Dinner · Favorite · For Entertaining · Gluten Free · Holiday · Hot · Recipe · Sides · Uncategorized · Vegan · Vegetarian

Purple Risotto with Mushrooms and Asparagus

This was an improvised dinner, and one that turned out fantastic! We are moving in about 5 weeks, and I’m trying to think of ways to use what we already have in our pantry so we don’t have a ton of food to move.  The solution: grab anything that’s half open and start getting creative!

Also, a very exciting note: my new kitchen is absolutely amazing!  Its big, spacious, has great appliances, and even has an island.  Can’t wait to get in there!  Back to the recipe

I found half open bags of arborio and forbidden rice… and since they were both short grain rices that take a lot of water (and I didn’t have enough arborio for a full pot of risotto), I thought why not combine them! And I’m glad I did because when cooked risotto-style the forbidden rice turns this amazing deep purple color which was neat with the asparagus!

Also, for the past week I’ve been using a “stock bag” in the freezer – which is where I throw my leftover bits of carrots/onions/peels that I don’t use while cooking. So that’s why carrots ended up in the stock pot but not the recipe.

 

Purple Risotto with Mushrooms and Asparagus
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

1/2 cup arborio rice and 1 cup forbidden black rice (or 1.5 cups arborio)
1/2 lb asparagus, chopped into bite sized pieces
1 cup crimini mushrooms, chopped
4 cloves garlic
1/2 vidalia onion
1 tbsp olive oil
1/8 cup white wine

For the broth/stock pot
6 cups water
1/2 cup white wine (I used pinot grigio)
asparagus stems
2 bay leaves
2 Rapunzel veggie bullion cubes
carrot stalks/peels
onion skins

Directions

Chop the asparagus and mushrooms into bite sized pieces. Set aside in a bowl for now. Add the stems of the asparagus and mushrooms into a medium sauce pan. This will be for the stock.
Dice the onion and garlic finely. Peel one or two layers of the onion off first, and add to the stock pot. Add the bay leaves, carrots, bullion, and white wine to the stock pot and bring to a boil.

Wash and rinse rice thoroughly.  Set aside for now.

In a large sauce pan, sautee the onion and garlic in the olive oil for about 5 minutes until soft but not brown. Add the rice, and sautee on low for 2-3 minutes. Once done, add the 1/8 cup of white wine to the pan to de-glaze.

IMG_20170714_180438

Begin by adding 1/2 ladle fulls of the stock to the rice, gently stirring every minute. When rice absorbs the liquid, add another ladleful. Repeat about 20 minutes, until the rice begins to plump. Add the asparagus and mushroom pieces, and cook for an additional 15 minutes, until the rice is perfectly cooked.

I ended up having about 2 cups of leftover stock after cooking, but that’s always a great thing to have leftover!  And, as the #1 rule when cooking with white wine: a little for the recipe, a little for the chef 🙂

 

For Entertaining · Gluten Free · Home & Beauty Products · Recipe · Uncategorized · Vegan · Vegetarian

All Natural DIY Body Scrub with Coffee & Coconut

After almost running out of our super expensive amazing face scrub the other week, I decided that it would be pretty darn easy to make our own.  And what do we throw away tons of… coffee grounds!   Since we have lots of extra super fine coffee grounds from the expresso machine, that was a great way not only to save waste but put those grounds to good use.

This vegan 3-ingredient recipe was so simple and quick to make.  The only thing that took a bit of time was heating the oil… but if its a warm day you can absolutely skip that step!  I was super impressed with the exfoliating the coffee did, and also how my skin felt so hydrated from the coconut oil after.  Plus I smelled amazing, so that was definitely an added bonus.  Definitely can’t wait to use this recipe again, we really loved it!

All Natural Body Scrub with Coffee & Coconut
Time to make: 5 minutes!

 

Ingredients

2 cups fine coffee grounds
1 cup coconut oil
1 cup coarse sugar
Directions

After you have that delicious cup of coffee (or 4 or 5), store the coffee grounds in a large wide-mouth quart sized mason jar.  Add the sugar directly to the grounds.

In a double boiler over the stove, melt the coconut oil slightly so that it is soft enough to mix in, but not 100% melted so that it will melt the sugar.  Once ready, add that to the mason jar as well.  Mix all ingredients together and use liberally on any part of the body!

*NOTE
I used super fine coffee grounds (espresso grounds really) and haven’t tried this with a courser grind.

Uncategorized

Benninging Recipe Archive Taxonomy

Categorized by:

Ingredient (Vegetable/Grain/Fruit)

  • Asparagus
  • Artichoke
  • Banana
  • Cilantro
  • etc

Meal

  • Breakfast
  • Lunch
  • Dinner
  • Sides
  • Soup
  • Salad
  • etc

 

Nutrition Information (Per serving)

Time/Skill Level