Chanterelle and Sage Risotto

350 Best Vegan Recipes

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 6  cups vegetable broth
• 2  tablespoons olive oil, divided
• 8  ounces  chanterelle mushrooms, chopped
• 1  shallot, finely chopped
• 1  teaspoon dried thyme
• 3⁄4 teaspoon salt
• 1  pinch fresh black pepper
• 1 1⁄2 cups arborio rice
• 1⁄2 cup dry white wine
• 2  tablespoons marsala wine
• 1⁄2 cup  coarsely chopped toasted walnuts
• 2  tablespoons  chopped fresh sage

Directions

1. In a large saucepan, heat vegetable broth until hot. Keep hot.
2. Place a large saucepan over medium heat. Add oil. Sauté mushrooms, shallot, thyme, salt and pepper 6-8 minutes.
3. Reduce heat. Add rice and stir well to coat grains. Add white wine and marsala and stir until rice has absorbed liquid.
4. Add 1 cup vegetable broth, stirring until liquid is absorbed. Repeat until you have used up all of the liquid.
5. Stir in walnuts and fresh sage. Serve hot.