Optional Vegetarian/vegan Entrée Recipe
Lemon risotto, glazed carrots, wild mushrooms
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Ingredients
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Risotto
Glazed Carrots
Wild Mushrooms
Method
Risotto
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm on the stove.
- 2
Sauté Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallots and minced garlic, sautéing until translucent, about 3-4 minutes.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.
- 4
Add Broth Gradually
Pour in 1 cup of warm vegetable broth, stirring frequently. Wait until the liquid is almost absorbed before adding another cup. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish the Risotto
Stir in the lemon juice, lemon zest, nutritional yeast, salt, and black pepper. Remove from heat and fold in chopped fresh parsley.
Glazed Carrots
- 6
Prepare the Carrots
Peel and cut the carrots into evenly sized sticks or rounds.
- 7
Sauté the Carrots
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the carrots and sauté for 5 minutes.
- 8
Glaze the Carrots
Add the maple syrup, salt, black pepper, and dried thyme. Stir well to coat the carrots and cook for another 8-10 minutes until tender and glazed.
Wild Mushrooms
- 9
Sauté the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mixed wild mushrooms and sauté for about 5 minutes until browned.
- 10
Add Seasonings
Add minced garlic, fresh thyme, salt, and black pepper. Cook for an additional 2-3 minutes until fragrant.
