Creamy Mushroom Risotto
A creamy, plant‑powered risotto where brown basmati rice slowly simmers in fragrant vegetable stock, soaking up the savoury richness of garlic, onion, and golden‑sautéed mushrooms. Blended cashews and a touch of nutritional yeast create a velvety, dairy‑free finish, while spinach and sweet red capsicum fold through for colour, freshness, and a boost of phytonutrients. Comforting, wholesome, and naturally creamy without oil or cheese.
Ingredients
- 1 med onion finely diced
- 5 cups button or cremini mushroom, sliced
- ½ red capsicum (bell pepper) diced
- 2 cloves garlic crushed
- 1½ cups brown basmati rice
- 6 cups vegetable stock
- 1 cup cashews see notes
- 1 tbsp nutritional yeast
- 1 cup spinach chopped
Instructions
- Saute onions in a frying pan with a little water or stock until softened and translucent.
- Add in the mushroom, capsicum and garlic, stirring through, and continue to cook for a few more minutes with the lid on.
- Add the rice and mix through the onion mix.
- Include half of the vegetable stock (3 cups), cover and simmer for 20 mins.
- While waiting for the rice to absorb the liquid, blend the cashew nuts with a small amount of the vegetable stock until smooth.
- Add in another 1½ cups, mix through and cook for a further 10 mins.
- Finally, add the last amount of stock along with the spinach, capsicum, cashew mix and nutritional yeast. Simmer for 10 mins.
- Serve garnished with parsley and ground black pepper
Notes
**If you can leave the cashews to soak in water overnight or for 2 hours before blending, it makes the process easier. Drain off the water before using.
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