Risotto with Mushrooms and Spinach
Ingredients
Instructions
  1. Drain and puree the soaked cashews in a small amount of water or broth. I used about a 1/4 cup to make the cashew creme. Set aside.
  2. Bring the broth to boil in a small pan and set aside to use when cooking the rice.
  3. Place a large heavy bottom pan on medium heat. Add the oil.
  4. When the oil shimmers, add the chopped shallots and cook until translucent. Add garlic powder, sliced mushrooms and sauté until the mushrooms begin to soften (about 3-4 minutes). Add the rice and stir to combine.
  5. Cook and stir constantly until the grains of rice are translucent around the edges, about 5 minutes. Sauteeing the rice before adding the broth will help the rice cook evenly so that the outside does not become mushy before the center is cooked.
  6. Begin adding the broth 1/2 cup at a time. Stir the rice almost constantly to keep the rice from sticking to the bottom and edges of the pan. When the broth is almost completely absorbed add the next 1/2 cup. Repeat this process until the rice is tender but not mushy. Add extra broth as required. Do not overcook.
  7. Remove pot from heat, add cashew creme, nutritional yeast, chopped spinach and stir until combined and the spinach is sightly wilted. Risotto should be creamy and fluid. Stir in more hot broth if needed to achieve the right consistency.
  8. Taste and season with salt and pepper. Serve hot and enjoy!