Creamy Vegan Mushroom Risotto (Cashew-Based)

Risotto's creaminess usually comes from butter and parmesan stirred in at the end, but here that job goes to a blended cashew cream, added once the arborio rice has slowly absorbed all the broth.

Using cashews instead of dairy keeps this risotto entirely plant-based, fitting easily into a vegan diet while still landing on that same rich, spoonable texture. The trick to good risotto stays the same regardless of what's stirred in at the end: add the warm broth gradually, a ladle at a time, and keep stirring so the starch releases slowly. A little nutmeg in the cashew cream adds warmth, and fresh parsley on top finishes it off.