Vegan Mushroom Risotto
I keep see Risotto on cooking shows on TV. The judges were always terrified, “they don’t have time to cook risotto.” or “If risotto is over cooked its inedible.” I was intrigued and scared at the same time. Then this wonderful older lady at our church and I were talking about it and she had this amazingly easy way to make risotto and had altered it to vegan for a boy at church. The recipe called for almond milk, but I am allergic to almonds so I use coconut milk. It is truly delicious!
1/4 cup balsamic vinegar
2 shiitake mushrooms, chopped
1 clove garlic, crushed
1 cup chopped onions
1 Tbsp. extra-virgin olive oil
2 cups filtered water
1 cup uncooked short-grain brown rice
2 stems fresh rosemary
1 cup vegan mozzarella shreds (try Daiya brand)
1/4 cup almond milk(coconut for me)
Mix the balsamic vinegar and mushrooms in a small bowl and let it marinate until needed. In a medium saucepan, sauté the garlic and onions in the oil on medium heat until the garlic is producing a pretty strong aroma. Add the water and bring to a boil. Add the rice and rosemary, stir once, and reduce to a simmer. Cover until the rice is fluffy and cooked. Remove rosemary. Add the vegan mozzarella shreds and almond milk and lightly stir over low heat until the “cheese” is melted. Add the mushrooms and serve.