Dairy-free Mushroom Risotto
Creamy, dairy-free mushroom risotto.
Servings: 6
Ingredients
- 1 tbsp olive oil
- 2 large shallots thinly sliced
- 5 cups mushrooms sliced
- 3 cloves garlic mince
- 2 tbsp tamari or coconut aminos or soy sauce
- 1 sprig frseh rosemary
- 2 tsp fresh thyme
- 1 1/2 cups Arborio rice
- 6 cups stock divided
- 1/2 of a lemon juiced or 1/2 cup dry white wine
- 4 tbsp butter I used dairy free
- salt and pepper to taste
- fresh parsley
- Parm
Instructions
- Heat oil in a large pot over medium high. Sauté shallots and mushrooms until browned and slightly caramelized (5-10 minutes).
- Reduce heat to medium. Add in garlic, thyme, and rosemary. Stir 30 seconds until fragrant. Add in Tamari.
- Add in Arborio rice and toast, stirring, for a few minutes. If using wine instead of lemon add it now, and stir until absorbed 3-4 minutes. Next add in 3 cups of stock (and lemon juice if you didn’t add the wine). Stir well, reduce heat, cover and simmer about 20 minutes until most of broth is absorbed.
- Add in 1 1/2 cups more stock, stir well, cover and simmer 10-12 minutes until broth is absorbed mostly.
- Add in the last 1 1/2 cups stock, stir, cover, and simmer for 5-10 more minutes.
- Remove from heat and add in butter. Season with salt and pepper to taste.
- Top with parsley and parm (I like to use Brazil nut parm). Enjoy!