Sunday Recipe Makeover – Vegan Mushroom Risotto

The colder seasons often leave us looking for warm foods to make for dinner. We often search for foods that will fill us up and leave us feeling healthy. Many people will gravitate towards heavy soups such as chowder (which are filled with cream and butter), or go straight to the carb-filled pasta’s and their creamy sauces. These meals often become the go-to because they are simple and heavy. Although these recipes may taste amazing at the time, the problem is that these recipes can leave you bloated and will cause you to over-eat.

Avoid making the unhealthy dinners and instead create some wonderful healthy dinners that look and taste great! If you are looking for a warm recipe check out this Vegan Mushroom Risotto recipe that is like an explosion of flavor in your mouth! It will give you both warmth and leave you feel filled but not stuffed! Make the healthy choice this November and add this recipe to your week’s meal plan!

Ingredients

(Recipe made to serve 4-6)

• 2 White Onions (diced)
• 3-4 Garlic Cloves (diced)
• 2 tsp. Herbes de Provence
• 5 cups White Button Mushrooms (chopped)
• 5-5 ½ cups Vegetable Stock
• 1 ½ cups Risotto rice
• ¼ cup Dry White Wine
• 1 tsp. Truffle Oil (optional)
• 2-4 tbsp. Nutritional Yeast
• 2 tbsp. Lemon Juice
• 2 cups Frozen Peas
• Salt and Pepper to taste

Cashew Cream Ingredients

• ⅓ cup Cashews
• ½ tbsp. Lemon Juice
• 1-2 tbsp. Nutritional Yeats (optional)
• 2-3 tbsp. Water

Directions

1. Soak cashews in hot water while preparing risotto
2. Over med-high heat, in a large deep pan, sauté the onions and garlic with the herbes de provence in a splash of vegetable stock until they soften
3. Add chopped mushrooms and sauté for 3-4 more minutes (add bit of vegetable stock if needed)
4. Add the risotto rice to pan and sauté with vegetables until lightly browned (stir continuously to avoid burning)
5. Add 2 cups vegetable stock and stir until absorbed by rice
6. Add 1 more cup vegetable stock, continuously stirring
7. Add dry white wine and stir until absorbed by rice
8. Continue to add ½ cup of vegetable stock until absorbed and rice is just cooked
9. Stir in truffle oil, nutritional yeast, lemon juice, and frozen peas
10. Stir until peas are cooked and all ingredients are warmed

Directions Cashew Cream:

1. Drain and rinse soaked cashews
2. Blend cashews, lemon juice, nutritional yeast, and water until the mixture is creamy and smooth
3. Add water to reach desired consistency
4. Stir cashew cream into risotto mixture and serve

This delicious dinner recipe was brought to you by Ceara’s Kitchen! Thank you for sharing this amazing recipe that will leave warm bellies all winter long!

http://www.cearaskitchen.com/vegan-mushroom-risotto-healthy-glutenfree/[/vc_column_text][/vc_column][/vc_row]