Daily Vegan Lunch for 3 May, 2013: Shiitake Mushroom Risotto

vegan shiitake mushroom risotto


1 cup arborio rice
1 tablespoon oil
4 – 5 cups vegetable broth
1 cup dried shiitake mushrooms soaked in 1 cup water or 1/5 cups fresh button, cremini, oyster, etc. mushrooms
1 cup onion, chopped
1 cup frozen peas or shelled eda mame (frozen soybeans)
1 carrot, chopped
4 green onions, chopped


In a medium-large pot, fry uncooked rice on medium high heat until it looks transparent. Add mushrooms. If adding fresh mushrooms, allow the mushrooms to fry for about three minutes. Add one cup of the broth and turn the heat down to medium. Stir the mixture and let it cook down. As soon as the rice has absorbed the broth, add broth by the cup. When you have added about half the water, add in frozen peas and chopped carrot. Keep adding broth and taste-testing rice. The rice is done once it is soft. Add the chopped green onions when the rice seems completely done.

Makes 3-4 large servings. I ate this with some of the sausages from yesterday.

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