Creamy Mushroom Risotto
This creamy mushroom risotto with Primal Palate Adobo Seasoning is one of those recipes that proves simple ingredients can still feel elevated. Made with hearts of palm rice and silken tofu, it delivers that cozy, risotto-like texture without the heaviness naturally gluten-free, dairy-free, and nourishing.
Citreve cherry tomatoes add a juicy pop, while a sprinkle of Lemon Blueberry Granola brings a crunch to the dish that works really well.
PREP TIME
5 minutes
COOK TIME
10 minutes
INGREDIENTS
13
Serves: 2
Ingredients
- 2 cups2 cups2 cups Hearts of Palm Rice
- 1 cup1 cup1 cup Silken Tofu
- 1 tsp1 tsp1 tsp Extra Virgin Olive Oil
- .5 cup.5 cup.5 cup Shiitake Mushrooms, finely chopped (cremini or shiitake work great)
- 2 cloves2 cloves2 cloves Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1 tsp1 tsp1 tsp Adobo Seasoning - Primal Palate
- 1 tsp1 tsp1 tsp Parsley, Dried
- 1 pinch1 pinch1 pinch Salt and Pepper
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Lemon Blueberry Sprouted Granola (Grain-Free) - Lark Ellen Farm
- .25 cup.25 cup.25 cup Freeze-Dried Cherry Tomatoes - CITREVE, hydrated/drained
Toppings
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make the risotto base
- In a blender, blend silken tofu, lemon, nutritional yeast, salt, and pepper, and adobo seasoning until smooth and creamy.
- Sauté mushrooms: Heat olive oil in a skillet over medium heat.
- Add mushrooms and cook 4–5 minutes until softened and lightly golden.
- Add garlic and cook 30 seconds.
- Add hearts of palm rice to the skillet and stir to warm through.
- Lower heat and pour in tofu cream.
- Stir gently until creamy and heated, adding broth as needed to loosen.
- Stir in parsley
- Taste and adjust salt, pepper, or lemon.
- Spoon risotto into a bowl.
- Top with cherry tomatoes and sprinkle with blueberry lemon granola for crunch.
Notes
Other serving options:
-
Add a drizzle of white balsamic or lemon olive oil on top
-
Swap mushrooms for roasted fennel or zucchini
-
Add chili flakes if you like a little heat
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Grain Free Other Pescetarian Plant Based Sauces & Dressings Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 206 |
| Fat: | 5 g |
| Carbohydrates: | 22 g |
| Protein: | 13 g |
| Cholesterol: | 0 g |
| Sodium: | 315 mg |
| Fiber: | 8 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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Loving all these incredible flavours in your risotto! Yum!