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MUSHROOM & ASPARAGUS RISOTTO W/ MARINATED TOMATO SALAD

Risotto is serious Italian comfort food. And its really easy to make.

Have you tried it before? I ask because I had it for the first time just a couple weeks ago at Sunday family dinner with my boyfriend. I know I can't believe I'd never had it before either. What kind of Italian girl am I?

Anyways, his mom is one helluva cook and she made this luxurious mushroom risotto that inspired my recreation.

Traditionally, risotto relies on butter and cheese for flavor but this recipe accomplishes umami through oil and nutritional yeast. Its usually not the type of dish most would consider healthy but this is Caras Kitchen.

Health is part of our DNA.

So in an effort to make this something your tastebuds and sexy body will love:

I used fiber rich brown instead of arborio rice (but use what you prefer).

Insert brain and immune boosting shitake and crimini mushrooms and we are well on our way to a nutrient dense dinner.

Since its still spring I tossed in detoxifying asparagus. So fresh and so green green.

AND its served alongside sweet and tangy cancer fighting marinated tomato salad that is bright, refreshing and the perfect compliment to the heavier risotto.

Heaven is a place on earth.

Ingredients

FOR THE RISOTTO

2 Cups brown rice

6 Cups vegetable broth

2 Tablespoons avocado oil

1/2 small onion, diced

1 Cup shitake mushrooms, thinly sliced

1 Cup crimini mushrooms thinly sliced

1 bunch asparagus, chopped in 1 inch pieces

1/2 Cup dry white wine or white wine vinegar

2 Tablespoons extra virgin olive oil, optional

Nutritional yeast to taste (optional)

pink salt and pepper, to taste

FOR THE SALAD

4 Cups cherry tomatoes, halved

4 Cups arugala

1/2 Cup balsamic vinegar

1/3 Cup extra virgin olive oil

1/4 Cup fresh basil, sliced

pink salt and pepper, to taste

fresh lemon juice and slices

Instructions

  1. First prep the salad so the tomatoes have time to marinate while you cook the risotto.