Delicious just got easier!
Mushroom “Risotto” doesn’t have to mean hours over the stove. Here is my short-cut version to Three Mushroom Risotto.
3/4 cup of Arborio Rice
Mushroom Broth per direction on rice bag
1/3 cup Follow Your Heart Parmesan
3 Tablespoons Soy Milk
8 oz. Trumpet Mushrooms
1 large Portobello Mushroom
8 oz Baby Bellow Mushrooms*
You can use any mushrooms you want. The point is to have varied bit of mushroom in each mouthful. As this is a dish with several ingredients, I tend not to use the most expensive mushrooms. I eat those on their own so I can get the full flavor. In this dish, I tend to use the mushrooms that are going to give the dish lots of flavor but are not overly difficult to find and are available all year ’round.
Make rice in mushroom broth. Set aside.
Rinse Mushrooms and slice portobello longways and cut 1/4 inch strips into thirds. Slice baby bellas into 3-4 pieces. Slice trumpet mushrooms into 1/4 inch thick strips and then chop into thirds. Heat pan super high until droplets of water dance off it. Put in mushrooms and lower heat to simmer. Mushrooms should cook and release juice without the need to use oil if the pan is hot enough. If they start to stick, move them around. If they really stick, you can add a bit of oil or mushroom broth. When cooked, stir into rice.
Add soy milk and stir in.
Add parmesan and stir in.
Delish, easy and a great recipe to make for the holidays. Yes, I swear. It’s that easy!
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