Ingredients

• 2½: cups vegetable broth, divided
• 2 Tbs olive oil, divided
• 1¼ cup (113.5g) white button or portobello mushrooms, thinly sliced
• 1 shallot, diced
• ¾ cup Cambrooke Short Grain Rice
• ¼ cup dry white wine
• salt & freshly ground black pepper to taste
• 2 Tbs butter
• 2 Tbs Cambrooke Cheddar Shredded Cheese

Directions

• Heat 1 Tbs olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 Tbs olive oil to skillet, and stir in the shallots. Cook 1 minute. Add (dry) rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, and cheddar shreds. Season with salt and pepper to taste.
• SUGGESTION: Wine can be substituted with additional broth or for an even creamier experience, substitute any amount of liquid broth or wine with full fat coconut milk!
• Mushrooms can be replaced with any kind of vegetables of choice.

Nutrition

	Per Recipe	Per Serving
Protein, g	7	1.4
Calories	1005	200