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LSPoorEeyorick · 08-08-2006, 09:34 PM

VEGAN RISOTTO WITH MUSHROOOMS AND PEA SPROUTS

1/2 pound mushrooms
3 cups vegetable broth
6 tablespoons vegan spread (we use Earth Balance)
1 teaspoon kosher salt
2/3 cup minced onions
2 cups arborio or other risotto rice
1/3 cup white whine
1/4 pound pea sprouts

In a medium saucepan, combine the stock and 5 cups water. Bring to a boil, reduce heat to low and maintain at low simmer.

Quarter the fresh mushrooms and saute them with 1 tablespoon vegan spread over medium-high heat in a small skilet until they are lightly browned. Season lightly with salt, reduce heat to medium and cook until the mushroms have reabsorbed their moisture. Set aside.

In a large skillet or pot over medium-low heat, melt 3 tablespoons of vegan spread, add the minced onion and cook until the onion is soft and fragrant, 4 to 5 minutes. Do not let the onions brown.

Add the mushrooms to the onions/spread mixture. Add the rice and increase the heat to medium. Cook, stirring, until the rice makes a clicking or "singing" sound as it scrapes the bottom of the pan and you can see the outside of the kernel become translucent, about 2-3 minutes. Add the wine. Cook, stirring, until it evaporates completely, about 3 minutes.

Begin adding the simmering stock, between three quarters and 1 cup at a time. Cook after each addition until the stock has evaporated enough so that you can see the bottom of the pan come clean when you scrape it with a wooden spoon, about 5 minutes. Add the 1 teaspoon salt.

Repeat, adding more stock each time, until the rice is chewy but tender, with no chalky center. This will take about 20 minutes. Do not stir continuously, just when adding the stock to the pan and when it is nearly dry. You will not use all of the stock.

While the rice is cooking, chop the pea sprouts lenthwise in roughly half-inch pieces.

When the rice is done, add another one-half cup stock to loosen the mixture slightly. Remove the pan from heat. Stir in 2 tablespoons vegan spread, which will thicken the rice and liquid. Gently stir in the chopped pea sprouts. Serve immediately.

08-08-2006, 09:34 PM	#62
LSPoorEeyorick scribblin' Join Date: Jan 2005 Location: in the moment Posts: 3,872	VEGAN RISOTTO WITH MUSHROOOMS AND PEA SPROUTS 1/2 pound mushrooms 3 cups vegetable broth 6 tablespoons vegan spread (we use Earth Balance) 1 teaspoon kosher salt 2/3 cup minced onions 2 cups arborio or other risotto rice 1/3 cup white whine 1/4 pound pea sprouts In a medium saucepan, combine the stock and 5 cups water. Bring to a boil, reduce heat to low and maintain at low simmer. Quarter the fresh mushrooms and saute them with 1 tablespoon vegan spread over medium-high heat in a small skilet until they are lightly browned. Season lightly with salt, reduce heat to medium and cook until the mushroms have reabsorbed their moisture. Set aside. In a large skillet or pot over medium-low heat, melt 3 tablespoons of vegan spread, add the minced onion and cook until the onion is soft and fragrant, 4 to 5 minutes. Do not let the onions brown. Add the mushrooms to the onions/spread mixture. Add the rice and increase the heat to medium. Cook, stirring, until the rice makes a clicking or "singing" sound as it scrapes the bottom of the pan and you can see the outside of the kernel become translucent, about 2-3 minutes. Add the wine. Cook, stirring, until it evaporates completely, about 3 minutes. Begin adding the simmering stock, between three quarters and 1 cup at a time. Cook after each addition until the stock has evaporated enough so that you can see the bottom of the pan come clean when you scrape it with a wooden spoon, about 5 minutes. Add the 1 teaspoon salt. Repeat, adding more stock each time, until the rice is chewy but tender, with no chalky center. This will take about 20 minutes. Do not stir continuously, just when adding the stock to the pan and when it is nearly dry. You will not use all of the stock. While the rice is cooking, chop the pea sprouts lenthwise in roughly half-inch pieces. When the rice is done, add another one-half cup stock to loosen the mixture slightly. Remove the pan from heat. Stir in 2 tablespoons vegan spread, which will thicken the rice and liquid. Gently stir in the chopped pea sprouts. Serve immediately. Last edited by LSPoorEeyorick : 08-08-2006 at 09:50 PM.
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