Vegan | Servings: 4
Prep Time: 15 minutes
Cook Time: 30–35 minutes

Ingredients

For the Risotto

– 1½ cups Arborio rice
– 8 oz (225 g) cremini mushrooms, sliced
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 5 cups vegetable broth, kept warm
– ½ cup dry white wine
– 2 tablespoons olive oil, divided
– 2 tablespoons nutritional yeast
– ½ teaspoon salt, plus more to taste
– ¼ teaspoon black pepper
– 1 teaspoon fresh thyme leaves
– 1 tablespoon vegan butter
– 1 tablespoon finely chopped fresh parsley

For the Finger Lime Finish

– 3 tablespoons finger lime pearls
– 1 teaspoon finely grated lemon zest
– 1 tablespoon chopped fresh chives
– 1–2 tablespoons warm vegetable broth, if needed

Instructions

1. Warm the broth. Pour the vegetable broth into a saucepan and heat over low heat. Keep warm while cooking the risotto.

2. Brown the mushrooms. Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms and cook for 5–7 minutes until browned and most of their moisture has evaporated.

3. Transfer the mushrooms to a plate.

4. Cook the aromatics. Add the remaining tablespoon of olive oil to the skillet. Add the onion and cook for 3–4 minutes until softened. Add the garlic and thyme and cook for 30 seconds.

5. Toast the rice. Add the Arborio rice and stir continuously for 1–2 minutes until the grains are coated in oil and their edges look slightly translucent.

6. Add the wine. Pour in the white wine and stir for 1–2 minutes until mostly absorbed. If you prefer not to use wine, replace it with an equal amount of vegetable broth.

7. Cook the risotto. Add approximately ½ cup warm vegetable broth. Stir frequently until most of the liquid is absorbed.

8. Continue adding broth in ½-cup portions, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This should take approximately 18–25 minutes.

9. Begin checking the rice after 18 minutes. It should be tender but retain a slight bite in the center. You may not need all the broth.

10. Add the mushrooms. Stir the mushrooms back into the risotto. Add the nutritional yeast, salt, black pepper, and vegan butter. Stir until creamy. Add 1–2 tablespoons of warm broth if needed.

11. Remove the pan from the heat. Stir in the parsley and lemon zest.

12. Add the finger lime pearls. Gently fold in 2 tablespoons of finger lime pearls, reserving the remaining tablespoon for garnish.

13. Serve immediately. Divide the risotto among four warm bowls. Garnish with chives and the remaining finger lime pearls.

Serving Suggestions

Serve with roasted asparagus, sautéed spinach, or a simple green salad.

Vegan note: Use vegetable broth and certified vegan butter. Nutritional yeast provides a savory, cheese-like flavor without dairy.