{"id":41261,"date":"2020-11-06T09:39:25","date_gmt":"2020-11-06T01:39:25","guid":{"rendered":"https:\/\/flexhk.com\/2020\/11\/06\/recipe-creamy-vegan-mushroom-risotto-from-connoisseurus\/"},"modified":"2024-09-02T15:17:07","modified_gmt":"2024-09-02T07:17:07","slug":"recipe-creamy-vegan-mushroom-risotto-from-connoisseurus","status":"publish","type":"post","link":"https:\/\/like2say.com\/flexhk\/recipe-creamy-vegan-mushroom-risotto-from-connoisseurus\/","title":{"rendered":"RECIPE: Creamy Vegan Mushroom Risotto"},"content":{"rendered":"<p>[vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_empty_space][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_column_text]<br \/>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column width=&#8221;1\/4&#8243;][vc_empty_space][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<p><span style=\"font-weight: 400;\">Flex Studio Director <\/span><a href=\"https:\/\/flexhk.com\/pilates\/heather-thomas-shalabi\/\" target=\"_blank\" rel=\"noopener noreferrer\"><b>Heather Thomas Shalabi<\/b><\/a><span style=\"font-weight: 400;\"> shares a vegan recipe she made last Thanksgiving\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cThis is what I made last Thanksgiving and it was delicious!\u201d says Heather. \u201cOf course I used Lite Coconut milk.\u201d Rich, creamy and bursting with umami flavor, you\u2019d never guess this filling dinner was diary-free. Enjoy this special seasonal recipe from <\/span><a href=\"https:\/\/www.connoisseurusveg.com\/mushroom-risotto\/\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"font-weight: 400;\">Connoisseurus<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27609\" src=\"https:\/\/flexhk.com\/wp-content\/uploads\/2024\/03\/Mushroom-Risotto-goodoldvegan.jpg\" alt=\"\" width=\"640\" height=\"800\" \/><\/p>\n<p><b>Prep Time<\/b><span style=\"font-weight: 400;\"> 10 minutes\u00a0<\/span><\/p>\n<p><b>Cook Time<\/b><span style=\"font-weight: 400;\"> 35 minutes\u00a0<\/span><\/p>\n<p><b>Total Time<\/b><span style=\"font-weight: 400;\"> 45 minutes<\/span><\/p>\n<p><em><span style=\"font-weight: 400;\">Serves: 4 Calories 583 kcal<\/span><\/em><\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\/4 cup olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">3\/4 pound assorted fresh mushrooms, cleaned and roughly chopped<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\/2 cup chopped shallots (about 2 shallots)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">3 garlic cloves, minced<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 tablespoon white truffle oil (recommended, but you can substitute another tablespoon of olive oil if preferred)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 1\/2 cups arborio rice<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\/2 cup dry white wine<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 teaspoon dried thyme<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 teaspoon dried rosemary<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\/2 teaspoon rubbed sage<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">3-4 cups low sodium vegetable broth, warmed<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\/2 cup full-fat coconut milk<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 tablespoons <\/span><i><span style=\"font-weight: 400;\">white miso paste<\/span><\/i><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 tablespoon lemon juice<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\/2 cup frozen peas, thawed<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Salt and pepper to taste<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Instructions<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Coat the bottom of a large pot with olive oil and place it over medium heat.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">When the oil is hot, add the mushrooms in as even a layer as possible (cook them in 2 batches if you don&#8217;t have much room).<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Allow the mushrooms to cook for about 5 minutes on each side, until tender and browned.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Remove the mushrooms from the pot and transfer them to a plate.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Add the truffle oil to the pot and give it a minute to heat up.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">When the oil is hot, add the shallots. Cook the shallots for about 5 minutes, stirring occasionally, until they just begin to brown.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Stir in the garlic and cook for about 1 minute more, until very fragrant.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Stir in the rice and cook it for 1 to 2 minutes, stirring constantly, until it begins to turn translucent.<\/span><\/li>\n<li style=\"font-weight: 400;\"><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Stir in the wine, thyme, rosemary and sage. Bring the wine to a simmer and allow it to cook until fully absorbed by the rice, stirring frequently.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Begin adding the broth to the pot, about 1\/2 cup at a time, bringing each addition to a simmer and allowing it to cook until fully absorbed by the rice before adding the next batch. Stir the rice frequently as it cooks.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">After about 3 to 3 1\/2 cups of broth have been added (this should take a bit less than 20 minutes) the rice should be very creamy and almost fully cooked, with just a bit if firmness at the center of the grains. At this point, stir in the coconut milk and miso. Stir well to fully dissolve the miso.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Allow the rice to continue cooking until the coconut milk has been absorbed. Test the rice for doneness and add a bit more broth and cook a few minutes more if needed.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Remove the pot from heat and stir in the lemon juice, peas and mushrooms.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Taste-test and season with salt and pepper to taste.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Serve.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Happy Thanksgiving, all!<\/p>\n<p>&nbsp;<\/p>\n<p>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/4&#8243;][vc_empty_space][\/vc_column][\/vc_row][vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_empty_space][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Flex Studio Director Heather Thomas Shalabi shares a vegan recipe she made last Thanksgiving<\/p>\n","protected":false},"author":2,"featured_media":34493,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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