Get inspired in this online cooking class!

You'll join Andrea Potter of Rooted Nutrition in making Lazy Mushroom and Broccoli Risotto, a 1-pot wonder and family favourite. We'll make a fresh salad to go with it- with an incredibly tasty homemade berry and herb dressing.

Recipe here:

https://docs.google.com/document/d/1-yD0rcWIUXZ7VQ50qaUd4BOTj8VDYMKBytUDz3H_Dao/edit

Zoom link:

https://us02web.zoom.us/j/82049538985

Meeting ID: 820 4953 8985

Looking forward to cooking with you!

Ingredients for Risotto:

2 Tbsp. neutral oil (like avocado oil, ghee or high-oleic sunflower oil)

1 medium onion, diced small

3 cloves garlic, minced or grated

1 cup short-grain rice (brown rice or risotto rice are both fine, or do ½ and ½ ) ½ cup dried mushrooms (any kind will do, I use chanterelles or shiitake) 2 handfuls mushrooms (any kind), chopped

3 cups water or stock (use ¼ cup less than this if you soaked the rice)

1 big crown broccoli, cut into florets, stalks peeled and chopped

Optional but tasty: 3 Tbsp. preserved lemon, chopped small (available at Mediterranean grocers) Substitute the zest of half a lemon.

Optional: a bit of truffle oil to finish

Salt and pepper to taste

1 handful grated parmesan, white cheddar or use ¼ cup nutritional yeast

Ingredients for Salad and Dressing:

The roots:

sliced very thinly (or with a peeler)

• red beets (the yellow ones oxidize!)

• carrots (the rainbow ones are nice!)

• radish or daikon

The shoots:

I love buckwheat shoots, pea shoots, sunflower sprouts the best. Also good are: garlic sprouts, radish sprouts, broccoli sprouts.

The Leaves:

Lettuce- arugula, butter, red oak, lolla rossa, mixed-it's your choice!

For the berry dressing:

½ cup fresh or frozen berries

1/3 cup red wine vinegar (or balsamic, or white wine vinegar, or apple cider vinegar!)

½ cup olive oil

½ cup flax oil

2 pinches of sea salt