Creamy Vegan Mushroom Risotto

Indulge in a comforting bowl of creamy vegan mushroom risotto. Arborio rice cooked to perfection with a mix of mushrooms and finished with a splash of cashew cream makes for a rich and hearty dinner.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

Arborio rice

1 1/2 cups

Mixed mushrooms

8 oz (such as cremini, shiitake, and oyster), sliced

Onion

1/2 cup, finely chopped

Garlic

3 cloves, minced

Vegetable broth

4 cups

Olive oil

2 tbsp

Cashew cream

1/2 cup

Nutritional yeast

2 tbsp

Fresh thyme

1 tbsp, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onions and cook until translucent.

2. Stir in garlic and cook until fragrant.

3. Add the mixed mushrooms and fresh thyme; cook until mushrooms are soft and browned.

4. Stir in Arborio rice and cook for 2 minutes, ensuring grains are well-coated.

5. Gradually add vegetable broth, one cup at a time, stirring continuously until liquid is absorbed before adding more.

6. Once rice is cooked and creamy, stir in cashew cream, nutritional yeast, salt, and pepper.

7. Adjust seasoning to taste and serve hot.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat risotto in a saucepan over low heat, adding a splash of vegetable broth or water to loosen the consistency, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.