I love this recipe. It is a go to when I'm cooking for friends and family as it never disappoints. On a weeknight when I have little time or motivation to cook, I will put everything except the vegan cheese or cashew cream sauce in an instapot which will cook it in 20 minutes total. I add the vegan cheese at the end and garnish. I'll often steam vegetables in the microwave or roast them in the oven, as it only takes a few minutes to put them on as well.
*This recipe is very forgiving and I often eyeball everything.
CREAMY MUSHROOM RISOTTO
Serves 4
Ingredients
2 cups of washed short-grain rice. (Sushi or Aborio work well.)
5 cups of warm vegetable broth (I enjoy a chicken-flavored broth for this recipe.)
5 - 10 cloves of garlic (To taste)
12-16 oz of mushrooms (Porcini if you're fancy. Baby bellas taste great too!)
2 medium diced white onions (You can use a handful of shallots instead...if you're fancy.)
1.5 cups seasoned cashew cream or cultured and soft vegan cheese (Treeline Herb and Garlic or Miyokos smoked mozzarella are great here.)
Cashew Cream
3/4 cups raw cashews
1 1/2 cups of water
2 tablespoons nutritional yeast
Pinch of Salt
Optional: Handful of fresh herbs like basil.
Blend all ingredients in a high-speed blender until smooth. Add during the last step.
Instructions:
Sauté the aromatics In a large pan, heat a bit of olive oil over medium heat. Add your diced onions and sauté until soft and translucent, about 5-7 minutes. Toss in the minced garlic and cook for another minute or two until fragrant.
Cook the mushrooms Add your mushrooms to the pan, stirring occasionally until they release their moisture and begin to brown. This will take around 8-10 minutes. For deeper flavor, let the mushrooms get a little crispy on the edges.
Add the rice Stir the rice into the pan, coating it with the onion, garlic, and mushroom mixture. Let the rice cook for 1-2 minutes, allowing it to absorb the flavors before adding any liquid.
Gradually add the broth Pour in a ladleful of warm vegetable broth, stirring the rice gently. Once the liquid is absorbed, add another ladle of broth. Repeat this process until all the broth has been used up, stirring frequently. This gradual addition of broth is what gives risotto its creamy consistency. The process should take about 20-25 minutes. Be patient and enjoy the transformation!
Incorporate the cashew cream or vegan cheese Once the rice is tender and the dish has a luscious texture, stir in the seasoned cashew cream or your choice of cultured vegan cheese. This adds an extra layer of creaminess and flavor that will make the dish irresistible.
Serve and enjoy Taste and adjust seasoning as needed. Serve your creamy mushroom risotto immediately, perhaps with a sprinkle of fresh herbs or a dash of black pepper. Pair it with a crisp salad or some roasted veggies for a complete meal!
Tips:
Broth temperature matters: Always use warm broth to keep the cooking process smooth. Cold broth can shock the rice and slow down cooking.
Don't rush the process: Take your time adding the broth slowly. It’s worth it for the creamy, luxurious texture!
Enjoy this comforting, delicious, and entirely plant-based mushroom risotto at your next meal!
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