Risotto is one of our favorite dairy-free dishes and we love changing up the toppings each month to reflect seasonal flavors. You'll want to save this recipe for Sage Brown Butter Risotto with Mushrooms! 

Servings: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

• 2 cups arborio rice
• 1 red onion, diced
• 2 cups mushrooms, roughly chopped
• 3 sprigs thyme
• 4 cloves garlic, diced
• 8 sage leaves, diced
• Salt and pepper
• 1 cup white wine
• 5 cups vegetable broth
• 1 cup Califia Farms Unsweetened Almondmilk
• 6 tablespoons vegan butter
• Olive oil

Method

1. Add rice to a large skillet and drizzle olive oil on top. Toast rice over medium heat until it becomes translucent, about 3-5 minutes.
2. Add diced red onion, mushrooms, thyme, garlic, and sage leaves to the skillet and saute until fragrant. Add salt and pepper to taste.
3. Pour white wine and vegetable broth and reduce heat to low. Cover the skillet with a lid and simmer for 25 minutes, stirring occasionally.
4. Add Califia Farms Unsweetened Almondmilk and butter. Season with additional salt and pepper as desired. Enjoy!