Vegan Mushroom Risotto with Yondu

March 25, 2021

A risotto that is so mushroomy and packed with flavor that you forget it’s vegan! This recipe uses East Asian flavors like Shaoxing cooking wine, white pepper, and Yondu, a concentrated savory boost. The flavor of the Yondu is similar to an intense dashi and pairs well with the meatiness of the mushrooms. Risotto does take a bit of time, and the results are worth it. The recipe technically makes 2 servings, but you might be like me and eat the whole thing yourself.  

Servings: 2


4 cups of water

2 Tbsp of Yondu

⅓ cup of Shaoxing wine 

1-2 Tbsp of neutral oil

7 oz of organic white button mushrooms

1 organic garlic clove

¼ of a yellow onion

¾ cup of rice (short grain or arborio)

1 bay leaf

¼ tsp of white pepper

1 tsp of lemon juice

2 Tbsp of oat milk (or another creamy plant based milk)

Salt to taste

Green onions to garnish - optional

Kale to garnish - optional


  1. Wipe off the dirt from the mushrooms. 
  2. Thinly slice the mushrooms and reserve the stems.
  3. Fill a pot with 4 cups of water and add the mushroom stems. Bring the water to a boil. Once the water is boiling, lower the heat to a gentle simmer and add 2 Tbsp of Yondu. Leave on the lowest heat setting with the lid on. Have a ladle nearby. 
  4. Mince the garlic clove and onion. Set aside.
  5. Place a pan over medium high heat and pour in 1 Tbsp of neutral oil. 
  6. Once the pan is hot, toss in your mushrooms. Sprinkle some salt and cook until softened, around 3-4 minutes. 
  7. After the mushrooms have softened, lower the heat to medium. Toss in the onions and cook for another 3-4 minutes. 
  8. Add the garlic, bay leaf, and rice to the pan. If the pan is looking dry, add another 1Tbsp of oil. Be sure to keep the heat on medium low and stir so the garlic doesn’t burn. 
  9. When you hear the rice crackling, add in the shaoxing wine. Stir and cook until the shaoxing is absorbed.
  10. Once absorbed, ladle in enough Yondu broth to just cover the rice. Cook and stir often. 
  11. Add more broth when the rice looks dry. Keep stirring and adding broth once the rice absorbs it. 
  12. Cook until the rice is tender but still al dente. This should take around 20-25 minutes.
  13. At this point, add another ladle of broth and take the pan off the heat. Stir vigorously and add 2 Tbsp of oat milk. Season with white pepper and salt to taste. 
  14. Squeeze a bit of lemon juice and serve!

This recipe was created by Local Roots Recipe Contributor Katie Yun/

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