Cold winter days call for warm, creamy, hearty dishes, and there is nothing else like a good risotto to give you all three of those. This one is not only delicious, but it’s fairly easy to make, too!
Here’s what you’ll need:
- 2 Quarts vegetable broth
- 2 cups Arborio Rice
- 1/2 medium white onion
- 1 tsp dried thyme
- 1/8th cup Nutritional Yeast
- 1/2 cup white wine
- 6 cups diced mushrooms
- 1 large carrot, diced small
- 1/2 cup Sage Garlic Cashew Cream
Add the broth to a saucepan and bring to a slow boil, then turn down to simmer. While the broth is heating, place the dry rice in a large frying pan and toast over medium heat until most of the grains are golden brown. Remove the rice from the pan.
In the same frying pan, and add your onions, along with approx. 1/4 cup of the vegetable broth. Sauté the onions until they are transparent and starting to brown. Dust the cooked onions with the thyme and nutritional yeast. Allow to cook for approx. 1 minute, then add in the white wine and the diced mushrooms.
Sauté for 4-5 minutes or until the mushrooms have reduced down, and then add the rice and about 1 to 1 1/2 cups of the warm vegetable broth.
Let the rice cook until about half of the broth in the pan is absorbed, then add in your carrots and 1 more cup of broth.
Again, allow the rice to absorb about half of the broth in the pan. You’ll know it’s time to add more when you drag your spoon through and it leaves a dry path as shown below.
Add 1/2 to 3/4 cup of broth to the pan. Continue cooking until another dry path appears. Repeat this process, adding approx. 1/2 to 3/4 cup of the broth every time a dry path forms. After approx. 20 minutes of cooking, the rice should be ready. You should also have used most of your broth. If not, continue adding the broth and letting the rice cook until done.
Add the Sage Garlic Cashew Cream and stir to incorporate through the dish. Serve the risotto with a small sprig of parsley on top.
If you have leftover risotto and any broth remaining, add some broth in the same container you store the risotto before you store it in the refrigerator. This helps prevent the rice from drying out. Enjoy!