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