Buckwheat Risotto with Mushrooms and Peas - Food Revolution Network

Ingredients

• 4 cups vegetable broth (unsalted, preferably homemade)
• ½ cup shallots (minced)
• 5 medium garlic cloves (minced)
• 1 cup organic raw buckwheat groats (rinsed)
• 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
• 1 tbsp red wine vinegar
• 2 cups mushrooms (chopped cremini, portobello or button)
• 1 ½ cups organic tomato (deseeded and chopped)
• 1 cup peas (frozen)
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 1 tbsp parsley (minced)
• crushed red pepper flakes (optional to taste)
• 1 tbsp nutritional yeast (optional)