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Garlic White Wine Risotto (Vegan)

Spoon digging into a bowl of risotto topped with green peas and parmesan.
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Creamy, garlicky white wine risotto topped with peas and vegan parmesan cheese.

Ingredients

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For the Risotto

1/2 cup raw cashews, soaked and drained*

1 cup water

4 cups vegetable broth

1 tablespoon olive oil

1 medium onion, chopped

8 cloves garlic, minced

1 teaspoon dried thyme

1 1/2 cups Arborio rice

1 1/2 cups dry white wine*

1/2 teaspoon salt

juice of half a lemon

1 cup peas (fresh or frozen)

For Topping

vegan parmesan cheese*

fresh chives for serving

cracked black pepper

Instructions

  1. Blend: Add the cashews and water to a high speed blender. Blend until completely smooth. This may take up to 5 minutes - allow your machine to rest intermittently to avoid over-heating.
  2. Warm: Pour all of the vegetable broth into a small saucepan. Place on a small stove burner and heat on low. Keep the broth warming here while you work.
  3. Sauté: Heat oil in a large pot over medium. Add the chopped onions to the pot along with the salt. Cook for 4-5 minutes or until soft. Stir in the garlic and dried thyme and cook for 1 more minute. Add rice to the pot and stir. Pour in the white wine and cook until all of the liquid has been absorbed by the rice.
  4. Simmer: Add warm vegetable broth to the rice, one ladleful at a time. Cook until the broth is absorbed, then add in another ladleful. Add in the cashew cream with your final label of broth. Cook until all of the liquid has been absorbed. Squeeze in the lemon juice and grate in a little vegan parmesan cheese. Add more salt to taste. Stir in the peas and cook until heated through, about two minutes.
  5. Serve: Portion risotto into bowls and top with chopped chives and cracked pepper just before serving. Extra parmesan is also always a good idea!

Equipment

Notes

*Cooked risotto will keep in the refrigerator for 2-3 days or can be frozen for up to 1 month.

*You can either soak your cashews overnight or pour boiling water over the top and soak for 2 hours.

*You can use any dry white wine you like! I prefer pinot grigio, chardonnay, or sauvignon blanc. No need to spend a lot of money here! Get something cheap.

*Vegan parm is totally optional! I really like the Violife block.

*When cooking risotto, it’s really important to keep all of your liquids warm. Let your broth simmer on the stove while you work, and keep it simmering as you begin to ladle it into your rice.

*Risotto requires a certain level of patience but I promise it is so worth it! Just keep simmering!

Nutrition

Find it online: https://censoredbaker.com/garlic-white-wine-risotto/

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