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Ingredients
- Arborio Rice: 1 ½ cups
- Vegetable Broth: 4 cups (keep warm)
- Olive Oil: 2 tbsp
- Onion (finely chopped): 1 medium
- Garlic (minced): 3 cloves
- Mushrooms (sliced, button or cremini): 2 cups
- White Wine (optional): ½ cup
- Coconut Cream or Cashew Cream: ½ cup
- Nutritional Yeast: 3 tbsp (for cheesy flavor)
- Fresh Thyme: 1 tsp, chopped (or ½ tsp dried)
- Salt & Black Pepper: to taste
- Fresh Parsley: for garnish
Instructions
Step 1: Sauté Aromatics
- Heat olive oil in a large pan over medium heat.
- Add onion and cook for 3–4 minutes until translucent.
- Add garlic and cook for another 1 minute until fragrant.
Step 2: Cook Mushrooms
- Add sliced mushrooms to the pan.
- Sauté for 5–7 minutes until they release moisture and start to brown.
- Season lightly with salt, black pepper, and thyme.
Step 3: Toast the Rice
- Stir in Arborio rice with the mushrooms and onions.
- Cook for 1–2 minutes, stirring frequently, until rice edges look translucent.
Step 4: Deglaze with Wine (Optional)
- Pour in white wine and stir until mostly absorbed.
- This adds depth of flavor but can be skipped if avoiding alcohol.
Step 5: Add Broth Gradually
- Begin adding warm vegetable broth, ½ cup at a time.
- Stir constantly and allow rice to absorb the liquid before adding more.
- Continue until rice is creamy and tender, about 18–20 minutes.
Step 6: Make It Creamy
- Reduce heat to low.
- Stir in coconut cream or cashew cream and nutritional yeast.
- Adjust seasoning with salt and pepper as needed.
Step 7: Serve
- Spoon the risotto into bowls.
- Garnish with fresh parsley and a drizzle of olive oil if desired.
- Serve immediately while creamy and hot.
Tips for Perfect Risotto
- Stirring constantly helps release the rice’s natural starch, creating a creamy texture.
- Keep broth warm; adding cold liquid can slow cooking.
- For extra flavor, add a splash of soy sauce or tamari instead of salt.
- Mix in spinach or peas at the end for added color and nutrients.
