Dairy Free Mushroom Risotto
A cozy, satisfying dish with creamy texture and savory depth, making it a comforting choice for any family meal.
Equipment
- large wide pan
- saucepan
Ingredients
- 6 cups Vegetable Broth
- 2 tbsp Olive Oil
- 1 lb Cremini Mushrooms, sliced
- 3 tbsp Dairy Free Butter, divided
- 1 Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 1 1/2 cups Arborio Rice
- 1/2 cup Dry White Wine
- 3 tbsp Nutritional Yeast
- 1 tsp Fresh Thyme Leaves
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Fresh Parsley, chopped
Instructions
- Warm the vegetable broth in a saucepan over low heat and keep it warm the whole time you cook.
- Heat the olive oil in a large wide pan over medium high heat. Sear the mushrooms for 6-7 minutes until deeply golden, season lightly, then transfer to a plate.
- In the same pan, melt 2 tablespoons of the dairy free butter over medium heat and cook the onion for 4 minutes until soft. Add the garlic and cook 1 minute.
- Stir in the arborio rice and toast for 2 minutes until the edges of the grains turn translucent.
- Pour in the white wine and stir until fully absorbed.
- Add the warm broth one ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. Continue for 18-20 minutes until the rice is creamy and just tender.
- Stir in the seared mushrooms, the remaining dairy free butter, nutritional yeast, thyme, salt and black pepper. The nutritional yeast gives it that savory parmesan style finish.
- Rest for 2 minutes, then top with fresh parsley and serve immediately while the risotto is loose and creamy.
Nutrition
Serving: 1servingCalories: 481kcalCarbohydrates: 72gProtein: 12gFat: 16g