Mushroom Risotto
INGREDIENTS
- 1.0 tbsp Almond butter
- 0.7 cup Arborio rice ((or other short-grain rice))
- 1.0 cup Button mushrooms (sliced)
- 1.0 tbsp Olive Oil
- 0.5 pc Onion (chopped)
- 2.0 cup Spinach
- 1.5 tbsp Yondu Organic
INGREDIENTS
- 1.0 tbsp Almond butter
- 0.7 cup Arborio rice ((or other short-grain rice))
- 1.0 cup Button mushrooms (sliced)
- 1.0 tbsp Olive Oil
- 0.5 pc Onion (chopped)
- 2.0 cup Spinach
- 1.5 tbsp Yondu Organic
DIRECTIONS
- 1. In a pot over high heat, add olive oil and onion and saute for 2 minutes. Add mushrooms and saute for 3 more minutes.
- 2. Add 2 ½ cups water and Yondu and bring to a boil.
- 3. Add rice and simmer over medium-high heat, stirring occasionally.
- 4. When rice is ready, remove from heat, add almond butter and spinach and stir well.
DIRECTIONS
- In a pot over high heat, add olive oil and onion and saute for 2 minutes. Add mushrooms and saute for 3 more minutes.
- Add 2 ½ cups water and Yondu and bring to a boil.
- Add rice and simmer over medium-high heat, stirring occasionally.
- When rice is ready, remove from heat, add almond butter and spinach and stir well.
