Mushroom And Sun-Dried Tomato Risotto
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Ingredients
- 6 cups vegetable broth
- 4 cups various mushrooms
- 3 tablespoon olive oil
- 1 cup finely chopped shallot
- 1/4 cup chopped sun-dried tomatos
- 2 cloves of garlic
- 2 teaspoon minced fresh rosemary
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon Salt
- fresh ground black pepper
- 1 1/2 cups arborio rice
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Instructions
- Sautee the shallots for 5 minutes
- Add the mushrooms and sun-dried tomatoes, cook about 7 minutes
- Add garlic, herbs, spices and salt, cooking for 3 more minutes
- Add rice and mix thoroughly
- Add one cup of broth every 6 minutes, stirring frequently until rice is tender
- I served mine topped with vegan parmesan cheese
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