Do you ever finish work for the day, totally knackered, with no idea what to do for dinner, and with Thai takeout looking like a much more relaxing option than heading down to the kitchen? That’s where this deliciously creamy, warming risotto is here to come to your rescue. By the way – don’t have mushrooms? Don’t worry – you can make this with ANYTHING. Pumpkin, asparagus, peas, whatever’s lurking in your fridge right now… Either way, come get your risotto on with me below!
Watch the video above and get the full recipe and blog post here: Watch the video above and get the full recipe and blog post here: http://bit.ly/spinachmushroomrisotto
x Buffy
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x Buffy
PS Thanks so much for watching. If you liked this video I’d LOVE you to give it a thumbs up, subscribe to my channel, and share it with your friends!
CLICK HERE TO SUBSCRIBE: http://bit.ly/BGO_youtube
To learn more about me and Be Good Organics click here: http://www.begoodorganics.com
Find me on Facebook: http://www.facebook.com/begoodorganics
Instagram: http://www.instagram.com/begoodorganic
Pinterest: http://www.pinterest.com/begoodorganics
W I N T E R M U S H R O O M R I S O T T O
INGREDIENTS:
1 1/2 c short grain brown rice
2 tbsp coconut oil
2 brown onions
6 c mushrooms sliced
5 cloves garlic crushed/chopped
1/2 c kombucha / white wine
4 c vegetable stock (4c boiling water + 4 stock cubes)
1/4 c nutritional yeast
200 g spinach ~5 cups
Sea salt to taste
Black pepper to taste
To serve:
Olive oil
Microgreens
Classic Cashew Cheese
OR Brazil Nut Parmesan
INSTRUCTIONS:
1. Soak the rice in water overnight (if you forget don’t worry – you can just add extra water later, but this makes for a creamier, more digestible, and faster cooking risotto). Rinse and drain.
2. Heat the oil in a deep pot (I like to use a cast iron pot, which you can find here), then add the onion and cook on low for 5 minutes until softened and translucent. Add the mushrooms and garlic and cook for another few minutes until beginning to soften. Meanwhile boil a jug of water if you’re using stock cubes.
3. Turn up to medium heat, stir in the rice, and pour over the kombucha and cook for a few minutes until it is all absorbed.
4. Now add the stock cubes and boiling water (or vegetable stock) 1 cup at a time, and stir until fully absorbed. This process might take about 10-15 minutes. If you didn’t soak your rice overnight, you will need to add an extra 1 cup of water at the end.
5. Finally, add the nutritional yeast, spinach, salt (if needed – often stock cubes are quite salty already, so you may not need it), and pepper, stirring until just combined and the spinach has just wilted.
6. Serve immediately, topped with micro greens, a drizzle of olive oil, and a dollop of my Classic Cashew Cheese here, or sprinkle of my Brazil Nut Parmesan here.
7. Devour the deliciousness!
ENJOY xx
For more nutritional tips on this recipe, and general foodie musings, check out my full blog post here: http://bit.ly/spinachmushroomrisotto
Music: http://www.bensound.com/royalty-free-music