“Sumptuous Nordic Vegan Symphony: Wild Mushroom Risotto with Lemon-Garlic Cashew Cream”

Allergens

Nuts (cashews)

Ingredients

• 1. 2 cups Arborio rice 2. 4 cups vegetable broth 3. 2 cups mixed wild mushrooms, sliced 4. 1 cup dry white wine 5. 1/2 cup finely chopped shallots 6. 1/4 cup nutritional yeast 7. 1 cup raw cashews, soaked and drained 8. 1/4 cup lemon juice 9. 3 cloves garlic 10. 1/4 cup olive oil 11. 1/2 teaspoon ground black pepper 12. 1/4 teaspoon sea salt 13. 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pan, heat the olive oil over medium heat. Add shallots and sauté until translucent.
2. Add the mushrooms to the pan and cook until they release their moisture and become tender. Season with salt and pepper.
3. Stir in Arborio rice and toast for 1 2 minutes, coating each grain with oil.
4. Gradually add vegetable broth, one cup at a time, stirring constantly and allowing the rice to absorb the liquid between additions.
5. In a blender, combine cashews, lemon juice, garlic, nutritional yeast, and 1/2 cup of water. Blend until smooth and creamy, seasoning with salt and pepper to taste. Set aside.
6. Once the rice is cooked al dente, fold in the lemon garlic cashew cream and stir gently until fully incorporated.
7. Garnish with fresh parsley and serve immediately.

Chef’s Insight

To achieve the perfect creamy consistency, stir continuously while adding broth to the rice.

Notes

Adjust seasoning to taste. - Experiment with different mushroom varieties for unique flavors and textures.