Mushroom Risotto

Ingredients:

  • 30g tea tree mushrooms
  • 30g shiitake mushrooms
  • 30g white button mushrooms
  • 30g white beech mushrooms
  • 300g white rice
  • 100g cashews
  • 400ml soymilk
  • Basil leaves
  • 3 tbsp Italian seasoning
  • 1/2 tsp salt
  • 8 tsp capers
  • 3 tsp mushroom seasoning powder
  • 3 tsp dried rosemary leaves
  • Red peppercorn, to taste

Directions:

  1. Steam the rice until half-cooked.
  2. Blend the soymilk with the cashews and set aside.
  3. Cut the tea tree mushrooms into pieces, slice the shiitake mushrooms and button mushrooms, and break the beech mushrooms into smaller pieces.
  4. In a pan, sauté the mushrooms until fragrant. Add the Italian seasoning and salt, then cook until the mushrooms turn golden. Add the basil leaves.
  5. Turn the heat up, stir in the soy milk blend, and add the mushroom seasoning and capers. Cook until the sauce thickens.
  6. Add the half-cooked rice, mix everything well and cook on low heat until the sauce is absorbed.
  7. Sprinkle the rosemary and peppercorn on top, then garnish with fresh vegetables before serving.

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Contact Us  |  Plan a Visit
©Tzu Chi Culture and Communication Foundation
All rights reserved.
2 Lide Road, Beitou 11259, Taipei, Taiwan
Email: 005741@tzuchi.org.tw