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