Mushroom Risotto

I hit the jackpot at the asian market with a variety of mushrooms, I decided to use them all at once here in this recipe.

Vegan Mushroom Risotto🌿
A bunch of mushrooms! I used 1 portobello, a whole package of oyster, and a whole package of Nameko.
1/2 yellow onion
4 cloves garlic
2 tbsp olive oil
6oz. pale ale (we were drinking @fallbrewing magical & delicious ☺️)
2 cups rice
3 cups veggie stock
2 oz. package daiya vegan cream cheese
2 tbsp earth balance butter
Salt & Pepper
Fresh herbs (I’m currently growing thyme in my baby garden so that’s what I used and would recommend 🙃)
First sauté the diced onion and garlic until translucent and carmely.
Add the mushrooms and cook until they are soft
De-glaze the pan with your beer 😉 pour it in and cook until you can no longer smell the alcohol and it has reduced a little
Add your rice and mix around
Add your veggie stock, salt and pepper.
Bring to a boil and set on low, cover and cook for 20 minutes DO NOT OPEN THE LID. NEVER NEVER NEVER 😇
When the timer is done, turn the heat off and set the timer for another five minutes. DONT OPEN IT YET. 🤓
When the five minutes is up-take off the lid!
Fold in the daiya cream cheese, buttttter and fresh herbs.
This pairs well with roasted veggies of any kind! Pictured here is broccolini 🥘


1 Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s