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Sundried Tomato and Mushroom Risotto

Sundried Tomato and Mushroom Risotto

1 1 1 1 1
41
Recipe by
VeganYumYum VeganYumYum

Ingredients

  • 1 cup arborio rice
  • 1 onion (minced)
  • 8 ozs mushrooms (white button is fine)
  • 1/2 cup oil (Packed Sundried Tomatoes, cut into strips)
  • 1/2 cup pinenuts (scant, toasted)
  • 4 cups broth (Veggie, warmed, or 4 cups water and 1 veggie bullion cube)
  • 1/4 red wine (warmed)
  • 1/3 cup soy milk
  • 1 tbsp rosemary (finely chopped, plus more for garnish)
  • 1/4 olive oil (or + Cup Earth Balance)
  • vegan parmesan cheese (Optional. Made from ground almonds, miso, and nutritional yeast)
Total Time
1 hr 30 min
Servings
3 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 870 Calories from Fat 510
% Daily Value *
Total Fat 57g 88%
Saturated Fat 4g 20%
Trans Fat
Cholesterol less than 5 mg 1%
Sodium 2120mg 88%
Potassium 1090mg 31%
Total Carbohydrate 65g 22%
Dietary Fiber 4g 16%
Sugars 5g
Protein 25g
Vitamin A 4%
Vitamin C 10%
Calcium 8%
Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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