+GF +SF
We can’t even tell you the amount of times we’ve made this for friends and family where it has been met with rave reviews. This creamy risotto is the perfect way to impress a large party. Bonus: it doesn’t dirty up that many dishes, so you’ll get to spend more time with your guests than your dishwasher! —LM + AM
SERVES 4
1 cup (112 g) raw cashews
1 tbsp (3 g) coarsely chopped fresh sage
2 tbsp (5 g) coarsely chopped fresh basil
1 tbsp (5 g) nutritional yeast (not to be confused with brewer’s or active dry yeast)
¼ cup (60 ml) fresh squeezed lemon juice
⅓ cup (80 ml) unsweetened cashew or almond milk
1 tsp fine sea salt
Black pepper, to taste
4 cups (960 ml) vegetable broth
1 tbsp (15 ml) extra-virgin olive oil
2 cloves garlic, minced
1 cup (200 g) uncooked Arborio rice
1 cup (240 ml) white wine
Soak the cashews in boiling water to cover for at least 4 hours, or until they turn puffy and soft.
Drain and rinse the cashews. Put the cashews in a high-speed blender. Add the fresh herbs, nutritional yeast, lemon juice, plant milk, salt and pepper. Blend the mixture on high for about 2 minutes, or until you get a smooth and creamy sauce.
In a medium saucepan, bring the vegetable broth to a boil and then reduce to a low simmer.
In a large risotto pan or saucepan, heat the oil over medium heat. Add the garlic and cook for 1 minute. Then add the rice and stir to coat it in the oil, cooking for 1 minute more while stirring constantly. Add 1 cup (240 ml) of broth and reduce the heat to low, stirring constantly. Continue to add ½ cup (120 ml) of the broth at a time as the previous broth is absorbed. Stir constantly to avoid scorching. By the time you’ve added all of the broth, the rice should have tripled in size. Add the wine and stir constantly until it soaks into the rice. After the wine is absorbed into the rice, add the cream sauce.
Stir the risotto until the cream sauce is spread throughout the rice. Cook for a few more minutes to allow the sauce to warm through. Serve immediately.