Chreesy® Risotto w/Portobellos and Peppers
3 packets (3/4 Cup) Chreese® Mix
1 cup of risotto
1 vegan vegetable bouillon cube
2 heads garlic
1 green onion
Some dried and/or fresh herbs:
parsley, rosemary, thyme, basil, and dill
3/4 cup of white wine
handful of Native Forest® Portobello Mushrooms
1 red pepper
3 TBSP of balsamic vinegar 2-3 tsp of Olive Oil
Salt, Pepper to taste
- Mince 1 head of garlic and 1/2 green onion and begin to sautee in a large pot or wok with 2 TBSP of olive oil and a splash of balsamic vinegar.
- Stir in some pepper, parsley, rosemary, and thyme and allow this to simmer on low to medium heat.
- Add some minced fresh dill and basil and 1/2 cup of white wine.
- After these flavors have mixed, add the correct proportion of boullion cube to six cups of water.
- Add this liquid to the pot or wok and mix in the risotto.
- In a separate skillet, add the rest of the diced onion, garlic, oil, balsamic vinegar, spices, and wine.
- Cut portobellos and red peppers into small pieces.
- Add a little water and cover while flavors penetrate.
- Don’t forget to keep stirring the risotto.
- Blend 3 packets or 3/4 Cup Chreese mix with 1 Cup of boiling water and 1 TBSP Olive Oil in a food processor.
- When the risotto is ready, mix in the portobello/pepper mixture and fold in the prepared Chreese.
- Serve over a bed of steamed kale or other greens for a complete, wholesome dish!
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Find Great Natural Bouillon Cubes Recipes Here.
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Find Great Organic Chreese® Mix Recipes Here.
Purchase Road’s End Organics® Chreese® Sauce Mixes singles at Edward & Sons store.
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Republished by EdwardandSons.com
Photo Credit: One Green Planet