Wild Mushroom Risotto

If you have not tried the variety of mushrooms we carry at Fresh and Natural, this Wild Mushroom Risotto is a good place to start!  Although you can stick with the crimini and button, Asian mushrooms have wonderful flavor.  Bonus, mushrooms are full of nutrients!  This risotto is easy to prepare, gluten free, and dairy free, but tastes as delicious as its dairy filled cousins served in many restaurants.  It is creamy (but without cream) due to the rice and the addition of almond butter.  Miso and nutritional yeast lend a cheesy note along with vitamin B12 from the yeast.  This dish is good year round,  and the perfect comfort food for a rainy day.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 3-4 | Prep Time: 5 minutes | Cook Time: 30 minutes | Ready in: 35 minutes

Ingredients

• 1 Tbsp olive oil
• 2 shallots, diced
• 2 garlic cloves, minced
• 1 cup arborio rice (available in bulk)
• 1 tsp dried rosemary (available in bulk)
• 1 tsp dried thyme (available in bulk)
• 1/4 cup mirin
• 4 cups Pacific mushroom (or veggie) stock, heated to almost boiling
• Sea salt
• 7 cups assorted mushrooms, sliced
• 2 cups organic kale, torn into bite sized pieces
• 1/4 cup nutritional yeast flakes (available in bulk)
• 1/4 cup South River white miso
• 2 Tbsp maranatha raw or roasted almond butter
• Truffle oil for drizzling (optional)
• 1/4 cup toasted chopped almonds for garnish

Instructions

In a large stockpot, heat 1 Tbsp olive oil over medium heat and add shallots. Saute until translucent, about 5-7 minutes. Add garlic, herbs and rice and saute a minute more. Then add wine, 1 cup of stock, and sea salt and pepper to taste. Let simmer and stir occasionally until the barley has absorbed most of the liquid. Add another cup of stock, and let absorb. Repeat with remaining stock, and when last cup has been added, add mushrooms and allow to cook until they are tender. Add kale and cook until wilted and bright green. Add yeast, miso, and almond butter, stir in and allow to melt, then taste for seasoning and add salt if needed. When rice is tender and most of the liquid is absorbed, spoon into bowls, drizzle with truffle oil, and top with the almonds.