Serves 6<\/p>\n
Ingredients:<\/strong><\/span> Directions:<\/strong> Serves 6 Ingredients: 2 tablespoons olive oil 1\/2 cup finely chopped onion 2 cloves garlic, minced 1-1\/4 cup finely chopped fresh wild mushrooms of your choice 1 cup Arborio rice, rinsed and drained 2 cups warm vegetable broth 3 tablespoons vegan butter 2 tablespoons minced fresh herbs of your choice Salt and freshly ground black […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":"","_links_to":"","_links_to_target":""},"categories":[3,60],"tags":[],"class_list":["post-789","post","type-post","status-publish","format-standard","hentry","category-casseroles","category-vegan"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=789"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/789\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=789"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n 2 tablespoons olive oil<\/strong><\/span>
\n 1\/2 cup finely chopped onion<\/strong><\/span>
\n 2 cloves garlic, minced<\/strong><\/span>
\n 1-1\/4 cup finely chopped fresh wild mushrooms of your choice<\/strong><\/span>
\n 1 cup Arborio rice, rinsed and drained<\/strong><\/span>
\n 2 cups warm vegetable broth<\/strong><\/span>
\n 3 tablespoons vegan butter<\/strong><\/span>
\n 2 tablespoons minced fresh herbs of your choice<\/strong><\/span>
\n Salt and freshly ground black pepper<\/strong><\/span><\/p>\n
\nHeat oil in a large saucepan over medium heat. Add onion, garlic, and mushrooms. Cook, stirring often, until mushrooms release their liquid.
\nAdd rice and cook, stirring, until rice smells lightly toasted.
\nStir in 1\/4 cup broth, cover pan, and let cook for a couple of minutes.
\nGradually add broth, 1\/4 to 1\/3\u00a0cup at a time, stirring and covering each time, as rice absorbs the broth.
\nRisotto is done when rice is tender and the mixture is thick.
\nStir in butter and fresh herbs, stirring until butter is melted and incorporated into the risotto.
\nSeason with salt and pepper. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"