Mushroom Risotto (Vegan, Gluten Free, and Oil Free)

Ingredients

• 1 onion, diced
• 8 oz mushrooms, quartered (I prefer cremini, but any will do.)
• 2 cups short grain brown rice (It is better to soak in water overnight or a few hours beforehand, but not necessary.)
• 1/2 cup dry white wine (Optional, but it is way better with it.)
• 2-4 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon white pepper
• 1 cup water
• 1/2 cup raw cashews
• 1/4 cup Parmesan substitute

Instructions

• Saute onion and mushrooms in a large pan.
• Add the rice and stir for a minute or so, until the rice starts turning opaque and smells a little toasted.
• Add the white wine and the garlic.
• Let simmer for a minute, then add the broth and white pepper.
• Bring to a boil, then cover and let simmer until most of the liquid is gone, about 35 minutes.
• Meanwhile, blend water and cashews in a blender until completely smooth.
• Stir the cashew mixture into the rice, cover again, and let simmer until all the liquid is gone.
• Stir in the Parmesan substitute.
• Serve with additional Parmesan substitute to sprinkle on top, if desired.

https://veganmilitarywife.com/mushroom-risotto-vegan-gluten-free-and-oil-free/