Vegan Sushi Rice Risotto with Crispy Mushrooms

Why I love it

If you’ve ever wanted to make risotto, but you were too intimidated by it, this recipe is for you! It’s chill and doesn’t even need arboreal rice. I substituted in sushi rice as a great pantry staple that I always have on hand. The addition of the mushrooms on top of this is just beautiful. Risot-oh yeah this is so good.

Ingredients

Risotto:

•1/2 cup sushi rice

•1 tbsp nutritional yeast

•1/2 tsp garlic and onion powder 

•1 1/4-2 1/2 cups water

•2 tsps vegetable base

•Salt and pepper to taste

•Oil to taste 

Mushrooms:

•1 1/2 cups sliced mushrooms

•1 tsp smoked paprika

•1/2 tsp cayenne 

•Salt to taste 

•Oil to taste 

Topping:

•Basil

•More pepper 

Replacements

You can substitute in arboreal rice for sushi rice.

Recipe

1. Cook the mushrooms with oil on medium heat. Add in the smoked paprika and cayenne. After they cook down for about 10 minutes, stir in the salt. Take off the heat.

2. Make your risotto. Add your sushi rice to a pot and toast it with oil for 2 minutes. Add in your garlic powder, onion powder, salt, pepper, and nutritional yeast at this point.

3. Dissolve your vegetable base into your water. Add in about 1/4 cup of water at a time and mix on low heat. Continue to add the mixture when the rice gets dry. Stop adding it when the rice is cooked. Top with the mushrooms and basil. Enjoy!