It’s risotto time!
I feel like risotto is one of those meals that people are scared to make for some reason or another. Maybe they’ve heard awful horror stories or something, but I really can’t imagine many things that could go wrong. It’s actually super easy! All you need is a bit of time and an equal amount of patience – because risotto must be babysat. It’s gotta be stirred and have broth added when it gets dry and stirred again and stirred again. But it’s really kind of soothing, all the stirring. And really, that’s all there is to it. Stirring!
This is a rather simple risotto, which allows the flavors to really shine. I used a bunch of fresh thyme and a good amount of mushrooms. It has a slight cheesy flavor from the nutritional yeast, and a richness that comes from the starchy arborio rice. Good-flavored vegetable broth gives it depth of flavor. A bit of salt makes all those flavors just pop. It’s delicious!
Most risotto has a gob of cheese and possibly cream, but you’ll be amazed at just how creamy this is without all those extra calories. This risotto is both vegan and gluten free, though you’d never know it! It’s warm and soothing, and perfect for a cold winter night.