As much as I want to call this risotto, I reeally can't. This dish definitely satisfies that creamy, rich craving, but to call it risotto feels a wee bit of a stretch. For one, I'm not using the typical arborio rice.

Then there's the process. One of the keys to making risotto is adding that hot broth to the rice + onions. And then there's le vin. And le beurre. Making risotto takes time and can't be rushed if you want it to turn out well. And your time is valuable, especially mid-week. So having quick mid-week meal ideas is important.

So enough of what this dish isn't. Let's talk about what it is. It's creamy, rich goodness, minus any sort of guilt. If you're craving rich comfort food, this will definitely hit the spot. It comes together really easily + the flavour won't disappoint. Eating healthy doesn't have to mean feeling deprived or like you're missing out. I promise if you make this, you won't feel like you're missing out on anything.

The cheesy creaminess in this dish is thanks to the cashews + nutritional yeast. I love working with these two together because they're so full of vitamins + minerals. B vitamins, zinc, magnesium, protein + iron to name a few. And then there's the healthy fat of the cashews. Its fat is mostly monounsaturated. The same type of good fat found in olive oil. The kind of fat that's really good at protecting the health of our heart.

Cooking the rice in bone broth adds even more vitamins, minerals, and also collagen. Collagen gives us great skin and bones.

Let's talk about the taste. The flavour of bone broth outweighs water any day. If for no other reason, cook with bone broth because it'll give such a rich flavour to your dish. I often make it in batches and then freeze it. This way, I always have some on hand for occasions like this one here.

Cashews mixed with nutritional yeast creates a pretty excellent creamy cheeselike flavour. Experiment at home using cashews + nutritional yeast in place of your favourite cheese dishes. You'll be so surprised at how well these two mimic the real deal. ;)

Now for the best part. You'll end up feeling amazing after eating this. The rice and cashews are pre-soaked + rinsed, so digestion will be a breeze.

I'll leave you to make this. In the comments below, I want to hear from you. Share with me one of your favourite comfort food creations.

Leek + Mushroom Rice with Cashew Cream

serves 2 to 4

Cheesy Cashew Cream

1/2 cup raw, unsalted cashews, soaked overnight, drained + rinsed

1/4 - 1/3 cup water

1 1/2 Tbsp nutritional yeast

1/4 tsp Himalayan rock salt

Leek + Mushroom Rice

2 1/4 cups bone broth (or chicken/vegetable stock), divided

1 cup wild rice, soaked overnight, drained + rinsed

225g king mushrooms, sliced

1 medium leek, diced (green part only)

1/4 tsp. ground coriander seeds

1/4 tsp. ground caraway seeds

1/4 tsp Himalayan rock salt

2 cloves garlic, minced

Salt + pepper to taste

How to:

Cheesy Cashew Cream

Combine cashews, nutritional yeast, water + salt in a high powered blender. Blend until smooth
Reserve. *This will keep in an airtight container in the fridge for about 4-5 days*

Leek + Mushroom Rice

Pour rice + 2 cups of bone broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes
Turn off heat and let sit (covered) for 10 minutes (this step will give you that fluffy rice)
While rice is cooking, add 1/4 cup of bone broth to a medium skillet
Add in garlic, caraway and coriander. Sauté for about 5 minutes until the garlic is soft + fragrant
Add in mushrooms. Sauté for about 10 minutes until the mushroom have softened and water has been released
Add in leeks and sauté for another 5 -10 minutes until leeks are soft
Once the rice is cooked, add rice and salt to sautéed leeks + mushrooms. Stir all ingredients together
Stir in cheesy cashew cream. Remove from heat
Adjust to taste with salt + pepper
Serve immediately

Note: If you're making this midweek and want to speed up the process, make the rice + cashew cream a few days in advance.