Creamy Macadamia Wild Rice Mushroom Risotto
Ingredients
- For the macadamia cream I blended the following
- 2 cups of oven roasted patty squash (roasted just with a bit of olive oil)
- 2 cups of water
- 1/2 cup of macadamia nuts soaked for 5 hours
- Pinch of Himalayan salt
- 1 Tbs of nutritional yeast
- This makes about 3 cups
- Risotto
- 1 chopped onion cooked in a Tbs of olive oil for 5 minutes
- 1 cup of rinsed mixed wild rice (added to the onions and cooked while stirring for 5 minutes)
- 2 cups of water
- After adding the water, I cooked the rice for 20 minutes
- Then I added 3 handfuls of chopped organic mushrooms (mixture of oyster, shiitake and coral mushrooms I bought at the market)
- 2 cups of the macadamia cream
- 1 tsp of turmeric
- 2 cups of chopped organic French beans
- 1 tsp of ground pepper
- 1 tsp of unrefined sea salt
- 3 cloves of garlic
Preparation
I cooked everything together for 20 more minutes, threw in a bit of chopped parsley @riverford, took it off the heat and left it covered for about 10 more minutes
Finally, I stirred in a Tbs of @clearspringuk ume shiso seasoning which added that extra special flavour to it that brings all the other flavours together