Mushroom Risotto



1/41/2 cup good-quality vegetable stock

2 shallots finely sliced

6 cloves of garlic, minced

2 small-medium leeks, thoroughly washed finely chopped

1 1/2 teaspoons Herbs de Provence

1 teaspoon black pepper

3 sprigs of fresh thyme (more for garnish)

Dried mushrooms (porcini, shiitake, chanterelle etc) soaked RETAIN THEIR SOAKING WATER FOR STOCK

2 packets mixed mushrooms (or your favorite) sliced

1 teaspoon fresh thyme leaves

1 cup dry white wine

1 1/4 cups farro

23 cups good quality low sodium vegetable broth

23 tablespoons Cashew Cream

1 tablespoon low sodium Tamari

23 tablespoons of Nutritional Yeast (optional)

1/2 teaspoon Dijon mustard (optional)

Juice and zest of a lemon

1 cup frozen garden peas OR baby spinach OR baby kale

Finish with lemon zest, black pepper, and fresh thyme – lemon slices


  1. In a medium bowl soak the dried mushrooms in boiling water. Set aside.
  2. In a large pan heat 1/4 cup vegetable stock, add the shallots and cook on medium heat until softened, you may need to add a little more stock if the pan becomes dry. Add the garlic, leeks, Herbes de Provence, black pepper, and thyme. Stir well and cook for about 2-3 minutes more.
  3. Drain the soaking mushrooms PLEASE RETAIN THE SOAKING WATER FOR  THE STOCK! Coarsely chop the soaked mushrooms. Add to the pan along with the sliced fresh mushrooms, sprinkle over a little more fresh thyme.
  4. Add the farro, stir well to combine.
  5. Pour over 1 cup dry white wine, let it bubble away for a moment or two,
  6. Start adding the mushroom and vegetable stock about 1/2 a cup at a time. Stir well and allow it to be absorbed before adding more. Continue until all the stock is used up.
  7.  By now the grain should be tender, if not continue adding stock, stirring, and cooking until you reach the desired consistency.
  8. Add 2-3 tablespoons of the cashew cream, taste after each addition to determine if you need more.
  9. Stir in the Tamari, Dijon mustard and Nutritional Yeast if using
  10. Taste again. Add the juice and zest of a lemon and sprinkle over more fresh thyme leaves and black pepper if desired.
  11. Serve!

Keywords: Mushroom Risotto

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