Mushroom Risotto

Vegan Mushroom Risotto

Ingredients

• 1 cup Arborio rice
• 2 tablespoons olive oil (or vegan butter for extra richness)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• ½ cup dry white wine (or vegetable broth if avoiding alcohol)
• 4 cups warm vegetable broth
• ½ cup vegan cheese (see recipe below)
• Salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Vegan Cheese (Simple Version)

(makes about ½ cup)

• ¼ cup raw cashews (soaked in hot water for 15 minutes)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 clove garlic
• 2 tablespoons warm water (more as needed)
• Pinch of salt

Blend all ingredients until creamy and smooth. Add a splash more water if needed for a silky texture.

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Directions

1. Cook the mushrooms:
   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until golden brown and tender, about 6–8 minutes. Remove and set aside.
2. Start the risotto:
   In the same pan, add another tablespoon of olive oil. Sauté the onions until translucent, about 3 minutes, then stir in the garlic and rice. Toast the rice for about 2 minutes until lightly fragrant.
3. Deglaze with wine:
   Pour in the white wine and stir until it’s mostly absorbed.
4. Add broth gradually:
   Begin adding the warm vegetable broth ½ cup at a time, stirring often and waiting until the liquid is mostly absorbed before adding more. This should take about 20–25 minutes.
5. Finish it creamy:
   When the rice is tender and creamy, stir in the cooked mushrooms and vegan cheese. Adjust seasoning with salt and pepper.
6. Serve & garnish:
   Spoon into bowls and top with fresh parsley and an extra drizzle of olive oil for richness.

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Jazzy Tip: For deeper flavor, mix a few types of mushrooms—like shiitake or oyster—and add a pinch of truffle salt at the end. This risotto pairs beautifully with roasted asparagus or a crisp white wine.