Root-Vegetable "Risotto" | Experience Life
This light, grain-free take on risotto uses grated root veggies in place of the traditional arborio rice. For a creamy risotto, sub in ½ cup coconut milk for part of the vegetable stock.
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Cooking tools:
- Dutch oven
- Saucepan
- Ladle
- Grater
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 4 cups mushroom or vegetable stock
- 1/2 cup dried mushrooms, crumbled
- 2 tbs. extra-virgin olive oil
- 1 cup diced onion
- 1 shallot, minced
- 1/2 tsp. salt and freshly ground black pepper to taste
- 6 cups grated root vegetables (parsnips, parsley root, and celeriac are best)
- 2 tbs. nutritional yeast
- 2 tbs. walnut oil
- 2 crisp tart apples, finely diced
- 30 sage leaves
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