Add image and markdown file for vegan-umami-mushroom-risotto

src/content/posts/2024-11-26-vegan-umami-mushroom-risotto-3345.md

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+---
+title: "Vegan Umami Mushroom Risotto"
+description: "Indulge in a creamy, savory Vegan Umami Mushroom Risotto, perfect for a comforting and delicious meal. Packed with the rich flavors of mushrooms and miso."
+tags:
+  - "vegan"
+  - "risotto"
+  - "umami"
+  - "mushroom"
+  - "comfort-food"
+  - "Isabella"
+figureRecipe: 
+  caption: "Vegan Umami Mushroom Risotto"
+  imageSrc: "./src/media/2024-11-26-vegan-umami-mushroom-risotto-3345.png"
+  imageTitle: "Vegan Umami Mushroom Risotto"
+  imageAlt: "Elegant vegan mushroom risotto in a shallow bowl, highlighted by soft natural light, with fresh parsley in a vase on a minimalist table."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Today's umami seasonal special is a delightful vegan dish that marries the rich, deep flavors of umami with the freshness of seasonal produce. The dish we're exploring is a Vegan Umami Mushroom Risotto, perfect for warming up your day and tantalizing your taste buds with its creamy texture and robust flavors.
+
+## Ingredients
+
+- 1 cup arborio rice
+- 3 cups vegetable broth, warm
+- 1 cup mixed wild mushrooms, chopped
+- 1 medium onion, finely chopped
+- 2 cloves garlic, minced
+- 1/4 cup nutritional yeast
+- 1 tbsp soy sauce
+- 1 tbsp white miso paste
+- 1/4 cup dry white wine
+- 2 tbsp olive oil
+- Salt and pepper to taste
+- Fresh parsley, chopped (for garnish)
+
+## Instructions
+
+1. Heat the olive oil in a large pan over medium heat.
+2. Add the onion and garlic, sauté until translucent.
+3. Stir in the mushrooms and cook until they begin to soften.
+4. Add the arborio rice, stirring to coat with the oil and toast slightly.
+5. Pour in the white wine, allow to evaporate.
+6. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
+7. Mix in the soy sauce and miso paste, blending well.
+8. Continue cooking and adding broth until the rice is creamy and al dente.
+9. Stir in nutritional yeast, season with salt and pepper.
+10. Serve hot, garnished with fresh parsley.
+
+Enjoy this comforting bowl of Vegan Umami Mushroom Risotto, a perfect blend of hearty mushrooms and aromatic spices. It's sure to become your new favorite, bringing warmth and deliciousness to any mealtime!
+
+*Isabella*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 350 per serving, Fat: 9g, Carbohydrates: 58g, Protein: 10g&nbsp;</td></tr><tr><th>Preparation Time</th><td>45 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Soy, possible gluten in miso&nbsp;</td></tr></table>
+