Tuesday, September 14, 2010

Shitake and Portabello Risotto

I'm on a carb kick and what better way to satisfy it than with risotto? Better yet, add one of my favorite ingredients: mushrooms! Risotto, although time consuming is quite delish and fairly easy to make.

This one might take the ranks as my favorite rainy day food, right next to my vegan chili, vegan vichyssoise or coconut tomato soup.... mmm so good.

I added some greens to make it a little healthier, or at least make it seem like it's a little healthier. Also, I love greens with anything. Anything. They're just so good for you.

On with the recipe; I'm going to go ahead and forgoe the witty banter tonight since I'm not feeling well thanks to my never ending migraine :)

1/2 large white onion, chopped
1 garlic clove, diced or smashed
1 3/4 cups wild rice
1 teaspoon savory
5 cups vegetable broth (you can make your own or buy it!)
2 bay leaves
1 teaspoon fresh thyme, chopped
Salt and pepper (preferrably truffle salt)
1 Portabello mushroom cap, sliced and chopped rough
8-10 shitake mushrooms
Truffle oil (can use extra virgin too, but the truffle gives it a little...oomph)
4 leaves red chard, de stemmed and chopped
3 leaves kale, de stemmed and chopped
3/4 cups dairy free cream
3 Tablespoons Earth Balance
3/4 cup Daiya 'cheese', the white kind

In a pan, heat some extra virgin olive oil and saute the onion and garlic until translucent.

Add rice to the garlic and onion and cook for about two minutes then add 1 cup of the vegetable broth, savory, bay leaf and fresh thyme. Stir well and continue to do so until the liquid is mostly absorbed.

When liquid is mostly absorbed, add 1 cup at a time, again stirring until liquid is almost absorbed. Do this for the remaining cups of vegetable broth.

In another pan, heat some truffle oil (or evoo) and saute both type of mushrooms at the same time until soft and tender... about 5-8 minutes then add a little truffle salt and pepper, stir then transfer to another bowl, turning off the heat.

In the same pan heat a little more truffle oil and saute greens on med/low heat for about 2 minutes, add a little salt and pepper then cover and turn off heat. Let sit.

When your risotto has absorbed all your vegetable broth by the cup, stir in the cream, Earth Balance and Daiya 'cheese'. Stir well then slowly add the cooked mushrooms, continuing to stir to incorporate.

When it's all mixed together, you're ready to serve!

On a plate or in a bowl, start with some chard on one side then line chard with a lovely portion of your risotto.

Finish risotto with a small drizzle of truffle oil then serve hot.

This dish is so lovely with so many flavors and textures. The greens are a nice addition and the whole thing can be served as a main or side, to compliment your protein of choice.

Wild Rice


  1. Jennifurla... thank you! It was quite tasty. I love mushrooms and the truffle oil really topped it :)

    Toni... thank you! I love seeing you here :)



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