Ingredients

The following ingredients have 4 Servings
  • 8 cups Low-Sodium Vegetable Broth
  • 2 tbsp Nutritional Yeast
  • 2 cups Arborio Rice
  • 12 oz Baby Bella Mushrooms
  • 1 large Shallot, finely diced
  • 1 tsp Fresh Thyme, chopped
  • ½ cup Dry White Wine (Optional, but strongly recommended*)
  • ½ cup Rosemary Garlic Cashew Cream
  • Salt and Black Pepper, to taste
  • 3 Large Portobello Mushroom Caps, sliced into ½” pieces
  • 1 tbsp Tamari
  • 1/2 tbsp Maple Syrup
  • Black Pepper, to taste

Instruction

  • Preheat the oven to 400F. Add the Tamari and Maple Syrup to the bottom of a large bowl and whisk well, then toss in the sliced Mushroom Caps. Spread evenly onto a greased or lined baking tray, and sprinkle generously with Black Pepper.
  • Bake at 400F for 25 Minutes, or until tender.
  • First, warm the Vegetable Broth in a large pot over the stove; keep the burner on low heat throughout the Risotto-making process, to ensure it stays warm.
  • Next, add the Nutritional Yeast to a separate, large pan over Medium-High Heat. Toast the Nutritional Yeast for 2-3 minutes, stirring frequently. The “Nooch” will turn a darker color and start to smoke once toasted; remove from the pan and set aside in a small dish.
  • Repeat the same toasting process with the dry Arborio Rice, stirring occasionally. Remove from the heat once the grains of Rice start to turn golden brown, then set aside.
  • Return the pan to the burner, and reduce the heat to Medium. Add the Shallot to the pan with a splash of Vegetable Broth and sauté until translucent. Then, add the diced Mushrooms, Thyme, and dry White Wine to the pan; simmer the Mushrooms in the Wine for 7-8 minutes, stirring occasionally.
  • Add the Arborio Rice to the pan along with ½ cup of the Vegetable Broth; reduce the heat to Medium-Low and stir the mixture frequently, to ensure all grains of rice are evenly cooking. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth, and repeat.
  • Begin to taste the Risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.
  • Once the Risotto has cooked, stir in toasted Nutritional Yeast and Rosemary Garlic Cashew Cream. Transfer to a plate, garnish as desired, and serve immediately.