Mushroom Risotto Squares

April 16, 2014

Shiitake mushrooms in a creamy risotto made into squares, coated in sweet sorghum flour, then cooked in avocado oil....need I say more!? These are worth it to make if you love risotto but want to step it up a notch. They were fun and different to make and I just loved them. Very satisfying and were a perfect meal served with a refreshing salad.

1 Cup Arborio Rice
4 oz Shiitake Mushrooms, diced
1/2 Cup White Wine
2 Cups Vegetable Broth
2 Cups Water
1 Large or 2 Small Shallots, minced
2 Garlic Cloves, minced
1/8 Tsp Nutmeg
1/8 Tsp Ground Sage
Salt & Pepper
1 Cup Sorghum Flour
Avocado Oil and Ghee for frying

Heat oil or ghee in a deep pan. Saute shallots and garlic for a couple minutes. Stir in the rice and mushrooms and let them heat up for a minute. Stir in the white wine. It will reduce by half almost...
See the full directions on my site

Nutritions

Calories
186

Sodium
237mg
9% DV

Fat
7g
11% DV

Protein
4g
9% DV

Carbs
31g
10% DV

Fiber
3g
13% DV