Creamy Mushroom Risotto (No Rice)
This creamy mushroom risotto involves no rice at all and will make you enjoy your fave dish without feeling bloated and heavy
Ingredients
- 1 cup red lentils
- 1 cup dry quinoa
- 350 ml vegetable stock
- 5 mushrooms
- 1/2 cup frozen peas, thawed
- 3 tbsp nutritional yeast
- 1 tbsp coconut oil
Instructions
- Combine the red lentils with the dry quinoa in a saucepan, pour the vegetable stock and cook on medium heat.
- Stir from time to time, for a total of 20 minutes, or when all the stock is absorbed.
- Slice the mushrooms and cook in a frying pan with coconut oil. Stir and check they cook perfectly for 8-10 minutes.
- Add the peas to the risotto mix, stir in the nutritional yeast. Once the mushrooms are cooked, add 3/4 of them to the risotto as well and reserve the rest.
- Divide into bowls and decorate with the rest of the mushrooms. Enjoy !