Coconut Cravings

Mushroom Risotto

Ingredients

Measurement

Scale

2 Tablespoons olive oil
1/2 cup onions, chopped
1 cup mushrooms, chopped, any mushrooms will do, I like Oyster and Baby Bella
2 garlic cloves, finely chopped
1 cup uncooked rice, Arborio is the risotto favorite but I use any type of rice I have on hand
1/2 cup white cooking wine
2 cups vegetable broth
1 teaspoon sea salt
1/4 teaspoon black pepper
2 Tablespoons vegan butter
1/4 cup nutritional yeast
1/2 cup fresh greens, optional, I like adding spinach, green onions, and parsley

Instructions

  • CHOP. Chop onions and mushrooms to your preferred size. Finely dice the garlic.

  • SAUTE. Heat a large saucepan on medium heat for several minutes to warm the pan, then add the olive oil. Let the olive oil warm for a minute, then add the chopped onions and mushrooms. Sauté the onions and mushrooms for 3 to 7 minutes, stirring occasionally, or till the onion is translucent.

  • ADD RICE AND GARLIC. Add the rice and garlic. Stir, keeping the heat on medium. Fry the rice and garlic for several minutes with the onion and mushroom.

  • ADD WINE. Add the white cooking wine and stir. Reduce the heat to a simmer.

  • ADD BROTH INCREMENTALLY. When the wine is absorbed, add 1/2 cup of vegetable broth to the rice. Add the sea salt and pepper. Stir then cover the pan. Check the rice frequently to see if the liquid is nearly absorbed, and if so, add another 1/2 cup of vegetable broth until the 2 cups are used.

  • ADD REMAINING INGREDIENTS. When the rice is cooked through, turn off the heat. Add the butter and let melt in the warm rice. Once melted, scatter the nutritional yeast over the rice and stir till well mixed. If desired, add some fresh greens. I like adding spinach, green onion, or fresh parsley.

  • ENJOY. Remove from the stove and serve. This risotto keeps for about 3 days in the fridge. To reheat, add a small dollop of butter to soften, if desired.