# Creamy Plant-Based Mushroom Risotto

*A comforting, umami-packed risotto with mushrooms and soy milk for creaminess.*

By [Plant-Based](https://paragraph.com/@plant-based) · 2024-12-17

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![](https://storage.googleapis.com/papyrus_images/497c2e7deacc2739b25619a9fc45f6da.png)

**Ingredients:**  
1 cup risotto rice (arborio, carnaroli, or any short-grain rice available)  
1 tbsp olive oil  
1 cup dried shiitake mushrooms (rinsed, soaked, and drained)  
½ cup white button mushrooms, thinly sliced  
2 garlic cloves, minced  
¼ cup shallot or onion, finely chopped  
½ cup dry white wine  
3 cups [mushroom broth](https://paragraph.xyz/@plant-based/umami-mushroom-broth) (hot, kept warm in a saucepan)  
⅓ cup unsweetened soy milk  
2 tsp nutritional yeast  
½ tsp dried thyme  
½ tsp dried rosemary  
1 tsp soy sauce  
2 tbsp fresh parsley, chopped  
Juice of ½ lime  
Salt and freshly ground black pepper, to taste

![](https://storage.googleapis.com/papyrus_images/dcbd461b44a619147c61da176dc15b31.png)

**Instructions:**  
1\. Heat olive oil in a medium saucepan over medium heat. Add the shallots (or onion) and garlic, and sauté for about 2 minutes until softened.  
2\. Add the mushrooms, thyme, and rosemary. Cook until golden and slightly browned, about 4-5 minutes.  
3\. Add the risotto rice to the pan and stir for 1-2 minutes until well coated in oil and lightly toasted.  
4\. Pour in the white wine and stir until mostly absorbed.  
5\. Add the mushroom broth, one ladle (about ½ cup) at a time, stirring frequently and letting the liquid absorb before adding the next ladle. Continue until the rice is tender and creamy, about 15-18 minutes. You may not need all the broth.  
6\. Stir in the unsweetened soy milk, nutritional yeast, and soy sauce. Cook for another 2 minutes to bring everything together.  
7\. Season with salt and freshly ground black pepper to taste. Add the juice of ½ lime and stir in the chopped parsley. Enjoy!  

**Profile: Risotto**

![](https://storage.googleapis.com/papyrus_images/9fb639fec6b1e9d2567e48c9712d021a.png)

Rice fields in Vercelli, Italy. Photo by Vecteezy.

Risotto is a beloved Italian dish that dates back centuries, originating in Northern Italy’s rice-growing regions. It’s renowned for its creamy texture achieved by patiently stirring starchy short-grain rice with broth. Arborio and carnaroli are popular varieties, but any short-grain rice will do if these aren’t accessible.

The key is patience as risotto invites you to slow down, stir gently, and let the ingredients shine. A squeeze of lime in this plant-based twist adds brightness, while soy milk and nutritional yeast create the creaminess without dairy.  

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*Originally published on [Plant-Based](https://paragraph.com/@plant-based/creamy-plant-based-mushroom-risotto)*