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Creamy Macadamia Wild Rice Mushroom Risotto

Name: Creamy Macadamia Wild Rice Mushroom Risotto
Ingredients: 2 cups patty squash; 2 cups water; 1/2 cup macadamia nuts; Pinch of Himalayan salt; 1 tablespoon nutritional yeast; 1 onion; 1 cup mixed wild rice; 2 cups water; 3 handfuls mushrooms; 2 cups macadamia cream; 1 teaspoon turmeric; 2 cups French beans; 1 teaspoon ground pepper; 1 teaspoon unrefined sea salt; 3 cloves garlic; chopped parsley; 1 tablespoon ume shiso seasoning

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345 recipes

Ingredients

Macadamia cream

2 cups patty squash
2 cups water
1/2 cup macadamia nuts
Pinch of Himalayan salt
1 tablespoon nutritional yeast

Risotto components

1 onion
1 cup mixed wild rice
2 cups water
3 handfuls mushrooms
2 cups macadamia cream
1 teaspoon turmeric
2 cups French beans
1 teaspoon ground pepper
1 teaspoon unrefined sea salt
3 cloves garlic
chopped parsley
1 tablespoon ume shiso seasoning

Preparation

Soak macadamia nuts for 5 hours.
Roast patty squash with a bit of olive oil.
Blend the macadamia cream ingredients to make about 3 cups of cream.
Cook chopped onion in 1 tablespoon of olive oil for 5 minutes.
Add rinsed mixed wild rice to the onions and cook while stirring for 5 minutes.
Add 2 cups of water and cook the rice for 20 minutes.
Add 3 handfuls of chopped mushrooms, 2 cups of the macadamia cream, 1 teaspoon of turmeric, 2 cups of chopped French beans, 1 teaspoon of ground pepper, 1 teaspoon of unrefined sea salt, and 3 cloves of garlic.
Cook everything together for 20 more minutes.
Add a bit of chopped parsley, remove from heat, cover, and let it rest for 10 minutes.
Stir in 1 tablespoon of ume shiso seasoning.