Creamy Vegan Mushroom Risotto Recipe
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Loading... - Emma Maclean
- 29 Aug 2024
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Indulge in the rich flavors of Italy with this creamy vegan mushroom risotto recipe, perfect for a cozy night in or a special occasion. This dish is a game-changer for vegan risotto lovers, with a velvety texture and an explosion of earthy mushroom flavors.
Ingredients
- 1 cup Arborio rice (Italian short-grain rice)
- 4 cups vegetable broth, warmed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mixed mushrooms (e.g., cremini, shiitake, and button), sliced
- 1 cup white wine (optional, or use additional broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegan butter or margarine (e.g., Earth Balance)
- 1/2 cup cashew cream (see notes)
- 1 tablespoon nutritional yeast
- Fresh parsley, chopped (optional, for garnish)
Cashew Cream
- 1 cup cashews
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Instructions
- Soak the cashews: Soak the cashews in water for at least 4 hours or overnight. Drain and rinse the cashews, then add them to a blender with 1/2 cup fresh water, lemon juice, and salt. Blend until smooth and creamy.
- Heat the broth: Warm the vegetable broth in a separate pot and keep it simmering on low heat.
- Sauté the onion and garlic: In a large, shallow pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Add the Arborio rice: Add the Arborio rice to the pot and cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted.
- Add the wine (optional): If using wine, add it to the pot and cook until the liquid is almost completely absorbed, stirring constantly.
- Add the mushrooms: Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 3-4 minutes.
- Start adding the broth: Add 1/2 cup of warmed broth to the pot and cook, stirring constantly, until the liquid is mostly absorbed. Repeat this process, adding the broth in 1/2-cup increments, and waiting for it to be absorbed before adding more. This process should take about 20-25 minutes, or until the rice is cooked and creamy.
- Add the thyme, basil, salt, and pepper: After 10 minutes of adding the broth, stir in the dried thyme, basil, salt, and pepper.
- Add the cashew cream and nutritional yeast: When the rice is cooked, remove the pot from the heat. Stir in the cashew cream and nutritional yeast until well combined.
- Add the vegan butter: Stir in the vegan butter until melted and well combined.
- Serve and garnish: Serve the risotto immediately, garnished with chopped fresh parsley if desired.
Tips
- For an extra creamy risotto, add more cashew cream or use a non-dairy yogurt.
- Use different types of mushrooms or add other vegetables, such as bell peppers or zucchini, to the risotto for added flavor and texture.
- Experiment with various herbs and spices, like saffron or paprika, to give the risotto a unique flavor profile.
- Serve the risotto with a side of roasted vegetables or a simple green salad for a well-rounded meal.
Indulge in this creamy vegan mushroom risotto and experience the rich flavors of Italy, vegan-style!
