Vegan Creamy Mushroom Risotto

This decadent risotto is made with Arborio rice, sautéed mushrooms, and a rich cashew cream. It offers a delicious depth of flavor without any dairy, perfect for a cozy dinner.

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

Ingredients

Arborio rice

1 cup, Vegetable broth

4 cups, Olive oil

2 tablespoons, Onion

1 small, diced, Garlic

3 cloves, minced, Baby bella mushrooms

8 oz, sliced, White wine

1/2 cup, Raw cashews

1/2 cup, Nutritional yeast

2 tablespoons, Lemon juice

1 tablespoon, Salt

to taste, Black pepper

to taste, Fresh parsley

for garnish

Instructions

1. Rinse and soak the cashews in hot water for at least 30 minutes.

2. In a blender, combine soaked cashews, nutritional yeast, lemon juice, and 1/4 cup of water. Blend until smooth and set aside.

3. In a large pan, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant.

4. Add sliced mushrooms and cook until they start to brown.

5. Stir in Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

6. Pour in white wine, stirring constantly until the liquid is absorbed.

7. Gradually add vegetable broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next.

8. Once the risotto is creamy and the rice is tender, stir in the cashew cream.

9. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Storage

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

Reheating

Reheat risotto gently on the stove over low heat, adding a splash of vegetable broth to maintain its creamy texture.

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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.