Mushroom Risotto

I have been craving risotto for a while, but with the heat we've been having, it simply was too heavy a meal to make.  With fall near and school lunches in high demand at our house, yesterday felt like the perfect time to make it. 

Mushroom Risotto

Ingredients

1 cup dried sliced shiitake mushrooms
1 cup water
4 cups white mushrooms
1 yellow onion
3-4 garlic cloves
3 tbsp. coconut oil
8 cups vegetable broth
3 1/2 cups Arborio rice
2/3 cup nutritional yeast
1/2 tsp. Himalayan rock salt


Method

Soak porcini mushrooms in water for 15-20 minutes.  During this time, sauté onion and white mushrooms in a deep frying pan with garlic and 2 tbsp. coconut oil on medium heat.

Transfer soaked mushrooms with their water, sautéed onions, white mushrooms and 1 cup vegetable broth in a blender and puree.

Place rice in the pan with 1 tbsp. coconut oil and mix over med-low heat until rice is coated and clear.  Add mushroom puree and stir for 1 minute.  Add 1 cup of vegetable broth, nutritional yeast and salt and mix for 2-3 minutes.

Add the rest of the broth to rice 1 cup at a time and mix constantly until rice in cooked and most liquid is absorbed.

Serve and Enjoy!
 

Thanks for reading!

Amelie