Brown Rice Risotto with Cremini Mushrooms 3 cups organic veggie stock 4 cups water 3 tbsp coconut oil 2 shallots, diced 1 garlic clove minced 1 1/2 cup sliced cremini mushrooms 1 cup brown short grain rice 1/3 cup grated organic parmesan

1. Combine the veggie stock and water in a saucepan and keep warm over low heat. 2. Heat the oil in a large pot over medium heat. Add the shallots and cook for 2 minutes. Add the mushrooms and garlic and cook for another 3 minutes. 3. Stir in the rice and cook for a minute before adding 1 cup of the veggie stock mixture. (It takes just a minute, but toasting the rice before adding the stock is a necessary step that adds flavor and promotes the release of starches that contributes to the dish's creamy texture.) Cook until most of the liquid has been absorbed. Add the remaining stock, 1/2 cup at a time, just as the rice begins to cling to the pot. Stir frequently until the rice is cooked, about 40 to 45 minutes. 4. Stir in the parmesan and serve.