Risotto with Mushrooms and Squash

-
Alba clamshell mushrooms and fresh zucchini arrived in our last farmer's market delivery, and Viki left a nice bottle of white wine with us, and we still had a little arborio rice from John & Wanda's visit last year when they made us a delicious farmer's market risotto... So, with the help of my Isa Does It cookbook, I decided to try my first risotto. I've made it a few times, trying different mushrooms, squash types (including acorn), and wines (white & mango), and it's always delish! I

Ingredients

1-2 T canola oil
2 zucchinis OR acorn squash, chopped
8 oz mushrooms
1/4 C sun dried tomatoes, chopped
1/3 C peas

1 onion, diced
3 cloves garlic, minced
1.5 C arborio rice
1.5 C white wine or mango wine
4 C broth
1 tsp thyme
several dashes fresh black pepper
1/2 tsp salt

2 T fresh lemon juice
1/2 C cashew cream (3 T cashew butter + water, or 1/2 cup soaked cashews blended)

Instructions

Precook veggies: Saute squash in oil, and add mushrooms after a few minutes. Remove and set aside in a bowl.

Saute the onions in oil with a pinch of salt until translucent, 4-5 minutes, over medium heat. Mix in the garlic and thyme and saute for 1 more minute. 

Add the rice and stir to coat with the oil. (May need to add a little more oil if it's dry.) Add the white wine and stir occasionally, until most of the wine has absorbed, another 4-5 minutes. Add a few dashes of fresh black pepper, and half the salt.

Turn the heat down to medium-low. 

Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6-8 minutes per addition). 

With the last addition of broth, also add the cashew cream and lemon juice. Add remaining salt if needed. The risotto is ready when the rice is chewy but still firm, and the sauce is very creamy. At this point, toss in the vegetables, peas, and sun dried tomatoes -- or whatever you want to include -- to warm through. (Can also save some peas and mushrooms to add to top). Serve!

Here it is with diced acorn squash, cremini mushroom, and and mango wine (the best I've made!):


and with zucchini and fancy mushrroms and white wine:


Popular posts from this blog

Za’atar Roasted Tofu with Chickpeas, Tomatoes and Tahini

-
Image
Judy and Robert made a variation of this delicious NYTimes recipe for Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini for lunch before we enjoyed a beautiful hike through redwoods at Robert's Regional Recreation Area . Below is a variation close to what they made, and I want to replicate! Ingredients 14 oz firm tofu, drained 1 can chickpeas, drained, rinsed and patted dry 1 pint cherry or grape tomatoes (can also try butternut squash) 1 (8-ounce) bag leafy greens, such as baby spinach, baby kale, arugula, or mixed greens Salt and pepper Marinade: 3 garlic cloves, diced 2 lemons 2T oil 1 1/2 T za’atar dry spice mix  1 tsp dried oregano or marjoram 1/2 cup chopped flat-leaf parsley 2 T soy sauce (for 2nd half of marinade, used on tofu) Dressing: 1/4 C tahini 1 T honey 2T water Farro, barley, wild rice medley, or other grain, for serving Instructions Heat oven to 425 degrees. Cut the drained tofu into 1/2-inch-thick slices. Combine the chickpeas and tomatoes on a half...
Read more

Mushroom White Bean Gratin

-
Image
Elsa made this dish for a dinner party a couple of times, served with a salad. It was so good; I loved the rich flavor from the white beans and veggies and crusty bread -- so much that I bought a 6-qt cast iron dutch oven largely so I could try this out. The recipe below I've adapted some to add more veggies and a mix of fresh herbs. Ingredients 1/4 C oil 1 leek (or onion), finely chopped 3 large carrots, cut in 3/4" pieces 3 large celery, chopped (optional) 1 large potato, chopped (optional) (or other root veggies) 10 oz mushrooms, sliced 4-5 cloves garlic, minced 2 T flour 1 C water 3/4 tsp salt 1/4 tsp pepper 1 T tomato paste OR 1 can diced tomatoes 1/2 tsp thyme 1/2 C dry sherry 30 oz white beans (cooked, or two 15 oz cans) 4-5 slices country bread, cut in 1/2" cubes 1/4 C oil (olive or canola) 1/4 C minced parsley OR mix of fresh herbs (basil, thyme, rosemary, sage) chopped Instructions Chop and dice the veggies. Whisk together the flour and water.  Saute onion (with...
Read more

Whole Wheat Bread

-
Image
When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread.  Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below, with whole wheat) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I gave the bread a go. It turned out great! Definitely doing this again. Ingredients 1 C white flour 2 C whole wheat flour (or 1 C rye, 1 C whole wheat) 1/4 tsp instant yeast 1 1/2 tsp salt  1 5/8 C water (note: maybe more with whole wheat) Wheat bran or corn bran for dusting optional additions to dough: 1 C chopped walnuts, OR 2 T finely chopped rosemary 1 C kalamata olives Time needed: 18 hours + 2 hours + 40 min Instructions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be...
Read more