Dairy-Free Mushroom Risotto

3.77 from 21 votes

A creamy and savory mushroom risotto made with coconut cream and chicken stock and seasoned with nutmeg, rosemary, and nutritional yeast.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Put 1 Tbs oil in pan, heat over medium, add sliced mushrooms. Cook 6-8 minutes, without moving), then mix. Reduce heat to low medium and cook while mixing for 5-7 minutes.
Put 1 Tbs olive oil into a large pot and heat over medium heat. Add the rice, garlic powder, and onion powder to the pan and mix. Cook for 30 seconds.
Add the coconut milk/cream to the pan, mix, and cook until the liquid is absorbed. This should happen pretty quickly, 30-60 seconds. Keep heat at medium or slightly below.
Then add the salt, pepper, nutmeg, rosemary, and 1/2 cup of chicken stock to the pan, mix, and wait for the liquid to be absorbed by the rice. Once it is absorbed, add another 1/2 cup of chicken stock and repeat this process until all the chicken stock is absorbed. Add nutritional yeast to the risotto and mix.
From start to finish, the risotto should take about 30 minutes to cook. You may end up using 3-4 cups of chicken broth... it depends on the rice and your stove heat etc. You'll know it is done when it is creamy.
Then, put the mushrooms into the risotto, mix, and serve. ( I like sprinkling the whole dish with nutritional yeast )

Instead of garlic powder and onion powder, you can use fresh onion and garlic. Just sauté them first before adding the rice to the pan.

Instead of coconut cream, you can add any non dairy cream of choice, like an oat cream, or a non dairy creamer.

Instead of chicken broth, you can add vegetable broth to make this dish Vegan.