Thanksgiving Series: Thea's Mushroom Risotto Stuffing

Ingredients:

• 1.5 cups arborio rice

• 2 medium onions, finely diced

• 6 Tbsp vegan butter (I used Miyoko’s)

• 3 cups veggie broth

• 2 cloves garlic, minced

• 3 cups mushrooms, chopped (I used baby bella, white, shiitake and oyster)

• 1 can (8-oz) water chestnuts, chopped

• Salt and pepper, to taste

• 1 tsp poultry seasoning
  

Instructions:

1. In a large saucepan, fry the rice and one of your diced onions in 3 Tbsp butter over low heat until the onion starts to soften.

2. Add veggie broth and bring to a boil. Once boiling, turn heat to a low simmer, cover, and cook for ten minutes.

3. Turn off heat and let sit, covered, for about 15 minutes.

4. Meanwhile, melt remaining 3 Tbsp butter in a skillet over medium heat. Add the remaining onion and saute until soft and translucent.. Add water chestnuts, mushrooms, salt and pepper, and poultry seasoning and cook until the liquid has evaporated and the mushrooms start to brown, about 10 minutes.

5. Mix the onion/mushroom/water chestnut mixture into the rice.

6. Serve under your favorite vegan roast and gravy, and enjoy!