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RECIPE
17 INGREDIENTS16 STEPS35MIN

Mushroom Risotto

3.5
4 Ratings
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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This is a rich, creamy mushroom risotto made with arborio rice, mixed mushrooms, garlic, vegan parmesan and parsley. This decadent vegan mushroom risotto tastes like it was cooked the traditional slow and painful way, but it wasn’t! (Partnership with Panasonic)

35MIN

Total Time

21MIN

Active Time
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2
Vegetable Bouillon Cubes
or Vegan Chicken
4 cups
Hot  Water
2 cups
Dried Porcini Mushrooms
2 Tbsp
1/4 cup
1 lb
Wild Mushrooms , roughly chopped, de-stemmed
or Any Assorted Mushrooms
1 pinch
1 pinch
Freshly Ground Black Pepper
1
Medium  Yellow Onion , finely chopped
2 cloves
Garlic , minced
1 1/2 cups
1 Tbsp
3/4 cup
Dry White Wine
1/4 cup
Soy Cream
1/4 cup
Vegan Parmesan Cheese
(optional)
to taste
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Nutrition Per Serving
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CALORIES
1018
FAT
19.8 g
PROTEIN
47.9 g
CARBS
149.3 g

Directions

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Step 1
In a microwave-safe dish, place Vegetable Bouillon Cube (2) dissolved in Water (4 cup), and Dried Porcini Mushroom (2 cup) and heat in the Panasonic Microwave Oven until it simmers, about 5 mins.
Step 2
Use a fork or slotted spoon to remove the mushrooms from the broth. Save the broth for later.

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Nutrition Per Serving
Calories
1018
% Daily Value*
Fat
19.8 g
25%
Saturated Fat
3.5 g
18%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
149.3 g
54%
Fiber
37.0 g
132%
Sugars
37.1 g
--
Protein
47.9 g
96%
Sodium
1096.9 mg
48%
Vitamin D
--
--
Calcium
142.6 mg
11%
Iron
103.8 mg
577%
Potassium
131.2 mg
3%
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