Wild Mushroom Risotto

5.0 (1 reviews)
Vegan

Wild Mushroom Risotto

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Ingredients

  • 1 Tbsp. olive oil
  • 1 cup chopped onions
  • 6 cups vegetable stock
  • 1 tsp. chopped garlic
  • 2 cups arborio rice
  • 1/3 lb. assorted exotic mushrooms, such as shiitakes, hen of the woods, and oysters, chopped (about 2 cups)
  • 1 Tbsp vegan butter
  • 3 Tbsp. chopped green onions
  • Salt, to taste
  • Black pepper, to taste

Instructions

  • Heat the oil in a large sauté pan over medium heat. Add the onions and sauté until slightly soft, about 3 minutes.
  • Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
  • Add the rice and simmer for 10 minutes, stirring constantly.
  • Add the mushrooms and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes.
  • Stir in the butter and green onions. Simmer for 2 minutes, stirring constantly. Season with salt and pepper, to taste.
Rated 5.0/5 based on 1 reviews

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