Creamy Vegan Wild Mushroom Risotto

Indulge in the earthy decadence of wild mushrooms, the ultimate plant-based umami powerhouse. By blending white beans and cashews instead of traditional cream, this recipe offers a rich, velvety consistency without any dairy. The star of the dish is the medley of wild mushrooms, both sautéed within the risotto and air fried to a crispy finish for topping. Perfect for cozy evenings or elegant dates, it’s a dish that will impress both vegans and non-vegans alike!

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 341kcal

Author: Hannah Kaminsky

Ingredients

2 shallots or 1 medium yellow onion diced
1 teaspoon minced garlic
1 1/2 cups low-sodium vegetable broth divided
8 ounces mixed wild mushrooms sliced
salt and black pepper to taste
15 ounces canned white beans (low-sodium) drained and rinsed
1/4 cup raw cashews
2 tbsp nutritional yeast
2 cups cooked and cooled brown rice
1/4 cup fresh parsley minced

Crispy Mushrooms

8 ounces minced wild mushrooms sliced
1 tablespoon low-sodium soy sauce or coconut aminos for gluten & soy-free
1 tablespoon nutritional yeast

Instructions

For the crispy mushrooms, toss the mixed wild mushrooms with the soy sauce, then sprinkle the nutritional yeast over the mushrooms, tossing to ensure they’re thoroughly coated. Arrange the mushrooms in a single layer in your air fryer basket. Air fry at 370℉ for about 10 - 12 minutes, shaking the basket halfway through, until the mushrooms are golden and crispy.
To prepare the mushroom risotto, start by heating a splash of vegetable broth in a large skillet over medium heat. Add the diced shallots or onion and sauté until softened; about 3 - 4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Next, add the mixed wild mushrooms to the skillet, seasoning with salt and pepper, and cook until they release their moisture and become tender; about 5 - 7 minutes.
Meanwhile, place 1 cup of vegetable broth, the drained white beans, raw cashews, nutritional yeast in your blender. Purée until smooth and creamy pausing to scrape down the sides with your spatula as needed.
Add the cooked brown rice into the pan along with the puree. Simmer for about 5 minutes, adding more vegetable stock as needed. You don’t want it to turn into a dry pilaf, but it shouldn’t be soupy, either. Turn off the heat and fold in the parsley.
Divide the risotto between bowls and top with crispy mushrooms. Enjoy hot!

Notes

Serving suggestion: Create an unforgettable and elegant meal by adding a vibrant side of roasted asparagus or sautéed greens, like kale or spinach, drizzled with lemon. For more protein, consider adding chickpeas or sliced seitan to the crispy mushrooms.

Notes: To cook brown rice from scratch, start with 1 cup of dry brown rice. Add the rice to 2 cups of boiling water in a medium saucepan, cover, then reduce the heat to low and simmer for 40 minutes. Turn off the heat and let steam with the lid on for 10 minutes.

If you don’t have an air fryer, you can cook the mushrooms in a 400℉ oven for 15 - 20 minutes.

Nutrition