Description
A quick, dairy-free risotto that is creamy, savory, and ready in just 20 minutes. Using cashew cream and umami-rich mushrooms, this dish delivers restaurant-quality comfort food without the hassle.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- ½ cup raw cashews
- 1 cup fresh water (for blending cashews)
- 8 oz mushrooms (cremini, shiitake, or button), sliced
- ¼ cup dry white wine (optional)
- 2 tablespoons fresh thyme leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vegan butter
- 2 tablespoons nutritional yeast
- Salt and black pepper to taste
- 1 teaspoon white miso paste (optional)
- 1 teaspoon lemon zest (optional)
Instructions
- Soak raw cashews in hot water for 15-20 minutes until soft. Drain, rinse, and blend with 1 cup fresh water until completely smooth to create cashew cream.
- Heat olive oil and vegan butter in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
- Add Arborio rice to the skillet and stir constantly for 1-2 minutes until the edges become translucent and the rice smells nutty.
- Pour in white wine (or extra broth) and scrape the bottom of the pan to release browned bits. Simmer until the liquid evaporates.
- Push rice to one side of the pan and add sliced mushrooms to the empty side. Cook for 3-4 minutes until mushrooms release moisture and brown. Stir mushrooms into the rice.
- Add 1 cup of warm vegetable broth to the pan. Stir frequently. When mostly absorbed, add another cup. Repeat until rice is tender but al dente (about 8-10 minutes total).
- Remove pan from heat. Stir in cashew cream and nutritional yeast. Add fresh thyme leaves and season with salt and pepper to taste.
- Serve immediately, topped with extra thyme, a drizzle of olive oil, or vegan parmesan.
Notes
Use warm broth to ensure even cooking. Toast the rice well to prevent mushiness. If the risotto is too thick, add a splash of extra broth. Do not freeze, as the texture will become grainy.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
Keywords: vegan risotto, mushroom risotto, creamy risotto, quick dinner, gluten-free, plant-based, cashew cream, weeknight meal