Mushroom Risotto recipe

MUSHROOM RISOTTO (serves 2 large portions)
2 1⁄2C Brown Rice or Quinoa, cooked
1C Cremini mushrooms, thin sliced
1C Spinach, chopped
2tsp Garlic, minced
1T Shallots or onion, diced
1tsp Oil or olive oil spray
1C Cheese sauce or to taste
1⁄4C Vegetable Stock (or onion powder)
Balsamic reduction
In medium heat skillet, add garlic, shallots, cremini, oil
and cook for 2 minutes. Add spinach and cook 1
additional minute. Add cheese and stock. Simmer and
stir occasionally until starts to bubble. Serve. Drizzle the
top of each serving with balsamic reduction.
CHEESE SAUCE
1 1⁄2C Cashews (soaked) or
White Sweet Potato (cooked & skinned-fat free)
1⁄4C Nutritional yeast
3T Lemon juice
1tsp Italian Seasoning
1⁄2tsp Pepper
1⁄2tsp Sea salt
1C Water, or more as needed
Blend until smooth.

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