Mushroom Risotto

 Recipe contributed by The Food Snaps

Serves 4

INGREDIENTS:

• 1 cup button mushrooms, sliced
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 1 pat vegan butter
• 3 Tbsp virgin coconut oil
• 1 cup Cha’s Organics pearl rice, uncooked, rinsed
• 1 ½ cup vegetable stock
• ¾ cup Cha’s Organics coconut cream
• ¼ cup vegan grated parmesan
• Fresh parsley, chopped
• Salt to taste
• Cha’s Organics freshly ground black pepper, to taste

DIRECTIONS:

1. Rinse the pearl rice according to directions on pack.
2. In a large skillet, heat coconut oil over medium heat. Add chopped onions and garlic and sauté for 2-3 minutes until the onions are translucent.
3. Add mushrooms, salt and pepper, fresh parsley, and stir continuously for 2-3 minutes.
4. Add vegan butter and mix well for up to 1 minute (for a richer taste, add an extra pat of butter).
5. Add the pearl rice and stir well to combine, about 2 minutes.
6. On low heat, add ¼ cup vegetable stock and simmer until the liquid is absorbed. Continue slowly adding the remainder of stock until the rice is tender and well cooked.
7. Add coconut cream and stir well to combine.
8. Add vegan parmesan cheese and stir well.
9. Garnish with freshly chopped parsley.