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vegan one-pot creamy mushroom risotto - featured image

Vegan One-Pot Creamy Mushroom Risotto with Fresh Thyme

  • Author: Lisa
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

A rich, creamy, and deeply flavorful vegan risotto made in a single pot. Using soaked cashews and white miso for creaminess, this dish is naturally gluten-free, requires minimal cleanup, and delivers the comfort of traditional risotto without dairy.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 4–5 cups (1–1.2 liters) vegetable broth, warm
  • ½ cup (120ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • ½ cup (60g) raw cashews, soaked
  • 1 tablespoon white miso paste
  • 1 pound (450g) cremini mushrooms, sliced
  • 2 tablespoons fresh thyme leaves
  • 4 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 3 tablespoons extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Soak cashews in boiling water for 15 minutes. Drain and blend with ½ cup fresh water and white miso paste until smooth. Set aside.
  2. Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium heat. Sauté diced onion with a pinch of salt for 3-4 minutes until soft. Add garlic and cook for 1 minute.
  3. Add Arborio rice to the pot and stir for 2 minutes until edges are translucent and nutty.
  4. Pour in white wine and stir until almost completely absorbed.
  5. Add remaining 1 tablespoon olive oil and sliced mushrooms. Cook for 4-5 minutes until browned, then stir into the rice.
  6. Add 1 cup warm vegetable broth. Stir and simmer until mostly absorbed. Repeat adding broth one cup at a time, stirring occasionally, for 20-25 minutes until rice is al dente.
  7. Remove from heat. Stir in cashew cream mixture, fresh thyme leaves, and season with salt and pepper. Adjust consistency with warm water if needed.
  8. Serve immediately, topped with extra thyme and olive oil.

Notes

Keep the broth warm while cooking to prevent shocking the rice. Do not rush the mushrooms; browning them is key for savory flavor. Taste before adding extra salt as miso and broth vary in sodium. This recipe does not freeze well due to texture changes in rice and cashew cream.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380
  • Sugar: 4
  • Sodium: 450
  • Fat: 12
  • Saturated Fat: 2
  • Carbohydrates: 55
  • Fiber: 3
  • Protein: 10

Keywords: vegan risotto, one-pot meal, creamy mushroom risotto, gluten-free dinner, plant-based comfort food, cashew cream, white miso

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Find it online: https://bymiarecipes.com/vegan-one-pot-creamy-mushroom-risotto-with-fresh-thyme/