Al's Creamy Mushroom Risotto

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Al's Creamy Mushroom Risotto

 

Recipe By :Dreena Burton

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- (reserve 1/2 tbsp)

1 cup red onions -- chopped

few pinches sea salt

few pinches fresh ground black pepper

4 cups mushrooms -- thickly sliced (see sidebar)

3 large garlic cloves -- minced

1 cup arborio rice

3 1/2 cups vegetable stock -- (3 1/2 to 4)

2 roasted red peppers -- skins removed, and chopped

1/4 cup green onions or chives -- chopped

2 teaspoons fresh thyme -- chopped

1 tablespoon soy/rice parmesan -- (1 to 1 1/2) optional

extra olive oil -- (for finishing) (optional)

 

Sidebars:

Risotto is a wonderful comfort food, rich in taste and texture, but usually made

with butter, cream, and rich cheeses. This version is still creamy and

delicious, thanks to the arborio rice itself and good olive oil. Combined with

the mushrooms, peppers, and seasonings, this dish will become a decadent

favorite!

 

Substitution Idea: Experiment with the vegetables here, using mushrooms alone

(5-6 cups) instead of red peppers, or combining varieties such as shiitake,

button, and portabella. If you don't have fresh thyme, try substituting fresh

oregano or a couple tbsp of fresh basil.

 

Serve this risotto with " Best Bruschetta " (p. 60), a crunchy salad, and/or some

lightly sauteed vegetables, such as asparagus or green beans, for a contrast in

flavors.

 

In a large skillet, heat 1 1/2 tbsp olive oil over medium heat. Add onions, a

pinch of sea salt and black pepper, and saute for 3-4 minutes. Add the mushrooms

and garlic, another pinch of salt and pepper, and continue to saute for another

couple of minutes until the onions soften. Add rice, and reserved 1/2 tbsp olive

oil, and stir well for 2-3 minutes. Add 1/2 cup vegetable stock and stir

frequently until liquid is almost completely absorbed and the bottom of the pan

starts to get dry Then add another 1/2 cup stock, and again, stir until it is

absorbed. Repeat this process (stirring almost continuously) until the rice

reaches an " al dente " state (a slight firmness), roughly 20 minutes. You may not

need the full 4 cups of stock, depending on the tenderness of the rice. Remove

risotto from heat and stir in red pepper, green onions, thyme, and soy/rice

parmesan. Finish with a drizzle of a little extra olive oil and stir. Season

with additional sea salt and black pepper, and soy parmesan, if desired. Serve

immediately

 

Serves 3-4.

 

For 4 servings, per serving: Calories: 331; Total Fat: 7.9 g (Sat. Fat: 1 g);

Cholesterol: 0 mg; Carbohydrate: 55.6 g; Fiber: 4.9 g; Protein: 9.5 g.

 

 

 

 

 

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 412 Calories; 10g Fat (22.9% calories

from fat); 11g Protein; 69g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol;

1436mg Sodium. Exchanges: 4 Grain(Starch); 2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0