Delectable Vegan Nordic Forest Feast: Wild Mushroom Risotto with Lemon-Dill Cream

Allergens

None (gluten-free)

Ingredients

• 2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 16 oz wild mushrooms (chanterelle, porcini, or mixed variety), cleaned and sliced
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tbsp fresh dill, chopped
• 1 lemon, zested and juiced
• Salt and pepper to taste
• Olive oil
• Optional: Fresh parsley for garnish

Instructions

1. a. In a large saucepan, heat 2 tbsp olive oil over medium heat. Add shallots and garlic, sautéing until fragrant and translucent. b. Stir in the wild mushrooms and cook until tender, about 5 minutes. Remove from pan and set aside. c. In the same saucepan, add another 2 tbsp olive oil and the Arborio rice, stirring to coat grains with oil. Toast for 2 3 minutes. d. Gradually add warmed vegetable broth, 1 cup at a time, stirring continuously until absorbed by the rice. Repeat until all broth is used, cooking for about 20 minutes or until risotto is creamy and tender. e. In a blender, combine almond milk, nutritional yeast, dill, lemon zest, lemon juice, salt, and pepper. Blend until smooth and creamy. f. Fold the mushroom mixture back into the rice and add the lemon dill cream, stirring gently to combine. Adjust seasoning as needed. g. Serve immediately, garnishing with fresh parsley if desired.

Chef’s Insight

The key to this recipe is finding high-quality wild mushrooms and using fresh ingredients for the lemon-dill cream.

Notes

Adjust the salt and pepper to your taste preference.