Thanks to almond butter and miso butter, this vegan risotto is especially creamy and aromatic. The miso butter is made in no time from margarine and a light miso paste, and gives the dish a pleasant, cheese-like flavor. Enjoy!

Ingredients

  • Prep: 15 min
  • Wait: 30 min
  • Total: 45 min
11
oz
button mushrooms
7
oz
spinach
2
onions
2
garlic cloves
2
tbsp
lemon juice
1
tbsp
thyme
5¼
oz
risotto rice
2
tbsp
almond butter
20
fl oz
broth
3⅓
fl oz
white wine
(Chardonnay, vegan)
1
tbsp
miso paste (light)
(see tips)
2
tbsp
margarine
½
tsp
pepper
Vegan risotto ingredients
Step 1
11
oz
button mushrooms
2
onions
2
garlic cloves
2
tbsp
lemon juice
2
tbsp
margarine
1
tbsp
miso paste (light)

Preparation

  • Slice the mushrooms

  • Dice the onions and garlic.

  • Squeeze the lemon.

  • Mix the butter with the miso paste. This mixture is what I call miso butter.

Vegan risotto, step 1: preparation
Step 2
11
oz
button mushrooms
1
garlic clove(s) (!)
7
oz
spinach
1
tbsp
miso paste (light)

  • Sear the mushrooms in a pan over high heat.

  • Fry the garlic for 30 seconds.

  • Fold in the spinach.

  • As soon as the spinach has wilted, stir in the miso butter and fry for another 2 minutes. Then set aside.

Vegan risotto, step 2: frying the mushrooms
Step 3
20
fl oz
broth
2
onions
1
garlic clove(s) (!)
1
tbsp
thyme
5¼
oz
risotto rice

  • Warm the broth in a separate pot, but don't let it boil.

  • Fry the onions in a pan. As soon as they're translucent, add the garlic and thyme & fry for another 30 sec.

  • Add the rice and sweat it for a few minutes.

Vegan risotto, step 3: toasting the rice
Step 4
3⅓
fl oz
white wine
20
fl oz
broth
2
tbsp
almond butter
2
tbsp
lemon juice

  • Deglaze the rice with the white wine.

  • As soon as the rice has absorbed the wine, add a ladle of broth.

  • Wait until the liquid has been absorbed, then add the next ladle, and so on.

  • Mix the last ladle with the almond butter and lemon juice and add it to the rice.

  • This whole step takes about 15 to 20 minutes.

Vegan risotto, step 4: adding the broth
Step 5
½
tsp
pepper

  • Fold the mushroom and spinach mixture into the rice.

  • Season with salt and pepper.

Vegan risotto, step 5: folding in the mushrooms
Vegan risotto, top-down shot
Vegan risotto, close-up

Tips

About the ingredients:

  • You can find light miso paste at Asian grocery stores, for example.
  • Instead of button mushrooms, dried porcini are also delicious. Just soak them in water beforehand and use the soaking water as broth.

Season

Season: April to May, September to November
  • spinach: April to May, September to November

Only main ingredients of 100 g or more, or a whole piece, count. Spices and small amounts are left out.

Nutrition

estimated per serving

  • 636kcal
  • 18.7 gProtein
  • 73.6 gCarbs
  • 23.5 gFat

Calculated from all ingredients, including the sides. Values vary depending on the product, the size of the vegetables and how you prepare them.

Cost Test phase

estimated per serving

about €2.40

What goes into the price

  • button mushrooms€0.68
  • spinach€0.40
  • almond butter€0.32
  • white wine€0.25
  • risotto rice€0.23
  • miso paste€0.14
  • onions€0.10
  • broth€0.09
  • margarine€0.07
  • lemon juice€0.07
  • thyme€0.05
  • garlic cloves€0.02

Total €2.41 per serving, rounded to about €2.40. Not counted: pepper.

This section is still in a test phase: a rough estimate based on conventional German discount-supermarket prices (as of September 2026). Only the amounts used are counted, excluding salt, pepper and spices.

My tips:

  • Since porcini aren't exactly cheap and also have a fairly strong taste, I often use half porcini and half button mushrooms.

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