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R E C I P E S

Mushroom Risotto

5/28/2021

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Mushroom Risotto




Prep Time: 20 Min
Cook Time: 25 - 30 Min

Yields: 6 - 8 Servings

  • Add the PC plant-based beef broth & low sodium veg broth to a medium sized pot. Set to medium and let it come to a slow boil. Reduce heat slightly once boiled and begin the rice.
 
  • Begin heating the EVOO and 1 Tbsp. Unsalted butter in a large, 12” skillet set to medium. Once heated, add the onions, garlic, pepper flakes, and a pinch of sea salt & cracked pepper. Stir often and cook for 3 – 4 minutes. Add the shitakes, creminis, fresh & dried thyme, and a generous pinch of sea salt & cracked pepper. Stir and cook for 5 or so minutes until mushrooms have released their liquid and caramelized a touch. Transfer the cooked veg to a plate and set aside.
 
  • Melt the remaining butter in the pan and add the arborio rice. Stir until rice gives off a toasty smell and appears a little paler in colour (a couple of minutes). Add the bay leaf, pour in the wine, and continue to stir until it is absorbed.
 
  • Use a ladle and scoop some hot broth into the pan. Stir and cook until liquid is absorbed before adding in another ladle of broth. Continue this process until risotto is just about finished. (15ish minutes) With the final ladle of broth, add the frozen peas and return the cooked mushrooms back to the pan. Remove from the heat once the liquid is absorbed & rice is al dente but not hard in the middle. Finish by stirring in the pecorino and fresh parsley. Taste and adjust salt / pepper if desired.
 
  • Serve and garnish with additional grated cheese and chopped parsley. ENJOY!
               Grocery List
  • 2 Tbsp. Unsalted Butter
  • 3 Tbsp. EVOO
  • 2 C Dry Arborio Rice
  • 1 Yellow Onion, finely diced
  • 4 cloves Garlic, crushed & minced
  • 100g Shitake Mushrooms, sliced
  • 227g Cremini Mushrooms, chopped
  • ½ C White Wine
  • 4 C Low Sodium Vegetable Broth
  • 4 C PC Brand Plant-Based Beef Broth (Sub Full Sodium Vegetable If Needed)
  • 1 C Frozen Green Peas
  • 1 Tsp. Fresh Thyme, chopped
  • ½ Tsp. Dried Thyme
  • 1 Bay Leaf
  • 1/3 C Fresh Parsley
  • 1 C Pecorino Cheese, shredded / grated
  • 1/2 Tsp. Red Pepper Flakes
  • Sea Salt / Cracked Pepper
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  • The Happy Veggie
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