White Wine Risotto with Shiitake Bacon
Ingredients
Shiitake bacon
- 1 Tbsp coconut or liquid aminos
- 1 tsp sesame oil
- 1 tsp liquid smoke
- 1/2 lb shiitake mushrooms
Risotto
- 1 can coconut milk
- 4 cups or more vegetable broth
- 1 Tbsp avocado, olive, or coconut oil
- 1 onion
- 3 cloves garlic
- 1 tsp rosemary
- 2 cups uncooked rice
- 1 1/2 cups white wine
- 2 Tbsp nutritional yeast
- salt and pepper to taste
- peas
Preparation
Shiitake bacon
Mix the aminos, sesame oil, and liquid smoke in a bowl. Add the mushrooms and bake or air fry for 12-15 minutes or until slightly crispy.
Risotto
Sauté the onion and garlic for a couple of minutes.
Add the rice and stir to coat with oil.
Add the wine and stir occasionally until it is absorbed.
Add the broth one cup at a time, stirring after each addition until absorbed.
Add salt, pepper, and rosemary.
After the last cup of broth, add the coconut milk and nutritional yeast.
Cook until the sauce is thickened.
Toss in the peas to warm throughout.
