Chanterelle and Sage Risotto |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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350 Best Vegan Recipes Ingredients:
6 cups vegetable broth |
2 tablespoons olive oil, divided |
8 ounces chanterelle mushrooms, chopped |
1 shallot, finely chopped |
1 teaspoon dried thyme |
3/4 teaspoon salt |
1 pinch fresh black pepper |
1 1/2 cups arborio rice |
1/2 cup dry white wine |
2 tablespoons marsala wine |
1/2 cup coarsely chopped toasted walnuts |
2 tablespoons chopped fresh sage |
Directions:
1. In a large saucepan, heat vegetable broth until hot. Keep hot.
2. Place a large saucepan over medium heat. Add oil. Sauté mushrooms, shallot, thyme, salt and pepper 6-8 minutes.
3. Reduce heat. Add rice and stir well to coat grains. Add white wine and marsala and stir until rice has absorbed liquid.
4. Add 1 cup vegetable broth, stirring until liquid is absorbed. Repeat until you have used up all of the liquid.
5. Stir in walnuts and fresh sage. Serve hot.
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