Creamy Mushroom Risotto with Vegetables
Ingredients
- 1 package @righrice creamy Parmesan risotto
- 2 cups vegetable stock
- 1/4 cup dried mushrooms, any
- 1/2 tsp onion and garlic powder
- 1 tsp garlic paste
- 1 tbsp lemon juice
- 1 large shallot
- 1/2 tsp salt
- 1 cup mushrooms, any type
- 1 tbsp soy sauce
- 1 cup coconut milk
- 1 carrot
- 1 celery
- 4 tbsp olive oil, divided
- 1 tsp miso paste
Preparation
Pour two cups vegetable stock inside of a medium bowl. Add dried mushrooms inside. Leave aside.
Meanwhile, set a pan on the stove to low medium heat. Spread two tbsp of olive oil. Gently spread your sliced mushrooms in the pan without overcrowding. Once it cooks on one side, gently flip the mushrooms and cook until it looks meaty & plump. Transfer gently to a bowl. Leave aside. Repeat process if you have leftover mushrooms.
If the pan needs it, add in your remaining olive oil. Stir in your shallots, carrot, celery and garlic paste. Remove mushrooms from your vegetable stock water and chop up finely and add to the pan. Fry until softened. Add in lemon juice, garlic & onion powder, miso paste, soy sauce & salt. Stir until combined. Set aside while you prepare the risotto.
Add mushroom water you set aside to a boil. Add in @rightrice package to the water. Boil uncovered for 5 minutes. Remove from heat & let it stand covered for 7 minutes. Add it your pan with coconut milk & stir on low heat until everything combined. Enjoy immediately!
