Creamy Mushroom Risotto w/ Wild Rice Blend

 – Serves 4


1 cup Wild Rice Blend – @FloatingLeafWildRice

1L Vegetable broth (keep warm on stove top in separate pot)

2 tbsp Three Farmers Camelina oil

2 cloves Garlic, crushed

8 Cremini mushrooms, sliced

1 large Shallot, diced

½ cup White Wine

½ Parmesan Cheese, grated (extra for garnish)


In a large pan, sauté the mushrooms, shallot and garlic in camelina oil until lightly browned.  Add the rice blend and ‘toast’ in the pan for 2 min. Add the white wine and allow the alcohol to cook off, approx. 2min. Add 1/2 cup warmed broth to the rice and stir until absorbed. Continue adding stock 1/2 cup at a time, stirring continuously, until the liquid is absorbed, and the rice is al dente, about 15 to 20 minutes.  Stir in ½ cup of grated parmesan cheese at the end and garnish with additional grated cheese, if desired.

Option: For a creamier finish, you may add ½ cup of heavy cream in the last 3 min of cooking. 

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