Dairy-Free Risotto with Mushroom Scallops
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 top
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Cooking tools:
- Blender
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Nonstick skillet
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Plate
- Serving bowl
Ingredients
- 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
- 3 king oyster mushrooms
- 2 teaspoons soy sauce
- 3/4 cup water
- 1 teaspoon sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil (for sautéing)
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