By veganmilitarywife

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

Categories : Main Dish , Side Dish

Mushroom Risotto

Servings 8


  • 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


  • 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.