Vegan Tahini Mushroom Risotto is worth every bit of stirring, trust us. Using a mixed pack of mushrooms infuses this risotto with umami, while tahini adds earthy richness. The key to creating its trademark consistency is to gradually add the liquid while constantly stirring the grains. This helps the starches release from the rice, creating that coveted creaminess we all know and love.
- 6 to 7 cups vegetable broth
- 2 Tbsp extra-virgin olive oil
- ½ cup chopped shallots
- 1 lb mixed mushrooms, torn or sliced (such as cremini, shiitake, oyster, and/or maitake)
- 3 garlic cloves, minced
- 1 Tbsp fresh thyme leaves
- 1½ cups Arborio rice
- 2 Tbsp white miso paste
- ½ cup dry white wine, such as pinot grigio
- 1 cup frozen/thawed green peas
- 2 Tbsp Soom Tahini
- ¾ tsp coarsely ground black pepper
- 1 tsp lemon zest
- Bring broth to a gentle simmer in a large saucepan.
- Heat oil in a large, high-sided skillet over medium. Add shallots and cook until soft, about 3 minutes. Increase heat to medium-high and add mushrooms. Cook 6 to 7 minutes, until mushrooms soften. Stir in garlic and thyme; cook 2 more minutes, stirring often.
- Reduce heat back to medium, and add rice and miso paste; cook until grains begin to crackle, about 2 minutes. Stir in wine and cook until most of the liquid evaporates, about 2 minutes.
- Add broth to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, about 25 to 30 minutes. (It should take 3 to 4 minutes for each addition to be absorbed.)
- Add peas and continue cooking until the rice is creamy, about 5 more minutes. Remove from heat and stir in tahini, black pepper, and lemon zest. Taste and adjust seasonings as needed (you may want extra salt if your broth was a lower-sodium variety). Serve immediately.