CARAMELIZED SHIITAKE MUSHROOM RISOTTO
Easy-to-make vegan risotto infused with sautéed shallot and caramelized shiitake mushrooms! Hearty, flavorful, and incredibly satisfying.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
- In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes - stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving - not necessary, but it makes a nice garnish.
- Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
- Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.
- Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should take about 15-20 minutes.
- Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.
- To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).
- Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.
Nutrition Facts : ServingSize 1 serving, Calories 315 kcal, Carbohydrate 47 g, Protein 8.9 g, Fat 10.9 g, SaturatedFat 1.4 g, Sodium 836.1 mg, Fiber 3.4 g, Sugar 4.6 g
ISRAELI COUSCOUS RISOTTO WITH CARAMELIZED ONIONS AND SAUSAGE
Israeli couscous is a larger couscous that tastes delicious when cooked risotto-style. Try this sweet/salty/spicy take on a risotto with a new grain.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 4-quart Dutch oven or heavy-bottom saucepan over medium heat. Add oil and onion. Stir in sugar. Cook 5 to 10 minutes, stirring occasionally, until onion starts to caramelize. Add sausage. Cook, breaking up sausage with spoon, until browned.
- Add couscous and stir, cooking 1 minute. Add wine; cook until wine has been absorbed by couscous. Add 1 cup of the broth; cook until broth is absorbed, stirring occasionally, about 5 minutes. Add remaining 1 cup broth, cooking until liquid is absorbed, stirring occasionally. Add water, cooking until liquid is absorbed, stirring occasionally.
- Remove from heat. Stir in red pepper flakes, lemon peel, spinach leaves and Parmesan cheese, stirring until spinach wilts. Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 60 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 0 g
COUSCOUS RISOTTO WITH WILD MUSHROOMS AND PECORINO CHEESE
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Saute the shallots, garlic and Shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.;
ISRAELI COUSCOUS RISOTTO WITH SHIITAKES
Make and share this Israeli Couscous Risotto With Shiitakes recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth and 4 cups water to a boil in saucepan. Reduce heat to low.
- Heat 1 Tbs. oil in large saucepan over medium heat. Add mushrooms and poblano, and sauté 5 minutes, or until mushrooms have released their juices. Transfer to plate, and set aside.
- Heat remaining 1 Tbs. oil in same pan over medium heat. Add shallots, and sauté 2 minutes, or until soft.
- Add carrot, and sauté 3 minutes more. Add couscous, and cook 3 minutes, or until lightly browned, stirring constantly.
- Stir 1/4 cup broth mixture into couscous mixture. Reduce heat to medium low. Add 1/4 cup more liquid, and cook until liquid has been absorbed.
- Continue adding liquid, cooking and stirring 12 minutes, or until couscous is tender and all liquid has been used.
- Add peas and reserved mushroom mixture, and cook 2 minutes more, or until peas are heated through.
- Stir in 3 Tbs. chives and tarragon, and season with salt and pepper. Serve garnished with remaining chives.
Nutrition Facts : Calories 334.3, Fat 7.6, SaturatedFat 1.1, Sodium 24.3, Carbohydrate 56.7, Fiber 5, Sugar 2.4, Protein 10.2
ISRAELI COUSCOUS RISOTTO WITH SQUASH, RADICCHIO, AND PARSLEY BUTTER
Categories Food Processor Cheese Citrus Dairy Herb Vegetable Quick & Easy High Fiber Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add onion and 2 teaspoons lemon peel. Cover and cook 5 minutes. Add couscous; sauté 2 minutes. Add broth and squash; bring to boil. Reduce heat to medium. Cook, uncovered, until couscous and squash are tender and mixture is still moist, about 10 minutes. Mix in radicchio and cheese. Season to taste with salt and pepper.
- Meanwhile, finely chop parsley in mini processor. Add 4 tablespoons butter and 1 teaspoon lemon peel; blend well. Season with salt and pepper.
- Transfer couscous to bowl. Swirl half of parsley butter into top of couscous. Serve, passing remaining parsley butter.
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