Recipe of the Day: Risotto

Try Roberton Martin's twist on traditional risotto!


  • 4 cups broth made from Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base, plus more as needed
  • 2 tablespoons high-heat oil, such as safflower or grapeseed oil
  • 1 cup arborio rice
  • 2 shallots, minced
  • 3/4 cup white wine
  • 1 cup Cashew Cream, mixed with 1/2 cup water
  • 2 tablespoons vegan Parmesan cheese
  • 1 tablespoon minced flat-leaf parsley or fresh chives


In a small soup pot, bring the broth to a simmer, reduce the heat to the lowest setting, and keep the broth hot.

Heat a large saute pan over medium heat and add the oil. When the oil is hot, add the rice and stir with a wooden spoon for 2 to 3 minutes. Add the shallots and stir 1 minutes more. Pour in the wine and cook, stirring, until the wine has almost evaporated.

Add 1 1/2 cups of broth and stir while shaking the pan. Continue to cook and stir the rice until all the liquid has been absorbed. Add an additional 1 cup broth and cook and stir the rice again until all the liquid has been absorbed. Add the final 1 1/2 cups of broth and continue cooking and stirring, tasting the rice to check the consistency of the risotto.

At this point, if you do not intend to serve the risotto immediately, you can remove it from the heat, cover, and finish the cooking up to 3 hours later. Or place the rice in a container, refrigerate, and resume cooking the next day; this will require a bit more broth to complete. This is when 2 cups of any vegetable can be added.

If serving immediately, when the rice is almost cooked, lower the heat and add the cashew cream and water mixture and the vegan Parmesan. Stir until the risotto is creamy and wavy (all'onda). Add more broth, if necessary. Stir in the herb and serve immediately.

Serves 6

Cashew Cream:

  • 2 cups raw organic cashews
  • 2 1/2 cups water

Soak the cashews in water overnight or bring the cashews and 4 cups of water to a simmer. Remove the pan from the heat and allow the cashews to soak 1 hour. Drain and rinse the cashews.

Place the cashews into the jar of a blender and add 2 1/2 cups of water. Blend until completely smooth, stopping a few times to scrape down the sides of the jar with a silicone spatula. Stain the mixture to remove any particles that did not get pureed thoroughly; the cashew cream should be the consistency of heavy cream. It can be refrigerated for 1 week or frozen for 2 months.    

Makes 5 cups of cashew cream

For more delicious recipes from Chef Roberto Martin, check out "Vegan Cooking for Carnivores."