Dairy Free Mushroom Risotto Recipe

nutritional yeast

🥗Healthier: none

💰Cheaper: none

Nutritional yeast adds a cheesy flavor but has no direct substitutes.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

white wine

🥗Healthier: none

💰Cheaper: non-alcoholic wine

Non-alcoholic wine provides similar acidity without alcohol.

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Long-grain rice is more affordable but will alter texture.

Warm 8 cups of mushroom broth in a large saucepan over low heat until simmering.

Clean and slice 1 pound of mushrooms into thin slices.

In a nonstick skillet over medium-high heat, melt 1/4 cup of dairy-free margarine.

Add the sliced mushrooms to the skillet and sauté without salt until browned, about 5-7 minutes.

Transfer the browned mushrooms to a clean bowl.

Chop 6 shallots and set aside.

In a second large saucepan over medium heat, add 3-4 tablespoons of olive oil.

Add the chopped shallots to the saucepan and sauté for 4-5 minutes until translucent.

Slice 4 garlic cloves thinly and add to the saucepan with the shallots.

Add 2 cups of uncooked arborio rice to the saucepan and sauté for 3-4 minutes, stirring occasionally.

Once the rice has a light brown hue, add the sliced garlic and stir.

Pour in 1 cup of dry white wine and stir until fully evaporated, about 2-3 minutes.

Begin adding the warm mushroom broth one ladle at a time, stirring continuously until almost fully absorbed before adding more, for about 20-25 minutes.

Taste the risotto around the 20-minute mark to check for doneness, adjusting cooking time to preference.

Chop a handful of parsley for garnish and set aside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens