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.
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
This recipe was created by Local Roots Recipe Contributor Katie Yun/ @bothand.nyc
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