Shitake and Portabello Risotto Recipe

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Ingredients

1/2 large white onion, chopped
1 garlic clove, diced or smashed
1 3/4 cups wild rice
1 teaspoon savory
5 cups vegetable broth (you can make your own or buy it!)
2 bay leaves
1 teaspoon fresh thyme, chopped
Salt and pepper (preferrably truffle salt)
1 Portabello mushroom cap, sliced and chopped rough
8-10 shitake mushrooms
Truffle oil (can use extra virgin too, but the truffle gives it a little...oomph)
4 leaves red chard, de stemmed and chopped
3 leaves kale, de stemmed and chopped
3/4 cups dairy free cream
3 Tablespoons Earth Balance
3/4 cup Daiya 'cheese', the white kind

View Full Recipe at la pure mama.

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