Taiwanese Mushroom Seaweed Risotto
Try this delightful twist on mushroom seafood risotto, made using a combination of mushrooms and a Taiwanese classic shiitake seaweed sauce to achieve a plant-based version that doesn't lack flavour!
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 canadavolumes.com.
Ingredients
- ¾ cup of white rice grains
- 3 cups vegetable broth, ½ cup white wine (optional)
- 1~ tsp Kokumori Mirin (for umami)
- 1~ tbsp olive oil and vegan butter
- 3~ tbsp GuWang Shiitake Mushroom & Seaweed Sauce
- ½ medium onion, finely diced
- 2 cloves garlic, finely minced
- 5-6 rehydrated shiitake mushrooms, sliced
- ¼ cup grated Parmesan cheese (sub nutritional yeast)
- Fresh parsley, chopped (for garnish)
- Salt
- pepper
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