Creamy Mushroom Risotto

Creamy Mushroom Risotto with King Oyster Scallops that’s perfect for your next cozy dinner!
Makes 4 servings

6 cups of good quality vegetable stock
3 tablespoons olive oil, divided
3 tablespoons of vegan butter
6 med size king oyster mushrooms, chopped (reserve 2 whole Mushrooms for later)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups Arborio rice
1 cup dry white wine
2 teaspoons dried thyme
2 teaspoon salt, or to taste
1 teaspoon freshly cracked black pepper, or to taste
1/3 cup shredded vegan Parmesan cheese
2 tbsp of liquid coconut aminos or low sodium tamari
Few sprigs of dill for garnish


Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add diced onions, and cook until they look soft and translucent. Add mushrooms and cook, stirring them occasionally until they look soft. Stir in garlic, and cook until garlic is fragrant.

Add 1 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is is slightly toasted, 2 to 4 minutes. Add 1 tbsp of vegan butter then stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.

Start adding the vegetable stock, 1 cup at a time, allowing the stock to be fully absorbed before adding in the next cup. Stir the risotto continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Add the shredded vegan Parmesan. Season with additional salt and pepper.

King Oyster Mushroom Scallops:
Slice the mushroom into 1-inch thick rounds. Don’t toss the top.
Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat.
Add the mushroom scallops and the top and cook 3 to 5 minutes, until the bottoms are golden brown. Add the liquid coconut aminos or tamari. Cook 3 to 5 more minutes, until tender. Add more vegan butter if needed.
Sprinkle with salt, pepper. Serve the mushroom scallops on top of risotto.