White Wine Risotto with Mushrooms and Zucchini

Alba clamshell mushrooms and fresh zucchini arrived in our last farmer's market delivery, and Viki left a nice bottle of white wine with us, and we still had a little arborio rice from John & Wanda's visit last year when they made us a delicious farmer's market risotto... So, with the help of my Isa Does It cookbook, I decided to try my first risotto -- and it was delish! 


1-2 T canola oil
1 or 2 fresh zucchinis
4-8 oz mushrooms
1/3 C sun dried tomatoes
1/3 C peas

1 onion, diced
3 cloves garlic, minced
1.5 C arborio rice
1.5 C white wine
4 C broth
1 tsp thyme
several dashes fresh black pepper
1/2 tsp salt

2 T fresh lemon juice
1/2 C cashew cream (can mix cashew butter + water, or 1/2 cup soaked cashews blended)


Precook veggies: Saute zucchini in oil, and add mushrooms after a few minutes. Remove and set aside in a bowl.

Saute the onions in oil with a pinch of salt until translucent, 4-5 minutes, over medium heat. Mix in the garlic and thyme and saute for 1 more minute. 

Add the rice and stir to coat with the oil. (May need to add a little more oil if it's dry.) Add the white wine and stir occasionally, until most of the wine has absorbed, another 4-5 minutes. Add a few dashes of fresh black pepper, and half the salt.

Turn the heat down to medium-low. 

Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6-8 minutes per addition). 

With the last addition of broth, also add the cashew cream and lemon juice. Add remaining salt if needed. The risotto is ready when the rice is chewy but still firm, and the sauce is very creamy. At this point, toss in the vegetables, peas, and sun dried tomatoes -- or whatever you want to include -- to warm through. (Can also save some peas and mushrooms to add to top). Serve!

Making it:

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