This wine-drenched, rosemary mushroom wild rice risotto never disappoints. Risotto is a lovely side dish or a main course. Its rich texture, taste, and hue make it an ideal addition to your Thanksgiving table—or any autumn-inspired menu. One of the best parts about making risotto (aside from eating it!) is the way it lends an enticing fragrance to your home as you stir, stir, stir…
While traditional risotto is typically made from white, arborio rice, I prefer using wild rice, brown rice, or even pearled barley for my risottos. These healthier grains are a bit less starchy and come with more fiber. Omitting dairy (in the form of parmesan cheese and heavy cream) from traditional risotto is another way to make the dish healthier. (Enter nutritional yeast, a vegan’s cheesy best friend!) But don’t worry—this healthier version is no less tasty—or filling. Enjoy!
Rosemary Mushroom Wild Rice Risotto
2 cups wild rice
1 cup + 1 tbsp. dry red wine, divided
1 tbsp. olive oil
1 sweet onion, diced
3 cloves garlic, minced
5 sprigs of fresh rosemary, de-stemmed and roughly chopped
5 sprigs of fresh thyme, de-stemmed
3 tbsp. nutritional yeast
2 cups baby bella mushrooms, chopped (sautéed separately)
3-4 cups veggie broth or water
1 cup coconut milk
2 tbsp. balsamic vinegar, divided
1 cup fresh blueberries
dash of nutmeg
1. In a large pot on medium heat, warm olive oil and sauté onions until translucent (7-10 minutes). Add minced garlic, rosemary, and thyme, and sauté for another minute.
2. Add rice and another splash of oil to coat the rice. Stir frequently to toast rice for about 5 minutes or until rice is fragrant.
3. Add wine to mixture and stir frequently until moisture is fully absorbed. Add 1 cup of water or broth, stirring frequently until absorbed, making sure that the mixture isn’t sticking to the bottom of the pot. Continue the process of adding 1 cup of water/broth for about 30 minutes or until rice is al dente. (And remember to stir, stir, stir!)
4. In the meantime, gently rinse and pat-dry baby bella mushrooms. Slice into rough chunks. In 1 tbsp. of olive oil, sauté mushrooms for 5 minutes, tossing occasionally. Add 1 tbsp. balsamic vinegar and 1 tbsp. red wine. Sauté for another 5 minutes then set aside.
5. Once the rice mixture reaches desired texture, stir in 1 cup coconut milk, 1 tbsp. balsamic vinegar, and 3 tbsp. nutritional yeast.
6. Dish onto plates and top with sautéed mushrooms and blueberries. Garnish with a sprig of rosemary or thyme and a dash of nutmeg.
More vegan Thanksgiving recipes: Pumpkin, Onion “Bacon” Tart
Photos: Mary Hood