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Fresh Mushroom & Herb Risotto Recipe

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Fresh Mushroom & Herb Risotto

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1/4 cup olive oil, divided
8 oz. portobello mushrooms, sliced
8 oz. white mushrooms, sliced
2 large shallots, chopped
1 1/2 cup arborio rice
1/2 cup vegan dry white wine*
6 cups vegetable broth
1/2 cup Italian parsley, stems removed and chopped
1/4 cup mixed herbs, (thyme, chives, rosemary or oregano) stems removed and chopped
4 tablespoons vegan butter
1/2 cup vegan parmesan cheese
Freshly ground sea salt and black pepper
Wedge of lemon
Fresh bread and vegan butter


  1. Heat a large sauté pan to medium high. Add two tablespoons of olive oil and sauté the mushrooms until golden brown, about 4-5 minutes. Transfer the mushrooms and any remaining liquid into a bowl and set aside.
  2. Add the two additional tablespoons of olive oil, stir in the chopped shallots and cook stirring continuously for 1-2 minutes until they begin to soften. Add the dry arborio rice, continue cooking and stirring for 2-3 minutes until the rice begins to develop a pale golden color. Add the wine, stir until the liquid is absorbed then begin adding the vegetable broth one cup at a time, stirring until all the liquid is absorbed at each interval. The rice should be al dente with the last cup of broth, a total cook time of about about 15 to 20 minutes.
  3. Turn off the heat and season with freshly ground sea salt and black pepper, stir in the mushrooms, fresh herbs, vegan butter and parmesan cheese. Serve hot topped with an additional sprinkle of freshly ground pepper, chopped herbs, vegan parmesan, a wedge of lemon, and a side of fresh bread and vegan butter.
  4. Many wines use egg whites or isinglass (fish bladders) to filter their products. Jensen’s carries La Crema, a vegan friendly chardonnay. Check the website ww.barnivore.com to find out if your favorite beer or wine is vegan.
  5. Note
  6. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
Course: Dinner
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