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    Vegetarian Mushroom Risotto

    May 4, 2022

    This was my first time making risotto and I was pleasantly surprised at how easy it was.  I researched the various kinds of rice used to make risotto – Arborio being the favorite. I did not have any on hand for my first batch so I used Nishiki brand rice which is a good grade medium-grain rice and  what I normally use for most recipes. It came out fine great much to my surprise. The second batch was made with Arborio and it tasted exactly the same with the same creamy texture.

    As for the vegetable element, I added in blanched peas after the risotto was finished cooking. You can add your favorite veggie of choice – I highly recommend blanching them so that they retain their vibrant color.

    Let’s make dinner!

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    Vegetarian Mushroom Risotto

    Ingredients:

    6 cups Vegetable Stock

    2 shallots or 1/2 onion, finely chopped

    1 pound of mushrooms, chopped or torn into bite-sized pieces. I just used plain white button mushrooms

    2 garlic cloves, minced

    1/8 tsp ground thyme or 1 tsp fresh thyme

    1 and 1/2 cups rice (this or this)

    1/2 cup dry white white, such as Pinot Grigio

    1 cup of your favorite vegetable, blanched (I recommend frozen peas, broccoli, or fresh asparagus)

    1/4 to 1/2 cup Nutritional Yeast

    3 tsps vegan butter

    2 cups fresh spinach (optional, but I highly recommend)

    salt and pepper to taste

    Pam cooking spray

    Instructions:

    Add broth to a saucepan and start bring to a simmer. Keep a ladle close by as you will be added broth to your risotto often.

    In a large stock pot or saucepan, add a bit of broth and spray generously with Pam cooking spray. Add onions or shallots and cook over medium heat until tender, about 3 minutes.

    Add mushrooms and turn up the heat to medium high. The  mushrooms will begin to sweat. If you find that the pan needs more liquid, add a dash more broth so the mushrooms do not stick to the pan.  Add garlic and thyme, season mushrooms with salt and pepper, and cook for a few minutes longer

    Add the rice to the pan and stir. You will hear the grains begin to crackle after a few minutes. Add the wine and cook, stirring constantly, until all of the wine has been cooked off, about 3-5 minutes.  Time to start using your simmering stock! Add one or two ladles of stock to the rice, just until the rice is covered.  Cook slowly on low heat, stirring often, until the stock is absorbed  – then it is time to add more stock. Keep repeating this process: Add stock, stir and simmer until stock is almost gone, for about 15 minutes. You should use almost ALL of the simmering stock for this process.

    Add your vegetable of choice, and continue to cook slowly on very low heat for about 10 minutes, adding more stock when needed.

    Add the Nutritional Yeast, a few Tablespoons at a time. At this time you can add the vegan butter. Stir and mix together until you have a creamy consistency.  Keep adding the Nutritional Yeast until the desired taste is achieved (nutty or cheesy). Season with salt and pepper.

    Just before serving, stir in the optional fresh spinach. It adds a fresh taste, texture and color. And getting more veggies is what it’s all about.

    Enjoy!

    Vegetarian Mushroom Risotto
    Author: Gay Van Beek for Canterbury Cottage Designs
    Ingredients
    • 6 cups Vegetable Stock
    • 2 shallots or 1/2 onion finely chopped
    • 1 pound of mushrooms chopped or torn into bite-sized pieces. I just used plain white button mushrooms
    • 2 garlic cloves minced
    • 1/8 tsp ground thyme or 1 tsp fresh thyme
    • 1 and 1/2 cups rice this or this
    • 1/2 cup dry white white such as Pinot Grigio
    • 1 cup of your favorite vegetable blanched (I recommend frozen peas, broccoli, or fresh asparagus)
    • 1/4 to 1/2 cup Nutritional Yeast
    • 3 tsps vegan butter
    • 2 cups fresh spinach optional, but I highly recommend
    • salt and pepper to taste
    • Pam cooking spray
    Instructions
    1. Add broth to a saucepan and start bring to a simmer. Keep a ladle close by as you will be added broth to your risotto often.
    2. In a large stock pot or saucepan, add a bit of broth and spray generously with Pam cooking spray. Add onions or shallots and cook over medium heat until tender, about 3 minutes.
    3. Add mushrooms and turn up the heat to medium high. The mushrooms will begin to sweat. If you find that the pan needs more liquid, add a dash more broth so the mushrooms do not stick to the pan. Add garlic and thyme, season mushrooms with salt and pepper, and cook for a few minutes longer
    4. Add the rice to the pan and stir. You will hear the grains begin to crackle after a few minutes. Add the wine and cook, stirring constantly, until all of the wine has been cooked off, about 3-5 minutes. Time to start using your simmering stock! Add one or two ladles of stock to the rice, just until the rice is covered. Cook slowly on low heat, stirring often, until the stock is absorbed – then it is time to add more stock. Keep repeating this process: Add stock, stir and simmer until stock is almost gone, for about 15 minutes. You should use almost ALL of the simmering stock for this process.
    5. Add your vegetable of choice, and continue to cook slowly on very low heat for about 10 minutes, adding more stock when needed.
    6. Add the Nutritional Yeast, a few Tablespoons at a time. At this time you can add the vegan butter. Stir and mix together until you have a creamy consistency. Keep adding the Nutritional Yeast until the desired taste is achieved (nutty or cheesy). Season with salt and pepper.
    7. Just before serving, stir in the optional fresh spinach. It adds a fresh taste, texture and color. And getting more veggies is what it’s all about.