Thanksgiving is right around the corner and that only means new hearty and delicious recipes. Mushrooms, cranberries, and rosemary always call my name around this time of year. The flavors mend so well together and it always results in a crowd loving dish at the dinner table.
This mushroom risotto is incredibly creamy and lucious. Embedded with soft chewy chunks of dried cranberries and sun dried tomatoes. Flavored with fresh rosemary and homemade cream of mushroom soup. This will be the perfect side dish during your thanksgiving meal.
Believe it or not this is my first time making risotto. I was a bit intimated, but I swear that baking your risotto will not only save you a lot of patience, but will not cause you to sacrifice flavor.
Feel free to substitute various dried fruits, add nuts, or other fresh herbs like parsley. It is your thanksgiving meal, get creative!
This recipe is…
- 100% plant-based
- Perfect for your thanksgiving meal
This mushroom risotto is incredibly creamy and lucious. Embedded with soft chewy chunks of dried cranberries and sun dried tomatoes.
- 2 tbsp non-dairy butter
- 1/4 diced yellow onion
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 4 cups sliced mushrooms
- Pinch of salt
- 1 15 oz. can coconut milk
- 4 cups vegetable broth
- 8 tbsp all-purpose flour
- Pinch of nutmeg
- 1 tbsp fresh rosemary, minced
- 1 cup long grain white rice
- 2 cups water
- 2 tbsp dried cranberries
- 1 tbsp sun-dried tomatoes
- 1/2 cup shredded non-dairy cheese (I used Daiya Mozzarella)
- 2-3 fresh rosemary sprigs
In a medium saucepan, melt butter over medium heat. Add onion and garlic. Sauté for 3-4 min. until fragrant and translucent. Add celery and cook for 2 min. more. Add mushrooms and a pinch of salt. Cook for 5-6 min. until tender and most of the moisture from the mushrooms has cooked off.
Add pepper to taste, coconut milk, vegetable broth, flour, fresh rosemary, and a pinch of nutmeg. Stir to combine. Bring to a simmer. Simmer on medium-low for 15-20 min. until slightly thickened. Adjust seasoning as needed.
Preheat oven to 400 degrees. Add rice, 16 oz. cream of mushroom soup, and the rest of the ingredients in a shallow baking dish. Stir to combine. Top with 2-3 rosemary sprigs. Cover and bake for 30 min. Stir. Bake for an additional 10 min. uncovered until rice is tender.
Remove rosemary sprigs before serving. Top with a sprinkle of salt, freshly cracked black pepper, and fresh parsley.