Sugar - Free Mushroom Coconut Risotto With Poached Egg

• 2 cups sliced button mushrooms
• 1/4 cup arborio rice
• salt and pepper to taste
• 1/4 teaspoon powdered thyme
• 1/4 teaspoon dried parsley leaves
• 1/4 teaspoon powdered rosemary
• 2 tablespoons normal butter or plant butter
• 2 tablespoons olive oil
• 1/2 medium white onion sliced
• 1/4 cup chopped red bell peppers
• 1/4 cup carrots cut in small cubes
• 1/4 cup chopped celery
• 1 tablespoon nutritional yeast
• 1 clove garlic minced
• 2 cups young coconut water
• 2 cups water

1. Module 1: rnrnMaking the Risotto:rnIn a heated pan add the oil and butter
2. Saute the onions, garlic, celery and carrots
3. Put the rice in and mix with the rest of the ingredients in the pan for about 2 - 3 minutes
4. Put the rest of the ingredients including the water and simmer until done
5. Module 2:rnrnPoaching the Egg:rnrnIngredients:rnrn1 c waterrnrn1 eggrnrnsalt and pepper to tasternrnProcedure:rnrn1.tut the water in the panrn2.tut the heat to low, and when the water is warm enoughrn3.tut a pastry ring inside the panrn4.track the egg inside the pastry the ringrn5.then done (about 4 minutes), sprinkle fine sea salt and pepper rn6.temove from the pan (drain the water). Serve on top of the risottorn(Serve warm).rnrnNote: pour some water on to the top of the egg from time to time

button mushrooms, arborio rice, salt, powdered thyme, parsley, powdered rosemary, normal butter, olive oil, white onion, red bell peppers, carrots, celery, nutritional yeast, garlic, young coconut water, water

Taken from food52.com/recipes/20666-sugar-free-mushroom-coconut-risotto-with-poached-egg (may not work)