Risotto; mac and cheese for adults. Cheesy, creamy rice that satisfies the soul and fills every space of the belly. Of course, it’s the cream and the cheese that make this dish an object of desire. Instead of the dairy, I use coconut milk from the can and nutritional yeast to satiate my lust for this little Italian number.
Vegan Mushroom Basil Risotto
1 can coconut milk
1 c water
1 veggie bouillon cube
1 c rice (Arborio or otherwise- I used a wild mix in the pictures)
1 ts apple cider vinegar
1 ts nutmeg
3 tb nutritional yeast
2 cups of mushrooms
1 tb safflower oil
large handful of basil, chiffonaded
crumbled walnuts
1. Bring rice, coconut, water, and bouillon cube to boil; then lower heat to medium to low, and cook constantly stirring. Add vinegar and nutmeg. Stir in yeast once rice has cooked, about 30 minutes.
2. Saute mushrooms with safflower oil in a frying pan. Add to rice.
3. Plate the risotto, and finish with basil and crumbled walnuts.
Also by Jessica: Harvest Raw Vegan Apple Pie
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Photo: Jessica Riley-Norton
