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Mushroom and Onion Risotto

13 Dec

A while ago I challenged The Friendly Fig to face her fear of making risotto, and I would do the same. It’s been over a month now, and I finally figured it was time to attempt a recipe. I’m so glad I did!

This was delicious and creamy and wasn’t nearly as hard as I thought it would be. I discovered the trick to making risotto is not leaving the stove for very long, but it didn’t require the constant stirring that I had been previously afraid of. I added a little almond milk and nutritional yeast to give it a flavor boost that dairy would normally give. I served this with a batch of chickpea cutlets, another Post Punk Kitchen recipe.

Mushroom and Onion Risotto

Ingredients:
• 1 medium yellow onion, diced
• 6 ounces button mushrooms, sliced
• 4 cloves garlic
• 1 tbsp olive oil and 2 tbsp Earth Balance
• 1 cup arborio rice
• 4-6 cups vegetable broth
• 1 tbsp balsamic vinegar
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• salt and pepper to taste

Directions:
1. Heat oil and earth balance over medium heat in a large nonstick pan. Sauté garlic, onions, and mushrooms for 5-10 minutes until soft.

Mushroom and Onion Risotto

2. Add rice, salt, and pepper and cook for a few minutes, then stir in 1 cup broth. Bring to a boil.

Mushroom and Onion Risotto

3. Continue slowly adding broth as it evaporates and absorbs, stirring regularly to avoid burning. Add a splash of almond milk with every broth addition.  Reduce heat as needed to prevent burning to bottom of pan.

Mushroom and Onion Risotto

4. Rice will be soft and creamy with a small amount of bite left when down. Add nutritional yeast, and any additional seasonings at this point.

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Mushroom and Onion Risotto

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3 Responses to “Mushroom and Onion Risotto”

  1. bscartabello December 14, 2014 at 6:20 am #

    This is amaaaazing! I remembered you challenged Kate… I don’t think she has attempted it yet. I am going to show her this and remind her asap! It looks so good 🙂

    • avocadosandales December 14, 2014 at 7:01 am #

      I made a pressure cooker butternut squash risotto as well, but didn’t write a post about it. So delicious though!

  2. Susan August 13, 2015 at 5:00 pm #

    Risotto is truly a comfort food for me. I make one very similar but use “lite” (canned) coconut milk instead of regular non-dairy milk. I also cook mine in a casserole dish in the oven! I perfected oven risotto while making my Arborio rice pudding ~ which is Amazing! Thank you for this recipe & lovely pictures. Can’t wait for summer’s heat to end so I can crank up the oven.

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