This Vegan Mushroom Risotto with Chia Seeds recipe is a decadent and filling treat. It pairs well with a Hearty Side Salad, Roasted Asparagus, Steamed Broccoli or anything green to add some color to your rich and creamy risotto.
Risotto is a traditional dish from Northern Italy made with Arborio rice. This type of rice is starchier than regular white rice, and the starch is released while cooking, giving the dish its creamy texture. Don’t use regular rice for this recipe or it won’t come out right.
Chia Seeds are a good source of Omega 3 so we try to mix them in whenever we can. According to Dr. Greger, a tablespoon of chia seeds or flax seeds is all you need to get your daily dose of Omega 3 fatty acids (sans saturated fat, cholesterol and mercury found in the most recommended source of Omega 3’s: fish). This recipe gets you halfway to your daily amount. We also like to throw half a tbsp of flax meal in our Rolled Oats Breakfast, too.
Note: Remember to soak your cashews ahead of time so your Vegan Cashew Cream is ready when your risotto is finished.
How Not To Die by Dr. Michael Greger
This may be the most important book you ever read!
Dr. Michael Greger looks at each of the top 15 leading causes of death in the US and gives recommendations, based on published nutritional studies, for how to avoid them.
Living a long, healthy life may be as simple as what you put in your mouth!