Ingredients
Units
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- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (shiitake, cremini, or your choice)
- 1 cup coconut milk
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the onions and sauté until translucent, about 3-4 minutes. Stir in garlic and mushrooms, cooking until the mushrooms are tender and browned.
- Add the Rice: Stir in the Arborio rice, allowing it to toast for about 1-2 minutes until slightly translucent.
- Cook the Risotto: Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
- Finish with Creaminess: Once the rice is cooked, stir in the coconut milk, nutritional yeast, thyme, and season with salt and pepper. Cook for an additional 2-3 minutes until heated through.
- Serve: Garnish with freshly chopped parsley and enjoy the creamy goodness!
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 4 plates
- Calories: 350kcal
- Fat: 15g
- Carbohydrates: 50g
- Protein: 6g