🍄 The CREAMIEST Vegan Mushroom Risotto 🍄 | Ffresh Off the Raq
🍄 The CREAMIEST Vegan Mushroom Risotto 🍄
20 mins prepServes 4
A classic dish that you need in your recipe arsenal. A lot of people think risotto is super labour intensive, but I promise it’s so simple and kind difficult to mess up. Here’s how you make it:
In a saucepan, bring water to a boil and add mushroom stock powder. Stir to combine. This will be our risotto simmering broth!
Heat oil and butter over in a large pan with high sides. Over medium heat, sauté mushrooms and onions until translucent, about 5 minutes. Add garlic, thyme, salt and black pepper, sauté for another 2-3 minutes. Add risotto and toast for 3 minutes. Deglaze pan with white wine and cook until almost completely reduced.
Ladle in about 2 cups of broth and stir to combine. Once evaporated, continue this process until the risotto is tender. This should use around 4-5 cups of broth, though it may vary depending on how hot your stove gets. Stir risotto every 3-5 minutes to prevent burning.
In a high speed blender, combine all of the cashew cream ingredients and blend until smooth. Pour over your now cooked risotto. Add parsley and stir to combine. Serve with extra parsley and vegan parm if you’d like!
