Brown Butter Risotto

METHOD

1. In a skillet, heat the olive oil. Add the mushrooms, sauté until golden brown.

2. Add the leeks, cook three minutes until the leeks are wilted.

3. Add the garlic, salt, and pepper. Cook one minute.

4. Add the brown butter, miso, and wine. Cook one minute, remove from heat.

5. In a sauce pot, heat a splash of olive oil. Add the rice, and cook 30 seconds to toast the rice.

6. Add half of the stock, and cook on medium heat stirring occasionally until the liquid is absorbed.

7. Add the rest of the stock, and the water. Cook about 15 minutes, stirring occasionally, until the rice is tender but still has some bite.

8. Off heat, stir in the sautéed vegetables, nutritional yeast, and lemon zest.

9. Garnish each portion with parsley and additional lemon zest if desired.

NOTES

• The risotto should be creamy and slightly saucy, add more water if necessary to achieve desired.

• Any type of mushroom works here, we used cremini.

• Depending on miso brand used, you might need to adjust the salt quantity.