Ingredients:
1 cup risotto rice (arborio, carnaroli, or any short-grain rice available)
1 tbsp olive oil
1 cup dried shiitake mushrooms (rinsed, soaked, and drained)
½ cup white button mushrooms, thinly sliced
2 garlic cloves, minced
¼ cup shallot or onion, finely chopped
½ cup dry white wine
3 cups mushroom broth (hot, kept warm in a saucepan)
⅓ cup unsweetened soy milk
2 tsp nutritional yeast
½ tsp dried thyme
½ tsp dried rosemary
1 tsp soy sauce
2 tbsp fresh parsley, chopped
Juice of ½ lime
Salt and freshly ground black pepper, to taste
Instructions:
1. Heat olive oil in a medium saucepan over medium heat. Add the shallots (or onion) and garlic, and sauté for about 2 minutes until softened.
2. Add the mushrooms, thyme, and rosemary. Cook until golden and slightly browned, about 4-5 minutes.
3. Add the risotto rice to the pan and stir for 1-2 minutes until well coated in oil and lightly toasted.
4. Pour in the white wine and stir until mostly absorbed.
5. Add the mushroom broth, one ladle (about ½ cup) at a time, stirring frequently and letting the liquid absorb before adding the next ladle. Continue until the rice is tender and creamy, about 15-18 minutes. You may not need all the broth.
6. Stir in the unsweetened soy milk, nutritional yeast, and soy sauce. Cook for another 2 minutes to bring everything together.
7. Season with salt and freshly ground black pepper to taste. Add the juice of ½ lime and stir in the chopped parsley. Enjoy!
Profile: Risotto
Risotto is a beloved Italian dish that dates back centuries, originating in Northern Italy’s rice-growing regions. It’s renowned for its creamy texture achieved by patiently stirring starchy short-grain rice with broth. Arborio and carnaroli are popular varieties, but any short-grain rice will do if these aren’t accessible.
The key is patience as risotto invites you to slow down, stir gently, and let the ingredients shine. A squeeze of lime in this plant-based twist adds brightness, while soy milk and nutritional yeast create the creaminess without dairy.
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