An easy vegan dish, this risotto for two is dairy and gluten free and will satisfy your appetite for creamy comfort food.
Saute onion in oil and butter for a minute or two.
Add sliced mushrooms and cook until tender, about 3 or 4 minutes.
Add rice, stirring for about 3 minutes to slightly toast.
Stir in one cup of broth. Continue cooking and stirring until liquid is absorbed
Stir in remaining broth one cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
When all liquid is absorbed, fluff with fork and plate. Sprinkle vegan cheese shreds over plate and microwave for 60 seconds to melt. If desired, add cashews to the top for crunch.
Serve as a main or side dish and add grilled vegetables for extra nutrition, or grilled shrimp or scallops for protein.