Mushroom Risotto
Servings: 2
Calories: 407kcal
Ingredients
- 2½ cups vegetable broth
- 2 teaspoons olive oil
- 4 ounces shiitake mushrooms cut into ¼-inch-thick slices
- ¼ cup shallots chopped
- 3 cloves garlic minced, divided
- 8 ounces asparagus trimmed and cut into1-inch pieces
- ¼ teaspoon salt
- 2 tablespoons brandy
- ½ cup Arborio rice
- ¼ cup coconut milk
- 1 tablespoon nutritional yeast
Directions
- In a small pot, warm the vegetable broth over low heat.
- In a large skillet, warm 2 teaspoons olive oil over medium-high heat. Sauté the mushrooms, shallots, and half the garlic until tender, about 3 minutes. Add the asparagus and ¼ teaspoon salt. Sauté until stalks are just tender, but slightly crunchy, about 3 minutes. Add the brandy and cook for 5 to 10 seconds until evaporated. Transfer vegetables to a plate and set aside.
- Wipe skillet with a paper towel and add the rice. Shaking the pan frequently, toast over medium heat until rice is lightly browned, about 3 minutes. Reduce heat to medium-low. Add the remaining chopped garlic, ½ cup of the warm broth, and slowly cook, stirring continuously, until liquid is completely absorbed. Continue adding and cooking the broth ½ cup at a time; this will take about 25 minutes total.
- Remove skillet from heat and stir in the coconut milk, nutritional yeast, and sautéed vegetables. Serve immediately.
Nutrition
Calories: 407kcal | Carbohydrates: 60g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 307mg | Potassium: 694mg | Fiber: 8g | Sugar: 7g | Vitamin A: 859IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 6mg