Ingredients
Equipment
Method
Roast the Grapes
- Preheat oven to 400°F (205°C).
- Toss grapes with balsamic vinegar, thyme, and a pinch of salt.
- Roast for 18–22 minutes until softened and lightly caramelized.
- Set aside.
Prepare the Herb Essence
- Blend basil, parsley, chives, water, and lemon juice until smooth.
- Strain if desired for a refined presentation.
- Refrigerate until serving.
Make the Cashew Vineyard Cream
- Blend soaked cashews, stock, lemon juice, garlic, miso, nutritional yeast, and salt until completely silky.
- Continue blending for 1–2 minutes until restaurant-quality smooth.
- Set aside.
Build the Risotto
- Warm vegetable stock in a saucepan and keep hot.
- In a large wide pan, add the shallot, celery and 2 tablespoons of the measured risotto stock.
- Cook until softened.
- Add garlic, rosemary, thyme, and sundried tomatoes.
- Cook 2 minutes until fragrant.
- Stir in rice and toast lightly for 1 minute.
- Add hot stock one ladle at a time, stirring frequently and allowing absorption before adding more.
- Continue for 40–45 minutes until rice becomes creamy and tender.
Finish the Dish
- Stir in the cashew vineyard cream.
- Add lemon zest, lemon juice, nutritional yeast, salt, and pepper.
- Fold gently to create a rich, velvety texture.
- Taste and adjust seasoning.
Plate
- Spoon risotto into shallow bowls.
- Arrange roasted grapes throughout the dish.
- Dot with herb essence.
- Garnish with walnuts, basil leaves, thyme sprigs, sundried tomato strips, and fresh lemon zest.
- Serve immediately.
Nutrition
Notes
Soaking and timing
Soak cashews for four hours and drain before beginning. This advance preparation is additional to the 75-minute recipe estimate. Brown rice varies; follow tenderness rather than the clock and keep adding hot stock as needed. Stock and consistency
Reserve the 2 tablespoons used to soften the aromatics from the 6 cups of risotto stock. The cream has its separate 3/4 cup stock. Add risotto stock a ladle at a time, allowing each addition to absorb before the next; keep the final rice creamy and loose rather than dry. Finishing
Blend the cashew cream until smooth. Add lemon and the cream near the end, then serve promptly. Straining the herb sauce is optional; leaving it unstrained gives a more rustic finish. Ingredient choices
Short-grain brown rice is the intended rice. Its texture differs from white Arborio, so changing rice also changes liquid uptake and cooking time. Check miso and stock labels if gluten-free ingredients are needed. Make ahead and storage
The cashew cream and herb sauce may be refrigerated separately up to three days ahead. Cool cooked rice promptly in shallow containers; refrigerate at 40°F (4°C) or below and use leftovers within three to four days. Reheat to 165°F (74°C), loosening with stock or water.
Soak cashews for four hours and drain before beginning. This advance preparation is additional to the 75-minute recipe estimate. Brown rice varies; follow tenderness rather than the clock and keep adding hot stock as needed. Stock and consistency
Reserve the 2 tablespoons used to soften the aromatics from the 6 cups of risotto stock. The cream has its separate 3/4 cup stock. Add risotto stock a ladle at a time, allowing each addition to absorb before the next; keep the final rice creamy and loose rather than dry. Finishing
Blend the cashew cream until smooth. Add lemon and the cream near the end, then serve promptly. Straining the herb sauce is optional; leaving it unstrained gives a more rustic finish. Ingredient choices
Short-grain brown rice is the intended rice. Its texture differs from white Arborio, so changing rice also changes liquid uptake and cooking time. Check miso and stock labels if gluten-free ingredients are needed. Make ahead and storage
The cashew cream and herb sauce may be refrigerated separately up to three days ahead. Cool cooked rice promptly in shallow containers; refrigerate at 40°F (4°C) or below and use leftovers within three to four days. Reheat to 165°F (74°C), loosening with stock or water.
