Dairy-Free Risotto with Mushroom Scallops

Feb 24, 2021

We love a high-end meal that’s simple enough to make on a weeknight. This classic dairy-free risotto is luxuriously creamy and exceptionally delicious. When topped with succulent oyster mushroom scallops, this dish becomes a hearty and nutrient-packed meal. Enjoy with a glass of white wine for a sophisticated date night you can pull off in 30 minutes!

Ingredients

For the dairy-free risotto
1 cup white Arborio rice, rinsed
2 1/4 cups vegetable broth
1 cup frozen peas, defrosted
1 tsp olive oil
1/3 cup finely chopped yellow onion
3 cloves garlic, minced
1/3 cup dry white wine
1/3 cup raw cashews, soaked
1 tablespoon nutritional yeast
1/2 teaspoon salt

For the oyster scallops
3 king oyster mushrooms
2 teaspoon soy sauce
3/4 cup water
1 teaspoon sugar
1 tablespoon fresh lemon juice
2 teaspoons olive oil (for sautéing)

Instructions

1.Soak the cashews with 2/3 cup hot water in a bowl, cover and set aside.

2. In a large bowl, whisk together the marinade ingredients for the oyster mushrooms (soy sauce, water, sugar, and lemon juice).

3.Cut the mushroom stems into 1 1/2-inch discs. Transfer to soy sauce mixture to marinate.

4. Heat a medium nonstick pot over medium heat and sauté onion and garlic with olive oil until translucent. Add rice and wine. Stir to combine and cook down until the liquid has almost evaporated.

5. Add 1 1/2 cups of the vegetable broth to the rice pan, stir, cover, and bring to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer for about 15 minutes.

6.Meanwhile, drain mushrooms. Heat the olive oil in a large nonstick skillet over medium heat. Cook the mushrooms on each side for about 5 minutes, or until soft and golden brown. Remove from heat and set aside.

7.Make cashew cream. Blend the soaked cashews with the soaking water and nutritional yeast in a high-speed blender until smooth.

8.Once the rice is cooked, add peas. Cover and cook for another minute to warm the peas. Add the remaining 3/4 cup of broth vegetable broth, cashew cream, and salt. Stir constantly over medium-low heat until thick and creamy (this can take several minutes).

9.Serve immediately with prepared scallops and ground black pepper.


Recipe reposted with permission of Ni Vu, a Switch4Good team member, recipe developer, and founder of Bare Naked Waffle. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!

Easy Dairy-Free Cheese Sauce

Easy Dairy-Free Cheese Sauce

This dairy-free cheese sauce is all about versatility. When you're pressed for time in the kitchen, a multipurpose recipe is just what you need. With this drizzle-able non-dairy cheese sauce, you can pull virtually anything out of your fridge or pantry and make it...

Plant-Based Greek Meatballs with Dairy-Free Tzatziki

Plant-Based Greek Meatballs with Dairy-Free Tzatziki

A sandwich doesn't have to be between two slices of bread. Break out the pita to disrupt the monotony of your lunch or dinner routine. With a few store-bought staples and a quick homemade dairy-free tzatziki sauce, you can have a satisfying, hearty meal on hand in...

Creamy Dairy-Free Green Bean Casserole

Creamy Dairy-Free Green Bean Casserole

Every year for the holidays, I somehow get put on “green bean duty,” which involves cleaning, stripping, and halving ten pounds of beans for the feast. Inspired by the epic vegan celebrations with my family, this delectable green bean casserole dish has the classic...

EnglishSpanish

Pin It on Pinterest

Share This