Meatless Monday Recipe: Wild Rice and Mushroom Risotto

Wild Rice and Mushroom Risotto

Ingredients

1 cup cremini mushroom or baby bella mushrooms, sliced

1 clove garlic, finely chopped

2 tablespoons of extra virgin olive oil
3 - 4 cups vegetable broth, approximately
1 cup wild rice
1/4 cup dry white wine, optional
2 tablespoons chopped fresh parsley
Sea Salt to taste
1/2 cup finely chopped walnuts or pecans

Instructions

1. Saute the mushrooms in olive oil and garlic until they are soft.
2. Wash the wild rice in cold water and place in pot with 3 cups of vegetable broth, add 4^th cup if needed.
3. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
4. Add wine and mushrooms and continue cooking until rice is tender and all the liquid is absorbed.
5. Add the chopped parsley and sea salt to taste. Stir in the finely chopped nuts.