Mushroom and Walnut Risotto with Asian Greens

• vegan
• risotto
• comfort-food
• mushroom
• walnut
• asian-greens
• Isabella

Introduction

Dive into the comforting embrace of this unique vegan Mushroom and Walnut Risotto with Asian Greens, a dish designed to satisfy your cravings for rich, flavorful comfort food with a healthy twist. Perfect for a cozy evening, this risotto combines the earthy depth of mushrooms with the nutty crunch of walnuts, all complemented by the fresh zest of Asian greens.

Ingredients

• 1 cup Arborio rice
• 2 cups sliced mushrooms (shiitake or cremini)
• 1/2 cup chopped walnuts
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1 cup chopped Asian greens (bok choy or Chinese spinach)
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onions and garlic, sautéing until they are soft and translucent.
3. Stir in the Arborio rice, coating it well with the oil and onions for about 2 minutes.
4. Gradually add the warm vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed before adding the next cup.
5. In a separate pan, sauté the mushrooms with soy sauce until they are browned and tender.
6. Add the cooked mushrooms, chopped walnuts, and nutritional yeast to the risotto. Mix well.
7. Stir in the chopped Asian greens, cooking until they are just wilted.
8. Season with salt and pepper to taste, and serve warm.

Enjoy your culinary creation, a bowl of wholesome goodness that perfectly balances traditional Italian technique with vibrant Asian flavors. This Mushroom and Walnut Risotto with Asian Greens is not just a meal; it's a comforting experience meant to be savored.

Isabella

Additional Information

Nutritionfacts	Calories: 350, Fat: 15g, Carbohydrates: 45g, Protein: 12g
Preparation Time	45 minutes
Allergy Information	nuts, soy, possible gluten