Some people think risotto is time-consuming because of the stirring, but it doesn’t really take that long, and it’s fun to watch the risotto get soft, pudgy and full of flavour! The secret to making this go faster is using warm broth. Just put on a podcast or documentary and stir away. Your risotto will be ready to eat in no time!
GET THE STUFF TOGETHER!
(serves 2 quite well)
It is very hard to stop eating this hearty, warming Glorious Mushroom Risotto, so I suggest doubling the recipe!
What you need:
6 cups vegetable broth
3 tbsp olive oil
4 cups sliced mushrooms of any kind, or mix and match
1 onion, chopped
3 cloves garlic, minced
1½ cups Arborio rice (do not wash!)
½ cup dry white wine or beer
2 tbsp lemon juice
1 tsp thyme
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives or green onions
2 cups chopped fresh kale (you could also use spinach or other greens)
2 tbsp vegan margarine (optional – brings additional creaminess)
you can also add…
2 tablespoons dried mushrooms, reconstituted and chopped (adds a nice chewy texture)
2 tablespoons nutritional yeast (adds a cheesy flavour)
MAKE IT!
Warm broth: important!
Warm the broth in a saucepan over low heat.
How to go from kale… to Lemon Kale!
Wash the kale, remove the stems, and tear the leaves into small pieces into a bowl. Drizzle the lemon juice over them and add a few shakes of salt. Massage the salt and lemon juice into the kale and set aside. Ta da! Lemon Kale.
Start the sauté!
In a large pot, heat up some olive oil, then sauté all of the mushrooms. As they make broth, pour that off and reserve. When they are done, remove from the pot and set aside. In the same pot, add a little more olive oil, then caramelize the onions over low heat until they are transparent and soft, then add the garlic for 3-4 minutes. Add the thyme.
sautéed mushrooms
uncooked, unwashed Arborio rice
chopped garlic
broth poured off sautéeing mushrooms
Time to start the risotto!
Add the dry rice to the pot, stirring until it is shiny and a light gold colour. Now add the wine or beer, and stir until it is absorbed.
Start listening to your podcast or watching your documentary now!
Stirring the risotto could take 20 minutes to half an hour. Start adding the warm broth, about 1/2 cup at a time, stirring slowly between additions until the liquid is absorbed. Repeat, stir, enjoy your podcast. When you have added all the broth, add the mushroom broth last, and stir until it is all absorbed. If you finish the liquid and the rice is still undercooked, add warm broth 1/2 cup at a time until the rice is soft. If you are using nutritional yeast and/or vegan butter or margarine, add these at the very end and stir to combine.
Oh, you are so very close now!
Remove from heat, then add the mushrooms, chives or onions, and kale or spinach. Stir well to wilt the greens. Add salt and pepper to taste. It’s ready!
EAT IT!!
Oh my goodness, it’s GLORIOUS. Now have seconds. You’ll have enough for lunch tomorrow too.
