Cashew Cream Risotto With Crispy Maitake Mushrooms | VegNews

Ingredients

• 1 cup
• raw cashews
• , soaked overnight, and drained
• 3 cups water
• 1 (8-ounce) package maitake mushrooms
• 3 tablespoons olive oil, divided
• ¼ teaspoon salt 
• ⅛ teaspoon black pepper
• 5 cups
• vegetable stock
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 1 garlic clove, minced
• 2 cups uncooked
• Arborio rice
• ¼ cup
• white wine
• 2½ cups medium-diced and peeled butternut squash
• 1 tablespoon minced fresh rosemary