Caramelized Shiitake Mushroom Risotto
Ingredients
Broth
Risotto
-
2
Tbsp
avocado or olive oil
-
¾
cup
thinly sliced shallot
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
2
cups
sliced shiitake mushrooms
-
1
Tbsp
coconut aminos
-
1
Tbsp
chopped fresh thyme
-
1
cup
arborio rice
-
¼
cup
dry white wine
-
¼
cup
vegan parmesan cheese
For Serving
-
to taste
fresh chopped parsley
-
to taste
vegan parmesan cheese
Instructions
- Heat vegetable broth in a medium saucepan over medium heat until simmering, then reduce to low to keep warm.
- In a large pan, heat oil over medium heat, add shallot, salt, and pepper, and sauté for 3-4 minutes.
- Add sliced shiitake mushrooms and coconut aminos, and sauté until mushrooms are golden brown and caramelized.
- Stir in thyme and arborio rice, cooking for 1 minute while stirring occasionally.
- Add dry white wine and cook for 2 minutes until the liquid is mostly absorbed.
- Gradually add warmed vegetable broth, one ladle at a time, stirring constantly until rice is al dente, about 15-20 minutes.
- Once cooked, remove from heat and stir in vegan parmesan cheese, adjusting seasoning as needed.
- Serve in bowls topped with reserved mushrooms, additional vegan parmesan, and fresh parsley.
Nutrition Facts (estimated)
Servings
4
Calories
315
Total fat
10.9g
Total carbohydrates
47g
Total protein
8.9g
Sodium
836.1mg
Cholesterol
0mg
You might also like