Go Back
Print

Baked Mushroom Risotto with Rosemary & Dried Cranberries

This mushroom risotto is incredibly creamy and lucious. Embedded with soft chewy chunks of dried cranberries and sun dried tomatoes.

Course Main Course
Keyword baked mushroom risotto
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Taavi Moore

Ingredients

Cream of Mushroom Soup

  • 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
  • Pepper
  • 1 15 oz. can coconut milk
  • 4 cups vegetable broth
  • 8 tbsp all-purpose flour
  • Pinch of nutmeg
  • 1 tbsp fresh rosemary, minced

Risotto

  • 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

Instructions

Cream of Mushroom Soup

  1. 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.  

  2. 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. 

Risotto

  1. 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. 

  2. Remove rosemary sprigs before serving. Top with a sprinkle of salt, freshly cracked black pepper, and fresh parsley.