We love mushrooms! Mushrooms have great healing benefits, some well known ones are listed here:
- Antimicrobial properties
- Decreases inflammation
- Reduces high blood pressure
- Supports arterial wall structure
- Anti-Tumor properties
- Boosts immune system
Time: 30 mins
Serves: 2-4 people
Ingredients:
- 4-5 c vegetable stock
- 2 Tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 c shiitake mushroom caps, sliced (can use frozen mixed mushrooms if desired)
- 2 garlic cloves, minced
- 1 c uncooked Arborio or other short-grain rice
- 1/„2 c dry white wine
- 1 tsp sea salt
- 1 c fresh or canned unflavored pumpkin puree
- 2 Tbsp fresh chives, chopped
- 2 Tbsp fresh parsley, chopped
- Optional: fresh grated parmesan
Directions:
- In a medium saucepan, heat the broth until simmering. Reduce heat to low and keep warm.
- In a large nonstick pan, heat the oil over medium heat until shimmering. Add the onions, mushrooms, and garlic and cook, stirring occasionally, until softened, about 6-7 minutes.
- Add the rice to the pan and cook, stirring constantly, until the rice is lightly toasted and coated in oil, about 1 minute. Add the wine and reduce until nearly evaporated.
- Ladle 1 cup of the warm broth into the rice and stir constantly until the rice absorbs most of the liquid. Reduce heat, if necessary, to maintain a simmer. Stir continuously.
- Continue adding the broth in 1-cup increments, each time waiting for the rice to absorb most of the liquid, approximately 20-30 minutes. The rice will slowly become creamy and cooked, with tender grains and a loose sauce.
- Reduce heat to low. Stir in the salt and pumpkin puree and heat through. Add sea salt to taste and garnish with fresh chives, parsley, parmesan and serve immediately.