Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Mushroom Risotto


Description

Creamy, savoury mushroom risotto made with vegetable broth and cashew milk.


Ingredients

Scale
  • 2 cups of arborio rice
  • 4 Tbsp olive oil
  • 1 small onion diced
  • 1 package of sliced baby portobello mushrooms (around 250g)
  • 1/2 cup of water
  • 6 cups of vegetable broth
  • 4 Tbsp cashew milk
  • salt & pepper

Optional

  • fresh herbs or parsley as garnish – I used terragon

Instructions

  1. In a large pot, heat the olive oil over medium heat and salute the onions for 2-3 minutes.
  2. Add in the mushrooms and 1/2 cup of water. Simmer for 1-2 minutes.
  3. Stir in the rice. Add half the vegetable, keeping the other half to pour in over the cooking time.
  4. Cover and simmer for 20 minutes.
  5. Add in 1 1/2 cups of vegetable broth, stir well and cover for 10 minutes.
  6. Add the remaining vegetable broth, stir well and let simmer for another 5-10 minutes.
  7. Once the rice has absorbed the liquid, and reached a slightly sticky consistency remove the pot from the stove top. Stir in the cashew milk and sprinkle with salt & pepper.
  8. Let stand for 3-5 minutes (as the rice absorbs the cashew milk) and then serve with garnish.

Notes

  • If you have no dairy restrictions, freshly grated Parmesan cheese is very complimentary to this dish.

Nutrition

  • Serving Size: 6