I bought this gorgeous mix of dried mushrooms and wakame (you can find it in most health stores) and it made me crave risotto so much! I promise you won’t regret making it, the flavor is intense and warm, so delicious:)
3 medium size carrots
70 gr. dried mushroom mix* (you can use a selection of a fresh, wild mushroom mix)
35 gr. wakame*
1 cup risotto rice
1 small tomato
1 clove garlic
3 tbsp olive oil
1/2 tbsp coconut oil
1 tsp onion granules
2-3 cups vegetable stock
3 small sun-dried tomatoes, drained
*You can find these products at the natural shops or big supermarkets
1. Peel and wash the carrots. Cut them in small cubes and transfer them to a medium size pan. Add in the olive oil and coconut oil and sautée them in low heat for about 10 minutes. Mix in the peeled garlic and sun-dried tomatoes, both cut finely.
2. Mix in the rice and mix thoroughly in low heat to fry a little bit, 1-2 minutes. Add in a bit os stock and cover. After about 1 minutes mix the sun-dried tomatoes, garlic, onion granules and the small tomato chopped in small cubes. Mix in, season with salt and pepper.
3. As the mixture dries out, continue to pour over bits of the stock. After about 10 minutes add in half the mix of mushrooms and wakame. You may powder the wakame too for a more intense flavor.
4. Mix and add the rest. Rectify seasonings after about 15-16 minutes and let rest for about a minute or too. Serve simple or with nutritional yeast on top.