“Velvety Mushroom Cashew Risotto” is a delightful spin on the timeless Italian classic, risotto. The history of risotto traces back to the 18th century, originating in Northern Italy, particularly in the Lombardy and Piedmont regions.
A crucial component of risotto is the rice itself. Arborio rice, hailing from the town of Arborio in Italy’s Piedmont region, is celebrated for its remarkable ability to absorb liquid and release starch during cooking. This exceptional quality is what imparts the signature creamy texture to risotto, making each grain a savory, velvety delight.
In this vegan version, Arborio rice remains essential, making the dish creamy without the use of dairy. Sautéed mushrooms and cashew cream combine for a rich and creamy risotto with a satisfying umami flavor. It’s a contemporary take on a traditional favorite, catering to a variety of dietary preferences while staying true to the essence of Italian comfort food.
Preparation time 20 min
Cooking time 30 min
This recipe keeps for 3 days
Ingredients (2 servings)
- 1/3 cup Cashews
- 1/2 cup Water
- 1 large Yellow onion (finely chopped)
- 2 clove Garlic, raw (minced)
- 300 g Mushrooms, raw (chestnut, sliced)
- 2 spring Thyme, fresh
- 1 cup White rice, short-grain, raw (arborio)
- 2 1/2 cup Water (or vegetable broth)
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Prepare the Cashew Cream
Soak cashews in boiling water for 15 minutes, then drain. Blend soaked cashews with water using a vertical stick blender until creamy.
Sauté Onion, Garlic, and Thyme
In a large skillet over medium-high heat, sauté thinly sliced onions for 4-5 minutes until they turn translucent. Add garlic and thyme, and sauté for an additional minute.
Sauté the Mushrooms
In the same skillet, add the sliced mushrooms and cook for 5 minutes until they become tender and release their juices.
Toast the Rice
Add the rice to the skillet and stir for one minute, ensuring the rice is well coated.
Tip: Avoid rinsing the rice, as you might with other varieties, as this would remove some of the crucial starch needed for the creamy texture.
Cook the Risotto
Reduce the heat to medium. Begin adding approximately one cup of water at a time, stirring constantly. Allow the liquid to be mostly absorbed before adding more water. Continue this process until the rice is creamy and cooked to your preferred level of doneness, which should take about 18-20 minutes.
Check the rice for doneness. If it isn’t cooked to your liking, add a splash of water and continue cooking for a few more minutes.
Incorporate the Cashew Cream
Stir in the prepared Cashew Cream and cook for an additional 2-3 minutes.
To serve, place generous spoonfuls of the risotto on each plate, then top with Tofu Schnitzel and freshly ground black pepper.
To store, refrigerate any leftover risotto in an airtight container for up to 3-4 days. To reheat, add a splash of water, and warm it gently on the stovetop, stirring until hot.
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One serving contains 549 calories, 15 grams of protein, 11 grams of fat, and 99 grams of carbohydrates.
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