Creamy Mushroom Risotto
Indulge in a luscious and comforting mushroom risotto that is free from nightshade ingredients. Each bite of this dairy-free and gluten-free dish is packed with earthy flavors and a creamy texture, making it the perfect choice for a cozy evening.
ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 lb cremini mushrooms, sliced
- 1 medium white onion, finely chopped
- 2 cloves of garlic, minced (substitute with garlic-infused oil if intolerant)
- ½ cup dry white wine
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup nutritional yeast
- 2 tablespoons fresh parsley, chopped
steps
- 1.
In a saucepan, heat the vegetable broth and keep it warm.
- 2.
In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they release their moisture and are golden brown. Set aside a handful of mushrooms for garnish.
- 3.
In the same skillet, add the onion and cook until translucent. Stir in the minced garlic (or garlic-infused oil) and cook for another minute.
- 4.
Add the Arborio rice to the skillet and stir until coated with the onion and garlic mixture. Pour in the white wine and cook until it has evaporated.
- 5.
Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
- 6.
Repeat the process until the rice is tender and creamy (approximately 20 minutes). Stir in the reserved cooked mushrooms, thyme, salt, and black pepper.
- 7.
Remove from heat and gently stir in the nutritional yeast. Let the risotto rest for a few minutes, allowing it to thicken further.
- 8.
Serve the creamy mushroom risotto in bowls, garnished with fresh parsley.
