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Creamy Vegan Mushroom Risotto
Ingredients
  • ¼ cup olive oil
  • ¾ pound assorted fresh mushrooms, cleaned and roughly chopped
  • ½ cup chopped shallots (about 2 shallots)
  • 3 garlic cloves, minced
  • 1 tablespoon white truffle oil (recommended, but you can substitute another tablespoon of olive oil if preferred)
  • 1 ½ cups arborio rice
  • ½ cup dry white wine
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon rubbed sage
  • 3 to 4 cups low sodium vegetable broth, warmed
  • ½ cup full-fat coconut milk
  • 2 tablespoons white miso paste
  • 1 tablespoon lemon juice
  • ½ cup frozen peas, thawed
  • Salt and pepper to taste
Steps
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