Mushroom Chia Risotto | Oregonian Recipes
If you’ve been vegan for some time now and have eaten at a restaurant that serves meat and dairy, you’re probably accustomed to asking the waiter if the chef...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Cooking tools:
- Blender
- Skillet
- Stove
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Plate
- Serving bowl
Ingredients
- 2 tablespoons chia seeds
- 1/2 cup water
- 2 tablespoons vegan margarine (we used Earth Balance)
- 2 cups baby bella or crimini mushrooms, washed and sliced
- 3 large shallots, minced
- 1 clove garlic, minced
- 2 cups Arborio rice
- 2/3 cup dry white wine
- 5-1/2 cups vegetable broth
- 1/2 cup cashew cream (see note)
- 1 bunch of fresh flat-leaf parsley, finely chopped
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