Sunday, 4 December 2011

Meatless Monday: Mushroom Risotto

Yummy Mushroom Risotto
My Mushroom Risotto
Ingredients:
2 cups of Carnaroli Rice
1 tbsp of olive oil
1 clove of garlic (minced)
4 oz of fresh mushroom (whatever your type or pleasure - I like cremini)
1 tbsp chopped parsley
1 cup of spinach 
1/2 an onion (minced)
1 oz porcini mushrooms
3/4 cup of dry white wine
2.5 cups of stock
1/3 cup of grated Parmesan cheese
salt + pepper to taste

It's Monday, so that means it is time to go meatless! YAY! For me some of the easiest and tastiest veggie-friendly recipes are rice dishes. It is easy to mix and match multiple veggies into this recipe to up your vitamin count, so feel free to jazz it up with as many vegetables as your heart desires. In this application the veggies stand alone, and the mushrooms are the filling and delicious stars. The idea of risotto always sounded decadent and over the top to me. But as long as you limit the amount of cheese you use and up the veggie content - it makes an easy, delicious, and nutritious meal! So I hope you guys enjoy!

Step 1: Soak the dried porcini in 1 cup of boiling hot water. Strain and set aside. Save the water.
Step 2: Cook the garlic, onions, and fresh mushroom in a medium skillet until they are golden. Stir in fresh spinach and parley and allow the greens to cook down. Add porcini mushrooms and set veggie mixture aside.
Step 3: Add the olive oil and rice into pot, stir over medium heat coating the rice and allowing the oil to absorb. Then add the wine and stir continuously until all liquid has been absorbed
Step 4: Add the stock and remaining "mushroom water", stir, and let rice simmer and absorb the liquid. (**note: I always find this part a little fussy, so when the liquid has been absorbed I do the taste test to check how well the rice is cooked. If its not quite cooked enough just add a little extra stock, let it absorb, and test. Keep adding liquid until you get the grains to the tenderness you desire**)
Step 5: Stir in the veggie and grated Parmesan cheese, allow cheese to melt and veggie to heat back up. Plate and Serve!

There you have it! 5 easy steps to a delicious and vegie friendly risotto!
Hope you guys like it and ENJOY!
Love your Favourite Darwinian Fail,
Krysten