Dairy-free mushroom risotto is a savory and hearty dish made with Arborio rice slowly cooked in vegetable broth, combined with sautéed mushrooms and seasoned with thyme and black pepper for a warm and comforting flavor.
Ingredients
olive oil, for sauteing 4 garlic cloves, minced 1 large onion, finely diced 2 tbsp fresh thyme, finely chopped 15 cm sprig fresh rosemary, finely chopped 250 grams portabello mushrooms, thinly sliced
3/4 cup arborio rice, uncooked 2 tbsp dried porcini mushroom powder
1 cup white wine 1.5 ltr boiling water 3 tbsp coconut cream
1 tbsp savoury yeast salt, to taste black pepper, to taste
Instructions
Pour olive oil in a large pan and heat on medium-high. Add the garlic, onion, and herbs and season well with salt and pepper. Cook for 5 minutes and stir constantly.
Stir in the mushrooms and cook for 5 more minutes. Add the rice and cook stirring for 1 to 3 minutes until translucent.
Turn up the heat just a bit, sprinkle in the porcini powder and continue stirring. Turn up the heat again as the rice is getting more translucent.
Pour in the wine and cook for a few more minutes. Add just enough boiling water to cover the rice and cook for 30 mins. Continue stirring while the rice is cooking.
Pour in more liquid to cover the rice when the liquid starts to evaporate. When the rice is cooked and soft, taste and add more seasoning if needed. Stir in the coconut cream and savoury yeast and serve.
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