Vegan Risotto Recipe

*Vegan* CroatianπŸ‡­πŸ‡· Risotto recipe! Welp, that was harder than I thought, but ended up sooooo delicious!!πŸ˜‹

Ingredients: -1 cup black rice -4-5 cups vegetable stock -3 tsp olive oil -3 medium onions -1 tsp minced garlic -1/4 cup of white wine -12 button mushrooms, sliced -Salt and ground black pepper to taste -1/2 cup cashews π—œπ—»π˜€π˜π—Ώπ˜‚π—°π˜π—Άπ—Όπ—»π˜€ -Make the cashew cheese for the risotto by blending together the cashews with enough water to make a smooth paste.
 -Heat 1 tsp of oil in a saucepan & Add the chopped onion and saute until softened, about three to four minutes.
 -Add the garlic, saute for a few seconds, then add the mushrooms and white wine.
 -Turn up the flame to medium-high and cook until the wine has evaporated and the mushrooms have taken on a nice sheen.
 -Add the black rice and saute for a minute. Now add 1/2 cup of water and let it cook until the water evaporates, stirring frequently. Just before the rice dries completely, add another 1/2 cup of water. Repeat, stirring the risotto frequently, until the rice is cooked but still has a bite to it. -Now add the cashew cheese and mix well. The risotto should have a creamy, slightly soupy consistency when done.
 -Now heat the remaining 2 tsp of oil in another saucepan, add the sliced onions and saute until the onions turn golden brown.
 -Top the risotto with the caramelized onions and serve hot.

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