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Amaranth Risotto With Portobello and Peas
Ingredients
- 2 cups uncooked amaranth (see note)
- 4 cups vegetable broth
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons nonhydrogenated margarine (we used Earth Balance)
- 1 medium yellow onion, diced
- 1 portobello mushroom, stem removed and diced, cap cut into thin, 1-inch-long slices
- 4 cloves garlic, minced
- 1/3 cup dry white wine
- 1 cup frozen peas, thawed
- 1/2 cup nutritional yeast flakes or vegan Parmesan
- Salt and freshly ground pepper, to taste
- Chopped fresh Italian (flat-leaf) parsley, to garnish
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