Creamy Mushroom Risotto Twist
Creamy Mushroom Risotto Twist
ingredients
- 1 cup Arborio rice
- 1 cup coconut cream
- 3 cups vegetable broth
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese (optional)
- Fresh cilantro or parsley for garnish
steps
- 1.
In a saucepan, heat vegetable broth and coconut cream over low heat; keep warm.
- 2.
In a large skillet, heat olive oil over medium heat.
- 3.
Add diced onions and sauté until translucent, about 3 minutes.
- 4.
Stir in minced garlic and sliced mushrooms; cook until mushrooms are softened, about 5-7 minutes.
- 5.
Add Arborio rice to the skillet, stirring to coat each grain in the oil; toast for 1-2 minutes.
- 6.
Gradually add warm broth mixture, one ladle at a time, stirring until absorbed before adding more.
- 7.
Continue until rice is creamy and al dente, about 18-20 minutes.
- 8.
Season with salt and black pepper.
- 9.
If desired, stir in Parmesan cheese for extra creaminess.
- 10.
Remove from heat and let sit for a couple of minutes.
- 11.
Serve hot, garnished with fresh cilantro or parsley.
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