Baked Cacio e Pepe Risotto with Wild Mushrooms & Walnuts

Looking to impress your loved one this Valentines Day? Want to make something that looks and tastes SUPER fancy… but is ridiculously easy to make? Well I fucking got you. A lot of people think that making a risotto is difficult and hard to do, the traditional way actually isn’t super difficult but I see why it can be intimidating. Plus it just takes so much time. Luckily I’ve perfected an OVEN BAKED version that will make your life 10 times easier. Plus combining it with the delicious Cacio e Pepe flavor profile, and topping with herbed mushrooms & toasted walnuts sends it damn over the top.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The product I used in this recipe is their Grated Parmesan Cheese. It’s so dang good and really sends this recipe over the top! You can also use their Parmesan Shreds if you’re unable to find this!

Here’s what you’ll need to make the Risotto!

Baked Cacio e Pepe Risotto

  • 3 large shallots, chopped finely
  • 4 large garlic cloves, minced finely
  • 4 tbsp olive oil
  • 2 cups arborio rice
  • 1 cup white wine
  • 6 cups vegan chicken stock (or vegetable stock)
  • 2 cups unsweetened plain vegan creamer
  • 4 tbsp vegan butter
  • 1 cup grated vegan Follow Your Heart parmesan cheese
  • Salt & Pepper to taste (but add a lot of extra pepper)
  • ¼ tsp ground nutmeg
  • 1 tbsp lemon juice

Crisped Wild Mushrooms

  • 2 pounds oyster mushrooms, roughly chopped
  • 2 tbsp olive oil
  • Salt / Pepper to taste
  • 1 ½ tbsp fresh sage, chopped
  • 1 ½ tbsp fresh rosemary, chopped

Other Ingredients

  • Toasted Walnut Pieces *for garnish
  • Fresh Rosemary *for garnish
  • Follow Your Heart Grated Parmesan Cheese *for garnish
  • Black Pepper *for garnish

The simple breakdown of how to make the Risotto as well as the Mushrooms is listed below. Trust me, once you try this oven baked method, you will never make a risotto any other way. It comes out PERFECT every time and takes so much less work than the traditional method.

Risotto:

  1. Preheat your oven to 350F.
  2. In a semi large pot, add in your olive oil over medium heat.  Then add your chopped shallot and garlic, season with salt, and cook until translucent.  Then add in your rice and stir until slightly golden brown and toasted. 
  3. Add in you white wine and cook (stirring frequently) until most of the liquid is absorbed.  Then add in 5 cups of your vegan chicken broth, season with salt & pepper, bring to a low boil & cover then place in your oven until most of the liquid is absorbed (but not all of it).  This can take anywhere from 16-20 minutes (or maybe a little longer).  Check on it semi frequently and stir to prevent burning.
  4. Once most of the liquid is absorbed, take it out of the oven and return it to the stove top.  Over medium heat, add your remaining 1 cup of chicken broth and stir frequently until most of the liquid is combined. 
  5. Add in your creamer, nutmeg, lemon juice, more salt / pepper if needed, butter, and parmesan cheese.  Stir to combine and cook again until the liquid begins to absorb.  Don’t let this time get too thick, you want it to be really creamy with the rice still having a little bite to it. 

Mushrooms:

  1. In a skillet over medium-high heat, add in your olive oil. Once its heated, add in your chopped mushrooms, salt / pepper, and fresh herbs.  Cook until browned and crisp.  Set aside.

Assembly:

  1. Place your risotto in a bowl, top with some of the mushrooms, then garnish with more parmesan cheese & black pepper, toasted walnuts, and some fresh rosemary.  Drizzle with extra olive oil if desired. 

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly. 

But that’s it! Super easy, super delicious, and definitely something amazing to make for Valentines Day (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Baked Cacio e Pepe Risotto with Wild Mushrooms & Walnuts

This VEGAN oven baked cacio e pepe risotto with wild mushrooms and walnuts is sure to impress anyone you make it for, even though it's an insanely easy dish!

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

Baked Cacio e Pepe Risotto

  • 3 large shallots chopped finely
  • 4 large garlic cloves minced finely
  • 4 tbsp olive oil
  • 2 cups arborio rice
  • 1 cup white wine
  • 6 cups vegan chicken stock or vegetable stock
  • 2 cups unsweetened plain vegan creamer
  • 4 tbsp vegan butter
  • 1 cup grated vegan Follow Your Heart parmesan cheese
  • Salt & Pepper to taste but add a lot of extra pepper
  • ¼ tsp ground nutmeg
  • 1 tbsp lemon juice

Herbed Wild Mushrooms

  • 2 pounds oyster mushrooms roughly chopped
  • 2 tbsp olive oil
  • Salt / Pepper to taste
  • 1 ½ tbsp fresh sage chopped
  • 1 ½ tbsp fresh rosemary chopped

Other Ingredients

  • Toasted Walnut Pieces *for garnish
  • Fresh Rosemary *for garnish
  • Follow Your Heart Grated Parmesan Cheese *for garnish
  • Black Pepper *for garnish

Instructions

Risotto-

  1. Preheat your oven to 350F.
  2. In a semi large pot, add in your olive oil over medium heat. Then add your chopped shallot and garlic, season with salt, and cook until translucent. Then add in your rice and stir until slightly golden brown and toasted.
  3. Add in you white wine and cook (stirring frequently) until most of the liquid is absorbed. Then add in 5 cups of your vegan chicken broth, season with salt & pepper, bring to a low boil & cover then place in your oven until most of the liquid is absorbed (but not all of it). This can take anywhere from 16-20 minutes (or maybe a little longer). Check on it semi frequently and stir to prevent burning.
  4. Once most of the liquid is absorbed, take it out of the oven and return it to the stove top. Over medium heat, add your remaining 1 cup of chicken broth and stir frequently until most of the liquid is combined.
  5. Add in your creamer, nutmeg, lemon juice, more salt / pepper if needed, butter, and parmesan cheese. Stir to combine and cook again until the liquid begins to absorb. Don’t let this time get too thick, you want it to be really creamy with the rice still having a little bite to it.

Mushrooms-

  1. In a skillet over medium-high heat, add in your olive oil. Once its heated, add in your chopped mushrooms, salt / pepper, and fresh herbs. Cook until browned and crisp. Set aside.

Assembly-

  1. Place your risotto in a bowl, top with some of the mushrooms, then garnish with more parmesan cheese & black pepper, toasted walnuts, and some fresh rosemary. Drizzle with extra olive oil if desired.

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