Farr Better Mushroom Risotto
This recipe is very nice if you want to serve a crowd or make ahead of time and freeze it for future use. A very robust meal that is easy and delicious every time. This mushroom risotto recipe is Farr Better because of the healthy ingredients and easy to make format.
Servings: 10 people
Calories:
Equipment
- Mixing Bowls Large
Ingredients
Rice and Liquid Ingredients
- 1 ½ cup vegetable broth low sodium
- 1 ¼ cup water
- 1 cup dry white wine or substitute with vegetable broth
- 1/4 cup almond milk or milk-free substitutes
Remaining Ingredients
- 1 4 oz container dairy-free parmesan style cheese shredded
- 1 8 oz can water chestnuts chopped
- 6 each asparagus chopped; substitute peas or broccoli
- 3 each garlic cloves minced
- 1/4 block dairy-free Monterey Jack Style Cheese shredded
- 4 cups mushrooms chopped
- 1/4 cup Farr Better Butter substitute dairy-free butter
- 1 tbsp Farr Better No-Salt Seasoning
- 2 tsp FBR Kickin' Herb Mix
- 1 tsp dried thyme
- 1 tsp garlic powder
Topping Ideas
- dairy-free parmesan style cheese grated
- parsley fresh chopped
Instructions
STEP 1 RICE AND LIQUID
- Add all these ingredients together into the baking dish. Stir gently.
STEP 2 REMAINING INGREDIENTS
- Preheat the oven to 400 degrees F.
- Add remaining ingredients to a large mixing bowl and stir together.
- TO SAVE TIME: Use the Hand-powered Food Chopper for the mushrooms, onions, and water chestnuts. Use the Zester Grater Mincer or Rotary Grater to shred block cheese.
- Gently pour these ingredients on top of the rice liquid ingredients. NOTE: NO NEED TO STIR ALL THESE TOGETHER. It ends up baking perfectly with the liquid on the bottom.
- Bake for 35-45 minutes uncovered until mushrooms are golden and rice is soft.
- Serve and top with shredded parmesan and fresh chopped parsley.
Notes
Thank you for choosing Farr Better Recipes®. We believe everyone deserves to FEEL GOOD and ENJOY LIFE!