Amaranth and Mushroom Risotto

Mónica Mateos
This original dish of amaranth-based risotto with mushrooms is warm and comforting. The flavor of amaranth combined with mushrooms and other fungi, the creaminess of almond milk, and vegan parmesan with a touch of fresh arugula will make this dish your favorite.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 tablespoons olive oil
  • 1 cup leek, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon thyme, finely chopped
  • 4 cups white mushroom, sliced
  • 1 cup oyster mushrooms, sliced
  • 3 cups amaranth
  • 1/4 cups white wine
  • 1/2 cups almond milk
  • 1/2 cups Parmesan cheese, vegetarian, freshly grated
  • 2 tablespoons chives, finely chopped
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup arugula, for garnish
  • 1/4 Parmesan cheese, cut into slices
Preparation
15 mins
10 mins
Low
  • Heat a small pot over medium heat with olive oil, add the leek, garlic, and thyme to let their aroma release, add the mushrooms and the other fungi until they start to release their juice, add the amaranth and white wine, add almond milk to moisten the preparation and make it creamy, add grated parmesan and scallions, season to taste.
  • Serve the amaranth risotto and top it with fresh arugula and some slices of parmesan. Delicious!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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