Mushroom Risotto…

Ever since I made jaeger sauce the second time, I’ve been craving mushroom risotto… the changes I made to my earlier version are very minor, perhaps even trivial… but I thought I’d reprint the recipe, with the newer changes, for vegan mofo.

I served it with a baked sweet potato (with a dollop of earth balance) and some kidney beans… the flavor combination of the risotto and sweet potato reminded me of Thanksgiving. So if you are in the market for some vegan Thanksgiving ideas, I’d suggest the risotto as one of your menu items. 🙂

Mushroom Risotto with Peas v. 2.0
slightly adapted (& veganized) from Giada De Laurentiis

Rating: Awesome

Serves: 6-8

  • 4 cups creamy mushroom soup (I used Imagine)
  • 4 cups water
  • 1 Tbsp. better than bouillon vegetable base (aka. btb veg. base)
  • 1 bay leaf
  • 1/2 tsp. dried thyme leaves
  • 1 Tbsp. earth balance soy garden (or margarine)
  • 1 Tbsp. olive oil (oops, actually I forgot the olive oil this time and it still turned out great)
  • 1 onion, finely chopped
  • 1 pkg (16 oz) baby bella mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 3/4 cup frozen peas, thawed
  • Salt and freshly ground black pepper, to taste
  1. Bring the mushroom soup, water, and btb veg. base to a simmer in a heavy medium saucepan (one that can hold 8 cups of liquid). Add bay leaf and dried thyme leaves to the broth. Keep the broth warm over very low heat.
  2. Melt the margarine in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the mushrooms and garlic.
  3. Stir in the rice and let it toast for a few minutes.
  4. Add about 2/3 cups of broth (avoiding the bay leaf); cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
  5. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Taste the rice for done-ness. By using the soup instead of all broth the rice doesn’t seem to soak up all the liquid at first, but it’s kinda like oats… after you take it off the heat it absorbs the rest of the liquid.
  6. Stir in the peas. Season with salt and pepper, to taste

Until next time…


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