Rich, creamy, and bursting with flavor, this is the best ever mushroom risotto! Try Dr. Sebi's Mushroom Risotto for a delicious, elegant dinner.
- 1 tbsp. grapeseed oil
- 4 mushrooms
- Sea salt, to taste
- Cayenne pepper, to taste
- 1/2 onion
- 2 cups wild rice
- 4 cups homemade vegetable broth (made from approved vegetables)
- In a large pot, saute mushrooms and onions in grapeseed oil over medium heat. Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
- Stir in rice and cook an additional minute.
- Add in the vegetable broth and additional sea salt and pepper. Cover and cook on low-heat setting about 2 hours and 45 minutes or on high-heat setting about 1 hour 15 minutes or until rice is tender.