Field Mushroom & Lemon Thyme Risotto


Serves 4


6 cups warm vegetable stock

2 cups arborio rice

½ cup white wine (optional)

5 tbsp oil, divided

1 tbsp non-dairy butter (optional)

6 cups button mushrooms, sliced

1 medium onion, finely chopped

5 clove garlic, minced

1 roasted red pepper, julienned

1 large or 2 small zucchini, diced

1 tsp dried thyme

¼ cup nutritional yeast

½ cup coconut milk

1 tbsp lemon juice

3 tbsp chopped parsley

Sea salt & pepper TT


Preheat oven to 400℉.  Line baking sheet with parchment paper.

In a saucepan warm the vegetable stock on low heat.

In a medium pan heat 2 tbsp of oil over medium heat.  Sauté mushrooms and thyme until soft, 3-4 minutes. Remove from heat and save the mushrooms and liquid for later.

Lay red pepper on the baking sheet with the skins up. Roast for approximately 20 minutes, until they blacken. Remove from oven and place in bowl and cover. Once pepper has steamed for 10 minutes remove from the bowl, peel the skins, dice, and set aside.

Adjust heat to 350℉. Toss the zucchini with oil, salt and pepper, and place on bake sheet in oven for 10-12 minutes until they begin to brown, remove from oven and set aside.

In a large skillet or saucepan heat 2 tbsp of oil over medium. Sauté  onions for 1 minute then add garlic. Stir in arborio rice so the oil coats each grain and becomes golden and toasted. Deglaze the pan with white wine, stir often so the rice absorbs the wine and doesn’t stick to the pan.

Add warm stock to the rice, ½ a cup at a time, as the stock is absorbed by the rice, add more while stirring continuously. Once rice is al dente you can remove the pan from the heat, or add more stock and continue to cook if you prefer the rice softer.

Stir in the mushrooms,  parsley, coconut milk, lemon juice, zucchini, roasted red peppers, vegan butter and nutritional yeast, season and enjoy!


All types of mushrooms will work in this risotto. So use whichever you have on hand oyster, portobello, shiitake and crimini all work great.