Vegan Mushroom Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Mushrooms, 2 cups choppedWhite Rice, short grain, 2 cup No Sodium Vegetable Stock, 4 cup Onions, raw, 1 cup, chopped Scallions, raw, .25 cup, chopped fineSage leaves, fresh, 2 tbsp chopped fineGarlic, 3 cloves Nutritional Yeast, 2 Tbsp Olive Oil, 1 1tsp Reisling, 2 oz
Sautee mushrooms, garlic and white onion in heavy bottom saucepan, using the olive oil. Do not allow to brown. Simmer vegetable stock in a separate saucepan. Add the rice to the sautee, and coat with the vegetables. It will sound like popping a bit. Stirring continuously and ladling in vegetable stock as required, cook the risotto until the rice is nearly cooked through. Add the reisling and the nutritional yeast. Before serving, toss in the scallions and sage leaves.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user REDVALKYRIE.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user REDVALKYRIE.
Nutritional Info Amount Per Serving
- Calories: 133.0
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 3.6 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 2.4 g
- Protein: 4.5 g