Ingredients
2.5 cups sliced mushrooms (cremini, shiitake, or oyster)
3 tbsp olive oil, plus extra for finishing
8 cups warm vegetable broth
2 cloves garlic, minced
2 shallots, finely diced
1.5 cups arborio rice
¾ cup dry white wine
1 cup Maia Shred from Maia Farms
2 tbsp coconut aminos
2 tbsp Maia Flour (for added umami and protein)
3 tbsp vegan butter (or dairy butter if vegetarian)
2 tbsp fresh thyme, chopped
2 tbsp fresh sage, finely chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh lemon juice
Sea salt, to taste

Freshly ground black pepper, to taste
To garnish:
Fresh parsley and thyme
Drizzle of olive oil
Vegan Parmesan (or dairy Parmesan if vegetarian)

Directions
Prepare the mushrooms
Heat 1½ tbsp olive oil in a large saucepan or wide pot over medium heat. Add sliced
mushrooms with a pinch of sea salt and sauté for 5–7 minutes until softened and lightly
golden. Stir in coconut aminos and Maia Shred, cooking for another 2–3 minutes to
allow the flavours to absorb. Remove from the pan and set aside.
Build the risotto base
In the same pot, add remaining olive oil. Sauté shallots over medium heat for 2–3
minutes until translucent. Add garlic, thyme, and sage, stirring for 30 seconds until
fragrant.
Toast the rice
Add arborio rice and stir continuously for 4-5 minutes, allowing the grains to lightly toast
and become translucent around the edges.
Deglaze with wine
Pour in the white wine and stir until fully absorbed.
Cook the risotto
Begin adding warm vegetable broth, ½–1 cup at a time, stirring gently and allowing
each addition to absorb before adding more. Continue this process for 20-30 minutes,
until the rice is creamy and tender but still slightly al dente.
Finish the dish
Stir the mushroom–Maia mixture back into the risotto. Add Maia Flour, vegan butter,
lemon juice, parsley, salt, and black pepper. Stir well and cook until fully incorporated
and creamy.
Rest & serve
Remove from heat and let rest for 2 minutes. Garnish with fresh parsley, thyme, and a
drizzle of olive oil before serving.