Rosemary Mushroom Risotto

Rosemary Mushroom Risotto

This Italian recipe is absolute delicious dish, perfect for sharing with friends or family. It’s full of rich flavors and it will amaze you how tasty it is.

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RECIPE INGREDIENTS

8 cups vegetable broth (low- or no-sodium)

3 tablespoons vegan butter

1 tablespoon olive oil

1 cup thinly sliced shiitake mushrooms caps, packed

1 small onion, finely chopped

2 tablespoons minced garlic

1 tablespoon nutritional yeast

1 ½ cups arborio rice

1 cup dry white wine

1 ½ tablespoon Dijon mustard

2 tablespoons minced rosemary

1 ½ tablespoon mellow white miso

Vegan parmesan, shredded, to taste

Sea salt and pepper, to taste

Vegetable Options:

1 to 2 cups frozen peas

1 cup fava beans, blanched and peeled

1 to 2 cups asparagus tips, raw

DIRECTIONS ON ROSEMARY MUSHROOM RISOTTO

Add broth to a small pot under medium heat and bring to a boil. Remove from heat, cover and set aside.

In a large skillet, melt butter over medium heat, then add olive oil, mushrooms, onions, and a pinch of salt and pepper. Sauté for 5 minutes until onions are soft.

Add garlic, rosemary, nutritional yeast and Arborio rice. Stirring frequent and cook for an additional 3-4 minutes until garlic is soft and rice is toasted.

 Add the wine, mustard, and miso and mix well. Cook  until the wine has evaporated, stirring continuously so the food doesn’t burn.

Add 1 cup of warm broth to the rice mixture. Continue to cook over medium heat, stirring often, until the broth is absorbed. Repeat this process, until risotto becomes thick and creamy. The rice should be chewy, firm, yet tender if risotto is done.

Fold in vegetables of choice along with the shredded vegan parmesan. Season with salt and pepper.

Continue to cook, stirring constantly, until the asparagus is tender and the peas are bright green. Remove from heat and serve immediately.

RECIPE VIDEO

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

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Rosemary Mushroom Risotto

Rating: 5.0/5

( 1 voted )

Serves: 1 Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 100 calories 1 gram fat

Ingredients

8 cups vegetable broth (low- or no-sodium)
3 tablespoons vegan butter
1 tablespoon olive oil
1 cup thinly sliced shiitake mushrooms caps, packed
1 small onion, finely chopped
2 tablespoons minced garlic
1 tablespoon nutritional yeast
1 ½ cups arborio rice
1 cup dry white wine
1 ½ tablespoon Dijon mustard
2 tablespoons minced rosemary
1 ½ tablespoon mellow white miso
Vegan parmesan, shredded, to taste
Sea salt and pepper, to taste
Vegetable Options:
1 to 2 cups frozen peas
1 cup fava beans, blanched and peeled
1 to 2 cups asparagus tips, raw

Instructions

• Add broth to a small pot under medium heat and bring to a boil. Remove from heat, cover and set aside.
• In a large skillet, melt butter over medium heat, then add olive oil, mushrooms, onions, and a pinch of salt and pepper. Sauté for 5 minutes until onions are soft.
• Add garlic, rosemary, nutritional yeast and Arborio rice. Stirring frequent and cook for an additional 3-4 minutes until garlic is soft and rice is toasted.
• Add the wine, mustard, and miso and mix well. Cook  until the wine has evaporated, stirring continuously so the food doesn’t burn.
• Add 1 cup of warm broth to the rice mixture. Continue to cook over medium heat, stirring often, until the broth is absorbed. Repeat this process, until risotto becomes thick and creamy. The rice should be chewy, firm, yet tender if risotto is done.
• Fold in vegetables of choice along with the shredded vegan parmesan. Season with salt and pepper.
• Continue to cook, stirring constantly, until the asparagus is tender and the peas are bright green. Remove from heat and serve immediately.

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