Detoxing Mushroom & Spirulina Risotto
Ingredients
- 8-10 cups organic vegetable broth, no salt added
Miso Mushrooms
- 2 tbsp vegan butter or olive oil
- 500 g fresh mushrooms of choice; I used shiitake
- 2 tbsp miso paste
- 1/4 tsp Himalayan salt
Risotto
- 2 tbsp vegan butter or olive oil
- 1 large sweet onion diced
- 8 cloves garlic crushed
- 2 1/2 cups dry arborio rice
- 1/2 cup organic white wine
- 1 tbsp miso paste
- 1 tsp Himalayan salt to taste
- Dash of pepper
To Finish
- Chopped fresh green onions or parsley
- Vegan parmesan cheese or regular if you prefer
- Spirulina by @spiraveg to taste
Preparation
Prepare the Miso Mushrooms
Heat 2 tbsp vegan butter or olive oil in a pan.
Add 500 g fresh mushrooms and sauté until tender.
Stir in 2 tbsp miso paste and 1/4 tsp Himalayan salt. Set aside.
Prepare the Risotto
In a large pot, heat 2 tbsp vegan butter or olive oil.
Sauté 1 diced large sweet onion and 8 crushed cloves of garlic until translucent.
Add 2 1/2 cups dry arborio rice and cook for a few minutes.
Pour in 1/2 cup organic white wine and cook until absorbed.
Dissolve 1 tbsp miso paste in the risotto.
Gradually add vegetable broth, 1 ladleful at a time, stirring until absorbed.
Season with 1 tsp Himalayan salt and a dash of pepper.
Finish the Dish
Once the risotto is creamy and cooked, stir in the prepared Miso Mushrooms.
Garnish with chopped fresh green onions or parsley, vegan parmesan cheese, and a sprinkle of spirulina.
