Vegan Mushroom Pine Nut Risotto

Vegan Mushroom Pine Nut Risotto

Vegan Mushroom Pine Nut Risotto

Risotto is one of the easiest and versatile dishes there is and it’s delicious. And with all the new vegan products coming out these days, they are tasting better and better all the time. This is one of my favorite recipes and I guarantee you no one will know it’s vegan!


Serves 2-4

  • ½ large yellow onions, diced
  • 1 Tbsp fresh thyme leaves
  • 2 Tbsp fresh parsley, finely chopped
  • 2 ½ cups mushrooms of choice, finely chopped
  • 2 Tbsp Miyoko’s butter
  • 1 cup arborio risotto rice
  • 6 cups vegetable stock
  • ¼ cup vodka
  • 7 Tbsp Miyoko’s vegan butter
  • Pink salt and black pepper, to taste
  • ½-¾ cup vegan Parmesan


  • ½ cup toasted pine nuts and ½ cup vegan Parmesan


  • In a 6-quart saucepan heat the Miyoko’s butter on high heat. Add the onions, thyme, parsley, and mushrooms. Stir for 3 minutes. Add the rice and stir until evenly coated, about 1 minute. Add the wine or vodka and cook for another minute. Pour 3 cups of the stock into the pan to cover an inch above the rice. Stir and bring to a boil stirring often. As the rice absorbs more stock, add 1 cup of stock at a time, and cook on medium heat, stirring constantly. This should take about 20 minutes to cook the rice. If you need more liquid, add a little bit at a time until it turns just soft with very little liquid left. You don’t want any crunchiness in the rice, and you don’t want it mushy.
  • When the risotto is done, turn off the heat and add the 7 tablespoons Miyoko’s butter, ½ to ¾ cup vegan Parmesan (depending how cheesy you want it), and season with salt and black pepper to taste. Check the risotto first before adding more salt. Serve in a bowl and top with more vegan Parmesan and toasted pine nuts. Serve with a nice glass of red wine.