Add image and markdown file for mushroom-and-walnut-risotto-with-asia…

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src/content/posts/2025-01-19-mushroom-and-walnut-risotto-with-asian-greens-3151.md

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+---
+title: "Mushroom and Walnut Risotto with Asian Greens"
+description: "Try this vegan Mushroom and Walnut Risotto with Asian Greens, a perfect blend of Italian and Asian flavors for a comforting and healthy meal."
+tags:
+  - "vegan"
+  - "risotto"
+  - "comfort-food"
+  - "mushroom"
+  - "walnut"
+  - "asian-greens"
+  - "Isabella"
+figureRecipe: 
+  caption: "Mushroom and Walnut Risotto with Asian Greens"
+  imageSrc: "./src/media/2025-01-19-mushroom-and-walnut-risotto-with-asian-greens-3151.png"
+  imageTitle: "Mushroom and Walnut Risotto with Asian Greens"
+  imageAlt: "A serene image of Mushroom and Walnut Risotto with Asian Greens in a polished bowl, on a wooden table with warm lighting, bread slices, and water."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Dive into the comforting embrace of this unique vegan Mushroom and Walnut Risotto with Asian Greens, a dish designed to satisfy your cravings for rich, flavorful comfort food with a healthy twist. Perfect for a cozy evening, this risotto combines the earthy depth of mushrooms with the nutty crunch of walnuts, all complemented by the fresh zest of Asian greens.
+
+## Ingredients
+
+- 1 cup Arborio rice
+- 2 cups sliced mushrooms (shiitake or cremini)
+- 1/2 cup chopped walnuts
+- 1 onion, finely chopped
+- 2 cloves garlic, minced
+- 4 cups vegetable broth, warmed
+- 1 cup chopped Asian greens (bok choy or Chinese spinach)
+- 1 tbsp olive oil
+- 1 tbsp soy sauce
+- 1/4 cup nutritional yeast
+- Salt and pepper to taste
+
+## Instructions
+
+1. Heat the olive oil in a large skillet over medium heat.
+2. Add the chopped onions and garlic, sautéing until they are soft and translucent.
+3. Stir in the Arborio rice, coating it well with the oil and onions for about 2 minutes.
+4. Gradually add the warm vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed before adding the next cup.
+5. In a separate pan, sauté the mushrooms with soy sauce until they are browned and tender.
+6. Add the cooked mushrooms, chopped walnuts, and nutritional yeast to the risotto. Mix well.
+7. Stir in the chopped Asian greens, cooking until they are just wilted.
+8. Season with salt and pepper to taste, and serve warm.
+
+Enjoy your culinary creation, a bowl of wholesome goodness that perfectly balances traditional Italian technique with vibrant Asian flavors. This Mushroom and Walnut Risotto with Asian Greens is not just a meal; it's a comforting experience meant to be savored.
+
+*Isabella*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 350, Fat: 15g, Carbohydrates: 45g, Protein: 12g&nbsp;</td></tr><tr><th>Preparation Time</th><td>45 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>nuts, soy, possible gluten&nbsp;</td></tr></table>
+