There are many different mushroom risotto recipes, but not many like this. This isn’t technically risotto. Risotto is rice cooked slowly in broth, and usually has parmesan cheese. This recipe has no rice or parmesan cheese. Then why call it risotto? Instead of rice and cheese I used root vegetables and nutritional yeast, but applied the same process as risotto. This means starting with onions, the vegetables, then adding some alcohol, letting it cook off, and then adding a little bit of broth at a time until the vegetables are cooked. I know some of you may be skeptical, but trust me this is a delicious dish. Vegetarians can eat this as a main or side, and if you eat meat or fish this makes a great side dish.
This dish has many different flavours thanks to the different vegetables. Just like risotto it is salty as well as creamy. The mushrooms add another level to the already deep flavour palate presented here. This dish may sound complicated to make for some, but I promise it is straightforward and simple. Go ahead and try something different. Root vegetable and mushroom risotto. Continue reading