Dairy-Free Mushroom Risotto (Gluten-Free)

Ingredients

• 1.5 cups Arborio Rice
• 1 pound Mixed Mushrooms
• 1 can Coconut Milk
• 6 cups Vegetable Broth
• 1 small Onion
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 0.5 cup Dry White Wine
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.25 cup Fresh Parsley

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
2. 2Add the mushrooms to the pot and cook until softened and browned, about 8-10 minutes.
3. 3Add the Arborio rice to the pot and toast for 1-2 minutes, stirring constantly.
4. 4Pour in the dry white wine and cook until absorbed, stirring constantly.
5. 5Begin adding the vegetable broth, 1 cup at a time, stirring constantly and allowing the broth to be absorbed before adding the next cup.
6. 6Continue adding broth until the rice is creamy and al dente, about 20-25 minutes.
7. 7Stir in the coconut milk, salt, and black pepper.
8. 8Serve hot, garnished with fresh parsley.

Substitutions

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