Lemony Risotto with Shiitake Shrimp

Summer's winding down over here in Boise, Idaho. One day is scorching, the next cool and breezy. The fall is coming and to be honest, we're all very excited about it. I've got nothing against all the rest of the seasons. I think they're all great in their own quirky ways, but Fall is the best of all the season's, hands down. Winter is too grey. Sprint is too wet. And Summer is always too long.

What better way to bid Summer adieu than this very fresh, summery, flavored risotto? - that was a rhetorical question; you don't have to answer that -

Any non-vegan would be surprised to learn that this creamy dish is vegan and then they'd ask for seconds. 





4 tbsp olive oil
1 tbsp vegan butter
1lb shiitake mushrooms, stems removed and caps cut in half
3 cloves garlic, minced

1 tbsp fresh minced rosemary
5 c veggie broth
1 onion, chopped
1 1/2 c arborio rice
1/2 c dry white wine + more for drinking
zest from 3 lemons

12 spinach leaves, thinly sliced
1/4 c nutritional yeast
Salt and pepper, to taste
  1. In a large pan, get 2 tbsp oil and the 1 tbsp butter real sizzle-y. Throw in your half moon shaped before you move on to the next step which is to add the minced garlic. thyme, and a pinch of salt and pepper in there. Give it a spin around the pan a few times and put that shiitake in time out (in a bowl cause you're gonna need your pot).
  2. Bring the veggie stock to simmer in a separate saucepan. 
  3. Now back to your shiitake pot:  get the remaining 2 tbsp of oil nice and hot and stir in your onions. You know the deal here, you're going to cook them until they start to get translucent. And then you're going to add in the rice...dry. Fry the rice up with the onions for about 2 minutes - or - until the rice is also, you guessed it, getting a bit translucent. 
  4. Add the wine and continually stir until all the wine is absorbed in. Then comes the fun part: add about a half of a cup at a time of the veggie broth to the rice, stir until absorbed, repeat until all the broth is gone. When the last 1/2 cup gets thrown in there your rice should be quite creamy. 
  5. Remove from heat and stir in the spinach leaves, lemon zest, nutritional yeast, and mushrooms.
  6. TIME TO EAT!
      

     

Comments

  1. This looks great! I make a lemon and pea risotto quite a lot but always happy to add mushrooms to a dish :D

    ReplyDelete
  2. This looks great; I'll have to try making it sometime! :)

    ReplyDelete

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