Shiitake and Bean Risotto

High protein low calorie vegetarian risotto.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the mushrooms. In a large saucepan, fry the mushrooms in the oil until browned. Add the garlic paste and stir for 30 seconds.

Step 2

Add the risotto rice to the pan. Stir for 1 minute, and then add the white wine. Keep stirring while the wine absorbs into the rice.

Step 3

Check the instructions on your risotto rice packet. Add the stock cube to the suggested amount of boiled water. Once all the wine in the pan is absorbed, slowly begin adding the stock to the pan. Stir continuously.

Step 4

When you have around 5 minutes remaining for the risotto rice, add the peas, rinsed butter beans, rinsed pinto beans, apple cider vinegar, and most of the dill to the pan. Continue stirring.

Step 5

Once the rice is finished, take the pan off the heat and mix in the cream cheese. Add salt and pepper to taste. Serve topped with the remaining dill.