Description

A rich, comforting, and dairy-free risotto that uses a one-pot method for minimal cleanup. Blended cashews and nutritional yeast create a creamy texture without heavy cream, while dried porcini and fresh cremini mushrooms provide deep umami flavor.

Ingredients

Scale

1 ½ cups Arborio rice
½ oz (15g) dried porcini mushrooms
1 lb (450g) fresh cremini or button mushrooms, sliced
1 medium yellow onion, finely diced
4 cloves garlic, minced
½ cup (60g) raw unsalted cashews, soaked
4 cups (960ml) vegetable broth, low-sodium, kept warm
½ cup (120ml) dry white wine (e.g., Sauvignon Blanc)
2 tablespoons nutritional yeast
2 tablespoons extra virgin olive oil
1 tablespoon vegan butter
1 teaspoon Dijon mustard
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
Optional: Vegan parmesan for topping

Instructions

Prep ingredients: Dice onion, mince garlic, and slice fresh mushrooms. Soak cashews in hot water for at least 15 minutes. Drain porcini mushrooms, reserving the soaking liquid, and strain it to remove grit.
Rehydrate and blend: Pour hot water over dried porcini mushrooms and soak for 10-15 minutes. Drain and slice porcini. In a blender, combine soaked cashews, 1 cup warm vegetable broth, and a splash of porcini liquid. Blend until smooth.
Sauté aromatics: Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
Toast rice and mushrooms: Add fresh and sliced porcini mushrooms to the pot. Cook for 5 minutes until mushrooms release moisture and brown. Add Arborio rice and stir to coat in oil and juices. Toast rice for 2 minutes until edges are translucent.
Deglaze and simmer: Pour in white wine and stir to scrape up browned bits. Cook for 2 minutes until mostly evaporated. Add remaining warm vegetable broth and porcini soaking liquid. Bring to a simmer, reduce heat to low, cover partially, and cook for 15 minutes, stirring every 5 minutes.
Add cream and finish: Check rice for doneness (tender but al dente). If needed, add more broth and cook 5 more minutes. Remove from heat. Stir in cashew cream, nutritional yeast, Dijon mustard, and thyme. Mix until smooth. Stir in vegan butter. Adjust salt and pepper to taste.
Serve: Serve immediately garnished with fresh parsley and optional vegan parmesan.

Notes

Do not use brown rice or long-grain rice as they lack the necessary starch for creaminess. The soaking liquid from dried porcini mushrooms is crucial for flavor; strain it well to remove grit. If cashews are not pre-soaked, soak them in boiling water for 30 minutes. Risotto is best served fresh as it thickens significantly upon standing. Do not freeze this recipe as the texture may become grainy.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 4
Sodium: 680
Fat: 18
Saturated Fat: 3
Carbohydrates: 65
Fiber: 4
Protein: 12

Keywords: vegan risotto, one pot meal, creamy mushroom risotto, dairy free, easy dinner, comfort food, gluten free