How to Make Mushroom Risotto Dairy-Free and Delicious!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Prepare all ingredients in advance, including measuring out white wine, rice, and nutritional yeast.

Mince 3 cloves of garlic using a garlic press.

Chop 2 shallots or substitute with yellow onion if preferred.

Rip shiitake mushrooms into bite-sized pieces, removing stems.

Chop 2 tablespoons of parsley leaves finely.

Snap asparagus into smaller pieces and chop into bite-sized pieces.

Heat olive oil in a skillet over medium heat.

Pour chicken stock into a bowl and warm it on low heat, adding a smidgen of salt, pepper, and thyme to steep.

Add shallots to the skillet and sweat them without browning.

Add the ripped shiitake mushrooms to the skillet and cook for 30-40 seconds.

Add minced garlic and thyme to the skillet, season with salt and pepper, and cook for about 3 minutes until soft.

Spread arborio rice in the skillet and cook until it starts to crackle.

Pour in white wine and cook until evaporated, stirring frequently.

Begin adding warm chicken stock to the rice, about 3 ladles at a time, stirring until absorbed before adding more.

Continue adding stock in increments, stirring frequently, for about 15 minutes until rice is creamy and al dente.

Adjust the amount of stock based on the rice's moisture level, ensuring it doesn't go dry or become too wet.

Ensure the stock is warm to maintain the temperature of the risotto during cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens