Creamy Mushroom and Coconut Risotto

How to make it

1. 1

   First, finely chop your shallots and slice the mushrooms. Set them aside.

2. 2

   In a medium pot, heat a drizzle of oil over medium heat. Add the chopped shallots and cook until they soften and become translucent, about 3 minutes.

3. 3

   Add the sliced mushrooms to the pot and cook until they release their liquid and start to turn golden, about 5 to 7 minutes.

4. 4

   Stir in the Arborio rice, making sure every grain is coated. Cook for about 1 minute until the edges become transparent.

5. 5

   Pour in about half of the coconut milk. Stir constantly until it is mostly absorbed by the rice.

6. 6

   Gradually add the remaining coconut milk, about 1/4 cup at a time, stirring frequently. Allow each addition to be absorbed before adding more. This slow stirring is what makes risotto so wonderfully creamy. This step will take about 15 to 20 minutes, or until the rice is tender but still has a slight bite. If needed, you can add a little hot water at the end if the rice is still too firm.

7. 7

   Stir in the nutritional yeast. Season with salt and pepper to your taste. Serve immediately and enjoy your creamy, comforting risotto.