This creamy plant-based mushroom risotto is made with arborio rice, a medley of portobello mushrooms and a creamy cashew sauce. A simple weeknight meal, perfect paired with a crispy green salad.
2 cups arborio rice
½ large white onion, diced
3 cloves garlic, minced
1 tsp olive oil
120g portobello mushrooms, diced
8 cups vegetable broth
1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp apple cider vinegar
3 tbsp nutritional yeast
1/2 cup cashews, soaked for at least 4 hours
½ cup + 2 tbsp water
To a sauce pan, add the arborio rice and toast gently over medium heat. Remove from the pot once slightly golden.
Return to sauce pan to a medium heat and heat the olive oil.
Sauté the onions and garlic and once the onions become translucent, add the diced mushrooms and ½ cup of vegetable broth.
After about 5 minutes, add the dried herbs then after a further 2 minutes, add the rice and the rest of the vegetable broth and bring it to a boil then turn down to a gentle simmer.
While that cooks, add the cashews, water and apple cider vinegar to a high speed blender and blend until smooth.
Continue stirring the risotto while it cooks to help the rise absorb the moisture evenly and make sure that nothing sticks to the bottom of the pan.
When nearly all of the liquid had been absorbed, turn to a low heat and stir in the nutritional yeast and cashew ‘cream’.
Once thick and creamy, remove from the heat, season to your liking and enjoy hot.
This recipe was contributed by our friend Ella aka @thecuriousavocado