Is risotto a regular in your home? Even since I posted my Red Pepper Risotto last Winter, risotto has been one of my go-to meals. It’s easy to whip up, comes together in one pot, versatile, tasty, healthy and everybody always goes crazy for its naturally creamayyyy texture.
I made this Vegan Mushroom Risotto for J’s family last week for dinner and everybody loved it! Up until now my partner J has been my “recipe tester” eating literally everything I make (the fails and the successes, lol!) from cookies to banana bread to almost every dinner recipe you can imagine.
We’ve been staying with J’s family for the past couple weeks and it’s been great creating and sharing my plant-based recipes with his family. Making recipes for a bigger group of people and gauging their response is the best way to create a new recipe in my books. Especially, when the people trying your recipe are not vegan. This Healthy Vegan Mushroom Risotto is made without any cream or butter but everyone agreed the richness and creaminess of this vegan risotto was spot on and reminded us of the traditional risotto we enjoyed in Italy.
If you guys do make this Healthy Vegan Mushroom Risotto, it makes my week reading your reactions and feedback. Share your creations with me by writing your feedback in the comments below, tagging me (#cearaskitchen) in your beautiful shots on Instagram or sharing your photo on my Ceara’s Kitchen Facebook page. #EatHappyLiveHappy
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- 2 white onions, diced
- 3-4 gloves garlic, diced
- 2 tsp herbes de provence
- 5 cups white button mushrooms, chopped
- 1½ cups arborio rice ("risotto" rice)
- 5 - 5½ cups vegetable stock
- ¼ cup dry white wine*
- 1 tsp truffle oil (optional)
- 2 - 4 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 cups frozen peas
- Sea Salt + Pepper to taste
- Sea Salt to taste
- ⅓ cup cashews
- ½ tbsp lemon juice
- 1 - 2 tbsp nutritional yeast (optional)
- 2 - 3 tbsp water
- Fresh Basil
- Soak cashews in hot water while preparing the risotto.
- Over medium high heat, in a large and deep pan, saute the diced onions and garlic with the herbes de provence in a splash of vegetable broth until they begin to soften. Add chopped mushrooms and saute for 3-4 minutes until the mushrooms soften and reduce, adding a bit of extra vegetable broth if necessary.
- Add the arborio rice to the hot pan and saute with the vegetables for a couple of minutes until the rice begins to turn a light golden brown. (*Saute continuously to ensure that the rice does not burn).
- Add 2 cups of the vegetable broth and stir until the rice has soaked up the broth. Add a cup more broth and stir continuously until the rice has soaked up the broth. Add the dry white wine (if using) and stir until the rice has soaked up the wine. Add another ½ cup of vegetable broth and continue stirring until the rice soaks up the broth. Continue adding vegetable broth, by the ½ cup, until the rice is just cooked. (Note: I used a total of 5½ cups of broth but you might need a bit more or less depending on the heat of your stove etc.)
- Stir in truffle oil (optional), nutritional yeast, lemon juice and frozen peas. Stir for a couple of minutes until the peas are lightly cooked. Add sea salt and pepper to taste.
- Drain and rinse the soaked cashews. Using an immersion blender, blend the cashews, lemon juice, nutritional yeast and water until a creamy and smooth mixture is formed. Add additional water, by the tablespoon, until the desired consistency is reached. Season with sea salt to taste.
- Stir the cashew cream into the risotto (or, alternatively, leave the cashew cream on the side and allow people to add it directly to the risotto on their plate) and garnish with fresh basil.
2) Leave out truffle oil to keep this recipe oil-free.
3) Leave out cashew cream and pine nuts for a nut free version.
4) Make sure your white wine is vegan if necessary.
5) Leave out white wine and add an extra tbsp of lemon juice to keep this recipe alcohol free.