Warm up with Ricci Bosley’s vegan mushroom risotto! Located in Green Bay, Wisconsin lies Pepper Artisan Lounge where owner Ricci Bosley dishes up tasty food and beautiful handcrafted cocktails. Her gluten-free kitchen invites you to join her in her love of food alongside her wonderful recipes.
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Ingredients
- 1 lb preferred mushrooms
- 1/4 cup vegan cream cheese (Tofuitti brand is used in this recipe)
- 1/2 cup almond milk
- Herbes de Provence EVOO (as necessary)
- 1 tbsp Herbes season blend de Provence
- 1/2 lemon (about 2-3 tbsp of lemon juice)
- fresh chives
- 2 cups jasmine rice
- 4 cups water
Ingredients
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Instructions
- Wash rice and strain. Add 4 cups of water. Bring to a boil then turn to a simmer for 20 minutes.
- Sauté mushrooms in Herbes de Provence EVOO until tender.
- Set aside 1/2 sautéed mushrooms (it will be used to top the risotto at the end).
- Combine the other 1/2 sautéed mushrooms, vegan cream cheese, Herbes de Provence spice blend, almond milk, and rice. Mix until creamy. If it's not creamy enough, add a splash of almond milk until desired consistency is obtained.
- To serve, portion out risotto onto dishes. Squeeze about a tsp of lemon juice over each dish, sprinkle a few mushrooms per dish, fresh chives, and a chive flower if you have some. Add salt and pepper to taste.