Burdock Risotto (vegan)

Ingredients

• 1 cup burdock root, washed and grated

• 1 ½ cups white rice

• 6 cups vegetable broth

• 3 tbsp olive oil

• 1 cup portobello mushrooms, thinly sliced

• 1 cup white mushrooms, thinly sliced1 onion, sliced

• ½ cup green onion, chopped

• Salt and black pepper to taste

Prepare the Risotto

1. In a pan on medium heat, add oil and onion and burdock root.

2. Fry until onions are translucent and burdock is fully cooked. Stir in mushrooms and sauté until soft.

3. Add rice to pan and stir until rice has turned golden.

4. Dump in half a cup of veggie broth and stir until fully absorbed. Continue adding half cup by half cup until rice is cooked al denté.

5. Ensure continual stirring as risotto will burn very easily.

6. Once finished cooking, stir in green onion. Add salt and pepper to taste. Dig in!