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Vegan Mushroom Risotto

Here is my take on mushroom risotto... it's Vegan with a little dash of Jamaica. From our kitchen to yours, Enjoy!


1/4 cup olive oil 3/4 pound assorted fresh mushrooms, cleaned and roughly chopped 1/2 cup chopped shallots (about 2 shallots)

2 Scallion, chopped 3 cloves garlic, minced 1 tablespoon white truffle oil, if not available any oil will work 1 1/2 cups arborio rice 1/2 cup dry white wine 1 teaspoon dried thyme 1/2 scotch bonnet pepper, finely minced. Seeds removed for less heat 3-4 cups low sodium vegetable broth 1/2 cup full-fat coconut milk 2 tablespoons white miso paste 1 tablespoon lemon juice Salt and pepper to taste

a hand full of chopped fresh parsley for garnish

Instructions: Pour the olive oil in a large pot and place it over medium heat. When hot, add the mushrooms in an even a layer. Cook for about 5 minutes on each side, until tender and browned. Remove the mushrooms and transfer them to a plate. Add the truffle oil to the pot, heat about one minute. When the oil is hot, add the shallots. Cook them for about 5 minutes, stirring occasionally, until they just begin to brown. Stir in the garlic and scallion, cook for another minute. Stir in the rice then cook it about 2 minutes, while stirring, it begin to turn translucent. Stir in the wine and thyme. Bring the wine to a simmer and allow it to cook until fully absorbed by the rice, stirring frequently. Now start 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.

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 of firmness in the center of the grains. Now, stir in the coconut milk and miso until the miso is dissolved. Allow the rice to continue cooking until the coconut milk has been absorbed. Test for doneness and add a bit more broth and cook a few minutes more if needed. Remove the pot from heat and stir in the lemon juice and mushrooms. Season with salt and pepper to taste, then finish it off with a sprinkling of fresh parsley.

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