Vegan Mushroom Risotto
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegan Mushroom Risotto calories by ingredient
Number of Servings: 6
Ingredients
-
Mushrooms, 2 cups chopped
White Rice, short grain, 2 cup
No Sodium Vegetable Stock, 4 cup
Onions, raw, 1 cup, chopped
Scallions, raw, .25 cup, chopped fine
Sage leaves, fresh, 2 tbsp chopped fine
Garlic, 3 cloves
Nutritional Yeast, 2 Tbsp
Olive Oil, 1 1tsp
Reisling, 2 oz
Directions
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.
