Risoto de Cogumelos

Risoto de Cogumelos is a creamy, dairy-free Brazilian mushroom risotto that delights the palate with its earthy flavors and aromatic herbs. This comforting dish is perfect for a cozy dinner, showcasing the rich umami of mushrooms combined with the nuttiness of arborio rice.

Ingredients

• Arborio rice - 150 grams
• Mixed mushrooms (shiitake, cremini, and oyster) - 200 grams, chopped
• Vegetable broth - 600 ml
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• White wine - 100 ml
• Nutritional yeast - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
3. Add the chopped mushrooms to the pan and cook for another 5 minutes until they are softened and browned.
4. Stir in the arborio rice, allowing it to toast for about 2 minutes, stirring continuously.
5. Pour in the white wine and stir until it has mostly evaporated.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle, continuing this process until the rice is creamy and al dente, about 18-20 minutes.
7. Once the rice is cooked, stir in the nutritional yeast, chopped parsley, and season with salt and black pepper to taste.
8. Remove from heat and let it rest for a couple of minutes before serving.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.6 L

Health Benefits

• Rich in antioxidants and vitamin D from mushrooms.
• High in fiber, aiding digestion and promoting a healthy gut.

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