Saturday, September 10, 2016

Shiitake Risotto

Our neighbors (thanks Debbie and Craig) grow shiitakes and blessed us with some. With half we made stroganoff and the remaining we used for the risotto.

1 cup wild rice
4 cups vegetable broth
Directions: Boil water add rice. Simmer 50 minutes

1/2 pound shiitake mushrooms, sliced
2 leeks, sliced
2 garlic cloves minced
1 zucchini or summer squash (we used leftover pieces from zucchini manicotti)
Directions: Saute the garlic, carrots, mushrooms and leeks.

Once the rice is cooked, stir in the vegetables and

2 TBS nutritional yeast
1/4 raw vegan Parmesan cheese
2 TBS fresh sage leaves
1 cup Daiya cheddar cheese