Ingredients
- 1 teaspoon olive oil
- 2 whole garlic bulbs (not cloves, whole bulbs)
- 2 squares of silver foil
- 1/2 cup cashew nuts (soak for at least 2 hours in cold water or 15 minutes in boiling water)
- 2 heaping tablespoons nutritional yeast
- 1/2 cup water
- 1/3 cup dried mushrooms (I used chanterelles & morels but porcini , oyster or a mixed blend would also be good. Dried mushrooms are a little pricey but a little goes a long way.
- 1 tablespoon olive oil
- 1 medium onion chopped finely
- 1 cup risotto rice (Arborio or Carnoli work best)
- 1 cup white wine ( you may sub this for more stock if you have no wine although the flavour will not be as good)
- 2 cups of vegetable or mushroom stock (use the water you drain off the dried mushrooms and make up to 2 cups)
- 3 cups crimini, baby portobello, or white mushrooms sliced
- 2 teaspoons fresh thyme (optional)
- Salt and pepper to taste
Recipe Description
Ultra creamy, ultra dreamy, garlicky mushroom risotto. So unbelievably rich & delicious it’s hard to believe that it’s dairy free!
This Garlic Mushroom Risotto has the most amazing flavour. Woody, earthy dried mushrooms, mellow sweet roasted garlic, and buttery, slightly cheesy cashew cream. All of that combined with the slight acidity from the white wine makes heaven in a bowl.
