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Creamy Vegan Mushroom Risotto
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Place olive oil in a pot over medium heat. Add onions & cook until softened.
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Add minced garlic, stir and cook another 2 minutes.
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Add prepped mushrooms.
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Toss with onions and garlic. Cover with a lid and cook until mushrooms have released their water.
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Once mushrooms have cooked down, add rice.
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Stir and “toast” the rice for 2 minutes.
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Add wine and lemon juice to the pot. Stir to combine & cook until the liquid has been absorbed.
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Ladle simmering vegetable broth into the rice mixture.
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Stir constantly until all the broth is absorbed.
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Add another ladleful of broth & repeat until all the broth is used up & rice is tender.
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By the end it will be nice and creamy like this.
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Add the frozen peas and stir to combine.
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Stir in nutritional yeast. Season generously with salt & pepper and serve!
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runningtothekitche...
Gina Matsoukas
Wholesome • Fit-minded • Fresh
To learn more about this Jumprope:
https://www.runningtothekitchen.com/creamy-vegan-mushroom-risotto/
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