Vegan Mushroom and Leek Risotto with Miso Mushrooms
Creamy vegan risotto with flavorful miso and garlic roasted mushrooms.
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Cooking tools:
- Skillet
- Saucepan
- Pot
- Stove
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 2 tbsp olive oil
- 12 oz fresh mushrooms
- 1 tbsp white miso paste
- 3/4 tsp dried thyme (or 1 tbsp of fresh thyme)
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 large leek (white & light green parts only), sliced
- 1/4 tsp kosher salt, plus more to taste
- 1 cup arborio rice
- 1 cup frozen peas (optional)
- Freshly cracked black pepper
- Italian flat-leaf parsley (for topping)
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