Dairy-Free Mushroom Risotto with White Wine

Ingredients

• 2 tablespoons Olive oil
• 2 small Shallots
• 1 1/2 cups Arborio rice
• 1/2 cup Dry white wine
• 6 cups Vegetable broth
• 1 pound Mixed mushrooms
• 2 tablespoons Dairy-free butter alternative
• 1/4 cup Dairy-free parmesan
• 2 tablespoons Fresh parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 small shallots, finely chopped, and cook until they are soft and translucent, about 5 minutes. Add the 1 1/2 cups of Arborio rice and cook, stirring constantly, for 2 minutes until the edges of the rice grains look slightly transparent.
2. 2Pour in the 1/2 cup of dry white wine. Cook, stirring constantly, until the wine has been completely absorbed by the rice.
3. 3Warm the 6 cups of vegetable broth in a separate saucepan over low heat. Add 1 cup of the warm vegetable broth to the rice. Stir constantly until the broth is almost completely absorbed. Continue adding the vegetable broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 25-30 minutes. The risotto is ready when the rice is creamy and tender but still has a slight bite (al dente).
4. 4While the risotto is cooking, prepare the mushrooms. Heat 1 tablespoon of olive oil (from the 2 tablespoons total) in a separate medium skillet over medium-high heat (375°F / 190°C). Add the 1 pound of mixed mushrooms, sliced. Cook, stirring occasionally, until the mushrooms are tender and nicely browned, about 8-10 minutes. Season the mushrooms with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper.
5. 5Once the risotto is cooked and creamy, stir in the cooked mushrooms, 2 tablespoons of dairy-free butter alternative, 1/4 cup of dairy-free parmesan, and 2 tablespoons of fresh parsley. Stir until the butter alternative is melted and everything is well combined. Taste and add the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper if needed.
6. 6Serve the Dairy-Free Mushroom Risotto immediately.

Substitutions

Related Guides