Posts Tagged mushroom risotto

Wild Mushroom & Asparagus Risotto

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Wild Mushroom & Asparagus RisottoThe memory of this meal makes me happy.

This is a true-blue risotto recipe and it’s every bit as creamy and decadent as you would expect. That does mean that this isn’t a quick meal, but most definitely worth the extra time and effort!

Wild Mushroom & Asparagus Risotto
Recipe courtesy of Skinny Bitch: Ultimate Everyday Cookbook

Ingredients

6 cups vegetable broth
1/4 cup dried wild mushrooms
1/2 cup hot water
3 tbs grapeseed oil
1/4 cup Earth Balance
3/4 cup coarsely chopped fresh mushrooms
(such as porcini, chanterelles, crimini, portobello)
1 1/2 cups asparagus, cut into 1-inch pieces
Salt & Pepper to taste
2 garlic cloves, minced
1 small onion, finely chopped
1/3 cup shallots, finely chopped
1 cup Arborio rice, uncooked
1/3 cup white wine
1/2 cup Vegan Parmesan
1 tsp white truffle oil (optional)
1 tsp chopped chives, for garnish

Directions

  • In a large saucepan, add the vegetable broth, cover and keep warm over low heat
  • Place hot water in a medium size bowl and add the dried mushrooms. Allow to sit for about 20 min, or until the mushrooms are soft. Then add the mushrooms and the hot water to the vegetable broth
  • In a large saute pan over medium-high heat, add 1 tbs grapeseed oil and 1 tbs Earth Balance
  • Add the fresh mushrooms and asparagus and saute until lightly browned, about 10 min. Season with salt and pepper to taste, remove from heat and transfer to a medium size bowl
  • Using the same large saucepan, heat the remaining grapeseed oil over medium heat and add the onions and shallots, stirring until soft, about 5 min.
  • Add the garlic and remaining Earth Balance and saute for 1 min.
  • Add the rice and stir until well combined
  • Add the wine and stir until the wine is absorbed
  • Add 1 cup of the warm broth and cook over medium heat, stirring constantly, until nearly absorbed. Continue adding broth 1/2 cup at a time, stirring frequently and letting each additional scoop of broth be absorbed before adding more Continue adding broth until rice is tender and creamy, about 30 to 40 min.
  • Stir in the sauteed mushrooms, asparagus and parmesan and season with salt and pepper to taste
  • Garnish each serving with a sprinkle of chives and the white truffle oil (if using)


Yield: Serves 4-6

Mushroom Risotto with Carmelized Onions

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Mushroom Risotto with Carmelized Onions

Confession: barley is my new favorite thing. Seriously, so good! It’s the perfect cross between rice and pasta, which is why it works particularly well in a risotto recipe. I saw this particular recipe a while back on one of the vegan blogs I frequent and knew right away that it had to be mine.

If you don’t like onions or mushrooms, this is obviously not going to be your cup of tea. But if you do, you’re in for a treat! This dish is so savory and satisfying. Totally perfect for a rainy Saturday.

This is definitely one to tackle when you aren’t rushed for time, but the payoff is worth it, I promise!

Mushroom Risotto with Carmelized Onions
Recipe courtesy of Oh She Glows

Ingredients

3-4 yellow onions, divided
1 tbs + 3 tbs extra virgin olive oil, divided
3 cloves garlic, finely minced
1 lb cremini mushrooms, washed and sliced
1 large sprig fresh rosemary
1 cup uncooked pearl barley
1 tbs balsamic vinegar
3.5 cups full-sodium vegetable broth
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbs Earth Balance (optional)

Directions

  • Chop 2 small yellow onions to make 2 cups worth. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Cook onion for 5 minutes or so, stirring frequently. Add the garlic and cook over medium-low for about 8 minutes. Reduce heat if necessary to avoid burning.
  • Turn up the heat to medium-high. Add the sliced mushrooms to the skillet and let cook for 5-10 minutes.
  • Add the rosemary sprig, balsamic and seasonings to the skillet. Stir well. Cook for 2-3 minutes.
  • Add the barley and vegetable broth. Bring to a boil. Cover the pan with a tight-fitting lid and stir every few minutes, reducing heat if necessary to keep it from sticking.
  • Meanwhile, heat 3 tbs of olive oil in another skillet. Cut 1-2 yellow onions in half and then slice them into thin half moons. Add to the oil and sprinkle liberally with salt. Cook on low heat, stirring occasionally, until the onions turn a dark brown, about 30-40 minutes.
  • When the risotto has absorbed all the vegetable broth, remove the rosemary sprig and stir in the Earth Balance, if desired (do it!). Distribute into bowl and top each with a spoonful of carmelized onions.



Yield: 2 dinner portions or 4 side portions