just until the spinach is wilted. Serve topped with the shrimp and their juices.

Fantastic! This Shrimp Risotto was so easy and hardly took any time at all. Whole family loved it. Delicous!!!

this is the most incredible shrimp risotto recipe i have ever tried. so light yet so indulgent at the same time!!!!

I love this recipe so much, I make it 2-3 times a month! I love risotto but I'm always turned off by how time consuming and labour intensive it is. 6 minutes in the pressure cooker though? Absolute MAGIC and the juicy shrimp adds so much flavour!

Love the creaminess of the risotto in 6 mins!  The final dish was a bit bland; and I added garlic powder, a hearty pinch of cayenne, Tellicherry fine Black pepper, and 1/2 of the lemon used for zest to the pot.  Our garden did not have enough spinach so I added Rainbow chard with the ribs removed.  Mixed well with the dish.    

I think, because we like garlic, that I will add fresh, crushed garlic to the shallots and the crushed red pepper to the rice and broth to get a more amp'd up heat!  

Suzy, I am a huge fan!  I just needed a bolder flavor.  Maybe the stove top method will be bolder.   I will do stove top the next time!

It's a win! I've been doing a similar chicken thighs risotto for a few years that my family loves. So I adapted this to add as said wine during rice saute and some butter at the end along with shredded pecorino romano cheese with extra stock to desired creaminess. Also used chopped/minced garlic during shrimp saute and tossed in frozen spinach at end as I could not find fresh at the store but it worked great as I usually used frozen peas in the chicken version.

Absolutely delicious ! 
First thing i made with my instant pot and what a delight !

This recipe was so quick, easy and delicious! It was my first time making risotto in the instant pot and it turned out perfect.

I made it the stove top way. Based on the comments I added 2 cloves of garlic with the shallots and a little dried basil. I used the 1/2 c of white wine at the beginning and also a splash of lemon juice.  I sprinkled a little sweet paprika on the shrimp while I was cooking them (inspired by the shrimp and beans recipe).  Absolutely delicious. I’m not much of a cook, and I love that these recipes are so accessible and make me glad I can try something new and have it turn out well.  Pre-ordered my cookbook last week.

This didn’t work out for me, just very bland.

I made this recipe in my instanta pot. OMG! It was fabulous I’ve made it with homemade stock and better than bullion! Both were excellent! I didn’t use as much  salt  as the recipe called for.

Savory, delicious and super flavorful. Soy glazed salmon piled over miso-flavored risotto packed with shiitake mushrooms. Made with simple ingredients and ready in about 40 minutes. A perfect dish to transform your dinner into a next-level flavor bomb!

Japanese Style Risotto with Seared Salmon

olive oil (divided)

shiitakes

soy sauce

brown onion (finely chopped)

celery (finely diced)

garlic (minced)

rice (like sushi rice

dry white wine (or sake)

chicken broth

black pepper (for serving)

chives (for serving)

sesame seeds (for serving)

brown sugar

salmon fillets

seasoning

We start by marinating the salmon fillets. In a shallow dish, combine soy sauce, white wine and brown sugar. Add salmon fillets, coat both sides. Set aside to marinate.

chopping

In the meantime, tear the shiitakes into small pieces, finely dice the celery stalk, mince the garlic and finely chop the onion.

sautéing

Heat 1 tablespoon oil over high in a heavy bottomed pot or skillet. Add shiitakes and cook until they release their moisture. Add 1 tablespoon oil and cook until they start to brown. Stir in soy sauce and cook for 1 minute more. Remove from skillet.

cooking

Reduce heat to medium low and add 1 tablespoon oil. Then add the celery, onion and garlic. Cook for 2 minutes until fragrant. Add rice and toast for 1 minute. Deglaze with white wine, simmer for 2 minutes while scraping up the brown bits from the bottom of the skillet using a wooden spoon.

simmering

Add 2 ladles chicken broth at a time, stirring frequently, until the broth has been almost completely absorbed before adding the next 2 ladles. Cook until the rice is almost al dente, about 15 minutes. It&#39;s possible that you don&#39;t need to use up all of the broth. Stir in shiitakes. Dissolve miso with 2 tablespoons hot broth and add to risotto. Simmer about 5 minutes until the risotto is ready, add more broth if needed.

searing

In the meantime, prepare the salmon. Heat oil and butter over medium high in a nonstick skillet. Add salmon and sear 4 minutes per side.

serving

Serve salmon over risotto, top with black pepper, chives and sesame seeds. Enjoy!

What an incredible dish! Definitely one I'll be adding to my rotation.

This was incredible. I made it for my mom tonight and didn’t make any changes at all to the recipe. The risotto took around 45 minutes. She declared it “the best thing I’ve ever made”.

This was absolutely fabulous! Made it with crimini as that’s what I had on hand. Seared the salmon in a hot pan and it was delicious. Served with some sautéed green beans with sesame oil and seeds on top of all. Thank you!

Great week night meal!  Easy to make, simple ingredients and loved by my whole family!  Second time ai make this…this recipe is a keeper😋

I love the ingredients in this dish. I made the mistake of forgetting to remove the mushrooms and so needed a couple more cups of broth. My biggest struggle is with searing the salmon. I hear its best to make sure your pan is nice and hot (med-high) and I had 5-6 oz portions. I did this and after 2 minutes when I flipped the salmon it was burnt. I turned it down and then took it off after a few minutes and it was raw on the inside. I don't know what I am doing wrong? The salmon had been out at room temp marinading for about a half hour. Any suggestions?

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Creamy Vegan Miso Mushroom Risotto

Spring Asparagus Risotto

Butternut Squash Risotto

Creamy Pumpkin Risotto

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Top 10 creamy risotto recipes from across the web

The most viewed creamy risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegan Miso Mushroom Risotto

Spring Asparagus Risotto

Butternut Squash Risotto

Creamy Pumpkin Risotto

Creamy Parmesan (No Wine) Risotto

Creamy Brown Rice Risotto

Instant Pot Lemony Shrimp Risotto

Japanese Style Risotto with Seared ...

Lobster Risotto

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The most viewed creamy risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine