Mushroom and Herb Risotto (v, gf)

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.

If you make this and LOVE it, share it with your friends! Tag me @myCAroots on Instagram, Pinterest, or Twitter. I love to see what you guys make!

Mushroom and Herb Risotto (v, gf)

A creamy, dreamy recipe for Mushroom & Herb Risotto! Just sautee, add liquid, and stir! It really is that easy, and so delicious. Plus, it’s vegan & gluten free!

• Author: Raquel
• Prep Time: 5 mins
• Cook Time: 50 mins
• Total Time: 55 minutes
• Yield: 5 servings

Ingredients

• 1 Tbsp olive oil
• 10 oz sliced mushrooms
• 1/2 cup cooking sherry
• 1 3/4 cup arborio rice
• 7-8 cups vegetable broth
• 1 tbsp fresh thyme
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 2 Tbsp nutritional yeast
• salt and pepper, to taste

Instructions

1. Place the vegetable broth in a pot on the stove and warm over medium heat. Keep the broth warm during the whole risotto-making process.
2. Warm the olive oil in a large skillet over medium heat. Add the mushrooms and cook until they begin to release their liquid. Add the rice and cook, stirring very often, until it starts to get translucent, about 4-5 minutes.
3. Add the sherry and cook, stirring often, until mostly evaporated. Reduce heat to medium-low and add the herbs.
4. Add the warm broth one cup at a time. cook, stirring very often, until it is almost all absorbed. Then add another cup, and continue to cook. I used about 7 1/2 cups of broth.
5. When the risotto is just about done, turn the heat to low and stir in the nutritional yeast, along with about 1/4 tsp salt and some pepper. Mix well, then add more salt as needed to really make the flavors pop (but don’t over salt).
6. Serve immediately, and enjoy!