Sundried Tomato and Mushroom Risotto with Roasted Cauliflower

Sundried Tomato and Mushroom Risotto
My friend Katie made risotto for me while I was in DC. It was so tasty I had to have it again, so I threw together some for dinner. “Threw together” isn’t exactly right; since it was risotto, “stirred for hours” seems more appropriate. Whatever. It was worth it.

On the side I served some cauliflower roasted with salt, pepper, olive oil, and a touch of nutmeg. The smooth risotto matched its crunchiness well, and though I don’t have it very often, cauliflower is one of my favorite veggies.

Sundried Tomato and Mushroom Risotto
Makes two to three main course servings

1 Cup Arborio Rice
1 Onion, minced
8 oz Mushrooms (white button is fine)
1/2 Cup Oil Packed Sundried Tomatoes, cut into strips
1/2 Cup (scant) Pine Nuts, toasted
4 Cups Veggie Broth, warmed (or 4 cups water and 1 veggie bullion cube)
1/4 Red Wine (warmed)
1/3 Cup Soymilk
1 Tbs Rosemary, finely chopped, plus more for garnish
1/4+ Cup Earth Balance or Olive Oil
Vegan Parmesan Cheese (Optional. Made from ground almonds, miso, and nutritional yeast)

In a small sauce pan, heat your veggie stock until simmering. Turn heat down as low as possible, cover. In a large, wide skillet, melt the earth balance. Add onion and saute over medium-low heat until beginning to caramelize, 7-8 minutes. Add rosemary and saute for another 2-3 minutes. Add rice, saute for another 3-4 minutes, constantly stirring.

Push rice to the edges of the pan, creating an empty space in the middle. Add the mushrooms to the center of the pan, drizzle with olive oil, and cook until they begin to soften. When they do, mix them in with the rice.

Add one ladle full of warmed stock, constantly stirring. When the rice has absorbed all the liquid, add the warmed wine, half of the pine nuts, and tomatoes.

Continue to add the stock one ladle at a time as the rice absorbs it. Be sure to stir the whole time, even though this process can take 40 minutes to an hour. When it looks like you have only one ladle left, add soymilk to the stock. When warm, add to risotto. As the rice cooks, it will start to turn translucent. When the opaque centers of the rice finally disappear, it should be cooked all the way through. If your rice is not fully cooked when you are out of stock, add water to your stock pan, heat, and add it ladle by ladle full to the risotto until the rice is tender. Serve, top with the rest of the pine nuts, vegan parmesan, and a sprig of rosemary.

Sundried Tomato and Mushroom Risotto

Here’s a shot of the cauliflower:
Roasted Cauliflower with Nutmeg


  1. Kristy

    I made this risotto tonight. It rocks. I skipped the rosemary because I’m not a fan whereas my partner just added it to his afterwards. It was so creamy even without adding soy cheese thanks to the soy milk or rice milk in our case. We will definitely make this again probably for our next dinner party!

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