Name: Mushroom Risotto and Squash
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 3/4 cup brown rice (dry); 1 1/2 cup water; pinch sea salt; 1/2 cup peas (fresh or frozen); 1 cup butternut squash; 1/3 Tbsp coconut oil (or 1 Tbsp vegetable broth); 1/2 cup onion (chopped); 1/3 Tbsp olive oil (or 1 Tbsp vegetable broth or water); 2 clove fresh garlic (minced); 2 cup mushrooms (chopped); 3 tsp dried basil; 2 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp dried sage; 1 Tbsp nutritional yeast; 6 Tbsp balsamic vinegar (or red or white wine)

Mushroom Risotto and Squash

Heather Nicholds

No ratings yet Favorite Favorited Add to Shopping ListGo to Shopping List Add to CollectionGo to Collections Print Recipe 1x2x3x Mushroom Risotto and Squash Prep Time5 minutes minsCook Time45 minutes minsTotal Time50 minutes mins Course: Main Dish Servings: 1 serving Author: Heather Nicholds Ingredients3/4 cup brown rice, dry1 1/2 cup waterpinch sea salt1/2 cup peas, […]

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