Tag: risotto

Root Veggie + Miso Risotto

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My dad just came to visit for a few weeks to help with Lou.

We had the absolute loveliest time consuming all the content Netflix could throw our way.

And playing Scrabble every night in an attempt to regain some of the brain cells I lost during pregnancy and maternity leave.

He & Lou really bonded. It was so cute to see her light up every time she saw him. She’s more of an “actions speak louder than words type” so she really tried to show him how she felt. First, she peed on him as he was helping get her ready for bath night. The next day, she blew out her diaper while snuggling with him. And finally, after helping me out and giving her a bottle, she promptly spit up all over him. The trifecta, if you will. Our washing machine has never worked harder.

It’s safe to say he’s happy to be home and away from baby bodily fluids.

Time: 1 hour (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 cup of arborio rice
  • 1 onion, diced
  • 2 tsp. of garlic, minced
  • 2 carrots, peeled + chopped
  • 2 parsnips, peeled + chopped
  • 4-6 cups of vegetable broth
  • 2 tbsp. of white miso paste
  • 1 tbsp. of sesame oil
  • 1 tbsp. of vegan butter
  • Juice + zest of 1 lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Green onion, for serving

How to:

  • Preheat oven to 400
  • Arrange carrot + parsnip on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast for just about 20 minutes, tossing once in the middle
  • Heat broth in a sauce pan over medium heat
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add arborio rice + S+P, cook another 2-3 minutes
  • Add a ladle of broth to the skillet one at a time, stirring + allowing rice to absorb liquid, repeat until rice is tender, about 40-45 minutes
  • Once rice is cooked, add miso + butter + S+P, cook another 2-3 minutes
  • Stir in lemon zest + juice + roasted veggies
  • Drizzle with sesame oil
  • Serve warm with green onion
  • Cozy up + lick the bowl clean, it’s the only way

Adapted from here!

Barley Risotto

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Big fan of The Oscars over here.

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Love the drama, the fashion, the awards, all of it. I trust them, mostly. (I do not want to talk about the years of Leo snubs.)

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Working on a project with my dad to watch all of the best picture winners. I have a spreadsheet, it’s serious.

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We’re quarantined apart, so can’t watch any together, but thought I’d suggest us watching the same one from afar. This year’s best picture winner is Parasite. Maybe you’ve heard of it, maybe not. When it first came out, I was utterly convinced it was a horror movie. I don’t even know why, the title and the movie poster were just eerie to me! Then it won and a bunch of people paid attention to it and I was ASSURED by the masses it was not a horror movie. It’s just about a family. OK, so maybe just a quiet, melancholy drama, I can dig it! So Garr and I watch this weekend….NO SIR, IT IS A HORROR MOVIE. I suppose the technical term is thriller, but I was absolutely horrified. And I couldn’t even look away during the scary parts because it’s in Korean and I have to read the subtitles the entire time or I’d miss something!!!! Torture.

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Garrett really loved it, if that reveals any major plot points to you.

 

Time: 1 hour (prep + cooking) | Serves: 4-5

Ingredients:

  • 1 cup of barley, uncooked
  • 1 zucchini, cut into rounds + halved
  • 1 head of cauliflower, cut into florets
  • 1 pint of cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1/4 cup of cilantro, chopped
  • 3 tbsp. of olive oil
  • Juice of 1 lemon
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange cauliflower + zucchini on a lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + some S+P
  • Bake for 20-25 minutes, tossing once
  • Cook barley to package directions, but go low + slow, stirring often so it gets creamy like a risotto
  • Meanwhile, combine remaining olive oil + lemon juice + S+P in a lil bowl
  • Add cooked barley to a bowl + add roasted cauli + zucchini + raw tomatoes + red pepper + cilantro + S+P
  • Drizzle with lemon dressing
  • Serve warm or chilled
  • Wash your grubby hands first, then dig in with a miniature shovel

Cauli Rice Risotto with Fennel + Peas

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TELL ME some of you guys are following along with this slick crazy Instagram scavenger hunt engagement/wedding happening over the last few days.

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If not, allow me to fill you in with an abridged version.

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This Instagram influencer and her banker boyfriend are apparently getting engaged. Dude set up this wild scavenger hunt for her starting Tuesday and it’s literally still happening and she’s still not engaged or seen her beau. She went from NYC to the Hamptons to Miami and is now on her way to Paris. And she is posting every detail on her insta story and it’s gone viral Like, modern America, you gotta love it.

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I know this seems really exciting and thoughtful and romantic or something, but I have some questions. This gal has a 9-5 (supposedly), so is her boss really kewl with her just leaving work in the middle of a random Tuesday and not coming back for who only knows how long?? That must be one heck of a benefits package! Next, she doesn’t know where she’s going so doesn’t know what to pack. Literally one of my worst nightmares. I pack 12 outfits for one night because I can think of that many things that could go wrong, requiring backups. Additionally, she is on all of these planes and going, going, going, yet she shows absolutely no sign of travel bloat. I don’t buy it! Either she doesn’t eat or she is a specimen we need to lock up and study because the travel bloat is not something even the rich and famous can escape. Finally, this woman is getting showered with free gifts. Like, goodies are raining from the sky on her because of how big of a deal this is becoming. They are obvio already wealthy otherwise how is this happening in the first place, but now she’s getting free outfits and jewelry?! The cruel injustices of our social media-addicted world! Of which I am addicted.

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What happened to getting engaged on the porch of your boo’s house with your BFF stashed in a bush taking iPhone pix?? The good ‘ole days.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 head of cauliflower, grated into rice on a cheese grater
  • 1 white onion, diced
  • 1 tbsp. of garlic, monced
  • 1/4 cup of dry white wine
  • 1/4 cup of vegetable broth
  • 6 tbsp. of walnuts
  • 3 tbsp. of nutritional yeast
  • 2 tbsp. of vegan buter
  • 1 fennel bulb, sliced thin
  • 1 cup of frozen peas
  • 2 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat one tbsp. of olive oil in a large pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add cauliflower, coat + cook another 3-4 minutes
  • Add wine, cook another 2 minutes
  • Add broth, cook another 5 minutes or until absorbed by the cauli rice
  • Meanwhile, heat the remaining olive oil in a skillet over medium heat
  • Add fennel + S+P, cook 5-7 minutes
  • Meanwhile, pulse walnuts + nutritional yeast + some S+P in a food processor
  • Turn heat to low + add in walnut mix + butter + fennel + peas + crushed red pepper + S+P, cook another 3-4 minutes
  • Serve warm
  • Eat 6 bowls of this back to back because it’s basically like eating air

 

Adapted from here!