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.

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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 🙂

 

Dinner · Favorite · For Entertaining · Gluten Free · Hot · Recipe · Vegan · Vegetarian

The Best 5-Ingredient Tomato Sauce!

I’ve been making this recipe for years, it’s perfect when you want a light sauce that pairs well with a thick or stuffed pasta (ravioli, gnocchi, bucatini, etc).    It’s vegan, gluten-free, and packed with lots of veggies and good nutrients (lycopene, vitamin K).  And even though it doesn’t have many ingredient, it is packed with flavor!  Seriously, the basil, garlic, and while wine take care of that.

For the wine, we had a white Bordeaux on hand, but you can use anything that you would also drink (so you can have a glass while cooking, obviously).  



The Best 5-Ingredient Tomato Sauce!

Cooking time: 30 minutes

Ingredients

1 28 oz can organic diced tomatoes

3 cloves garlic

1/4 cup fresh basil

1/4 cup white wine

1 1/2 cup fresh spinach

(Olive oil for sautéing)

(Salt to taste)

Directions

Finely chop the garlic, and julienne the basil. Set aside. 

In a large saucepan, begin by sautéing the garlic over low heat. Once it gets lightly brown, add in the spinach and sauté for 3 minutes until the leaves are wilted slightly. 

Add the can of tomatoes, juice and all.  Also add the white wine and the basil. Stir until all ingredients are mixed and simmer in low for 25 minutes!  

One little trick I did was about 15 minutes in to cooking. I added half of the tomatoes into my Vitamix and blended the tomatoes for a bit to give it a smoother texture. Then added it back to the pan!