Mushroom Risotto

We have been on a risotto kick lately, ever since I made the butternut squash risotto - we keep craving the rich creaminess of this rice dish. To change it up, I made a recipe that highlights mushrooms. I am a big fan of mushrooms and this dish really brings out their flavor.

Mushroom Risotto

Ingredients:

1/2 oz dried porcini mushrooms
4 cups water

1 tbsp olive oil
2 tbsp vegan margarine
1/2 white onion, diced

2 cloves garlic, minced
1 1/2 cups short grain brown rice
1 tsp dried thyme

8 oz baby portabella mushrooms, tough parts of stems cut off and diced

1/2 cup white cooking wine

6 - 8 cups vegetable broth

3 tbsp nutritional yeast
1/2 tsp saffron
salt and pepper to taste

Directions:

Put the dried porcini in the 4 cups of water in a medium sized saucepan and bring to a simmer, keep this at a low boil while you prepare the rice.

Heat the olive oil and vegan margarine over low in a large stock pot. Add the diced onions and let them caramelize slowly over low heat while stirring occasionally. This takes awhile, because you want your onions to begin to turn a deep golden brown color.

Once the onions are ready, add the minced garlic, the brown rice, and the dried thyme. Stir until the rice begins to turn opaque then add the diced baby portabellas. Continue to stir until the mushrooms begin to cook down a bit, and then deglaze the pan with the white wine. Cook until the wine is almost completely evaporated.

Remove the porcini mushrooms from the stock with a slotted spoon, and chop. Add the mushrooms to the rice mixture.

Start adding the mushroom stock, a cup at a time to the rice. Stir frequently until the stock has evaporated and then add another cup. Keep adding and stirring until the mushroom stock is gone.

Then heat your vegetable broth in the same saucepan and begin adding it, one cup at a time and stirring until your rice is cooked. You want it to be cooked through, but al dente. Once the rice is cooked to your liking, add the nutritional yeast and saffron and stir to combine that. Taste and adjust the seasonings and serve.

For 8 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 382 g

Amount Per Serving

Calories  229 Calories from Fat  61

% Daily Value*

Total Fat  6.8g 10%

Saturated Fat  1.2g 6%

Cholesterol  0mg 0%

Sodium  613mg 26%

Potassium  459mg 13%

Total Carbohydrates  32.5g 11%

Dietary Fiber  3.2g 13%

Sugars  0.8g

Protein  9.7g

Vitamin A 3% • Vitamin C 2% Calcium 3% • Iron 13%

Nutrition Grade A-

* Based on a 2000 calorie diet