Risotto looks as though it would be this difficult dish to make. I suppose it can be, however Giada De Laurentiis, in her cookbook, Happy Cooking: Make Every Meal Count … Without Stressing Out: actually made it quite simple and quick, too, might I add. I didn’t have substitute any ingredients, in this #MeatlessDinner. If you happen to be like me, a Flexitarian, even if you aren’t, you will love this healthy version take on the classic risotto.
Peas: I actually like peas. Peas contain vitamins C and E, zinc, and other antioxidants that strengthen your immune system. Plus, chronic condiitons, like diabetes, heart disease and arthritis. The peas in this vegan recipe gives it a nice crunch, too. So, peas are good for hydrating the skin. Lack of hydration (dehydrated skin) is what causes ageing (wrinkles), in addition to it’s health benefits.
Cremini Mushrooms: I love cremini and portobello mushrooms. Cremini is really like the small version of portobello. If you don’t like this type of mushroom, you can opt for white button mushrooms or any variety. Mushrooms are like a meaty texture, or a replacement to eating meat, often found in vegetarian and vegan meals.
Aborio Rice: It’s your typical risotto rice. I suppose you can use regular rice if you wanted to. To retain the healthiness of the dish, I’d go with brown rice.
Onions: I used shallots, instead of any other onion. You can use a sweet onion, if you prefer.
Dairy-Free Risotto with Mushrooms and Peas
- 5 3/4 cups vegetable broth
- 1/2 ounce of dried porcini mushrooms
- 1/4 cup extra-virgin oilive oil
- 2 cups shallots (onions) chopped
- 10 ounces of shallots (sweet onions), finely chopped
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 cups Arborio rice (or medium brown rice)
- 2/3 cup dry white wine
- 1/2 cup frozen peas, thawed
- Bring the broth to a simmer in a heavy medium saucepan. Add the mushrooms. Cover and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and chop them. Cover the broth and keep warm over very low heat.
- In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic; saute until the mushrooms are tender and the juices evaporate, about 10 minutes.
- Stir in the salt, pepper and rice. Cook for an additional minute. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
- Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas.