Chreesy® Risotto w/Portobellos and Peppers

Chreesy® Risotto w/Portobellos and Peppers 3 packets (3/4 Cup) Chreese® Mix 1 cup of risotto 1 vegan vegetable bouillon cube 2 heads garlic 1 green onion Some dried and/or fresh herbs: parsley, rosemary, thyme, basil, and dill 3/4 cup of white wine handful of Native Forest® Portobello Mushrooms 1 red pepper 3 TBSP of balsamic vinegar 2-3 tsp of Olive Oil Salt, Pepper to taste  
  • Mince 1 head of garlic and 1/2 green onion and begin to sautee in a large pot or wok with 2 TBSP of olive oil and a splash of balsamic vinegar.
  • Stir in some pepper, parsley, rosemary, and thyme and allow this to simmer on low to medium heat.
  • Add some minced fresh dill and basil and 1/2 cup of white wine.
  • After these flavors have mixed, add the correct proportion of boullion cube to six cups of water.
  • Add this liquid to the pot or wok and mix in the risotto.
  • In a separate skillet, add the rest of the diced onion, garlic, oil, balsamic vinegar, spices, and wine.
  • Cut portobellos and red peppers into small pieces.
  • Add a little water and cover while flavors penetrate.
  • Don't forget to keep stirring the risotto.
  • Blend 3 packets or 3/4 Cup Chreese mix with 1 Cup of boiling water and 1 TBSP Olive Oil in a food processor.
  • When the risotto is ready, mix in the portobello/pepper mixture and fold in the prepared Chreese.
  • Serve over a bed of steamed kale or other greens for a complete, wholesome dish!
Click here for printer friendly version Find Great Natural Bouillon Cubes Recipes Here. Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store. Purchase Edward & Sons™ Natural Bouillon Cubes 12 Packs at Find Great Organic Chreese® Mix Recipes Here. Purchase Road's End Organics® Chreese® Sauce Mixes singles at Edward & Sons store. Purchase Road's End Organics® Organic Chreese Sauce 12 Packs at Click Here to find a store near you. Republished by Photo Credit: One Green Planet