I honestly always through "Risotto" was some crazy complicated dish that was borderline impossible to get right unless you're a professional chef. Sure, it takes a bit of attention and TLC but this no more difficult than any other rice dish ( although admittedly, I am a HORRIBLE rice cooker).
Anyway, this Risotto is super creamy and rich even if you omit the vegan Parmesan. The walnuts add a fatty elevated flavor while the lemon & white wine brighten every bite.
ENJOY!
Ingredients:
2 Tbsp Olive Oil
1/2 cup Shallots (diced)
5 cloves Garlic
8 oz Baby Bella Mushrooms (or mushrooms of your choice) roughly chopped
Salt & Pepper to taste
1/2 cup chopped Walnuts (optional)
1.5 cups Arborio Rice
1 cup White Wine
2 Tbsp Earth Balance vegan spread
3.5 cups Veggie Broth
1/2 lemon juiced
1.5 Tbsp Nutritional Yeast
1/2 Cup Vegan Parmesan (optional)
Instructions:
In a saute pan, heat Olive Oil over medium heat. Add Shallots & Garlic and cook 2-3 mins. Add Mushrooms, Walnuts, Salt & Pepper. Saute until tender. Add Rice & saute 2 mins. Add white wine & let simmer, constantly stirring. Once wine has absorbed, add 1 cup of Broth & reduce heat to Low. Simmer & stir until liquid has absorbed. Add the next cup of broth & repeat until 3.5 cups have been added.
When rice is AlDente, add Earth Balance, lemon juice & nutritional yeast. Never stop stirring! The rice will stick to the bottom of the pan. Also, do not let rice heat above a simmer. Boiling the rice will make the dish gummy. Once Risotto is to a thick consistency & a soft texture to the bite, remove from heat and stir in parmesan. Serve warm with chives, walnuts or more parmesan cheese as a garnish.
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