Tag: risotto

Roasted Red Pepper + Broccoli Risotto

5 Comments

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Christmas tree is up, stockings are hung and a dozen holiday-scented candles are lit. Christmas time is here!

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I love how the holiday season reminds us of what’s really important.

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Like my uncanny resemblance to the Grinch.

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We relate on a really cerebral level, it’s just deep, man. Minus the anti-Christmas sentiments, we are practically twins. The secret language with our animals, the social anxiety, the love of raw onion, the motivation to publicly receive awards, it’s all there. Plus, I, too, have a standing 4 o’clock appointment to wallow in self-pity. I’m watching the movie now and he just said, “What if it’s a cruel prank? What if it’s a cash bar?” These are literally the only two things that cross my mind when I’ve been invited to a party or event.

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Also, I can do a near-perfect impersonation of the Grinch smile and it is a real crowd pleaser.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 cup of arborio rice
  • 1 white onion, diced
  • 1 tbsp. of garlic, minced
  • 1/4 cup of dry white wine
  • 6 cups of vegetable stock
  • 3 red peppers, tops lopped off
  • 2 heads of broccoli, cut in florets
  • 3 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1/4 cup of nutritional yeast + more for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange peppers on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Arrange the broccoli florets on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Roast veggies for 20 minutes, toss, roast another 10, remove broccoli, stir peppers again, cook until blackened on almost all sides
  • Meanwhile, heat remaining olive oil in a large stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add rice, stir to coat + toast for a minute
  • Turn down heat to low-med, add wine, stir + let rice absorb
  • Add stock, one ladle at a time, stirring constantly until each ladle full is absorbed, repeat until rice is tender, about 40 minutes
  • Once peppers are cool, remove skin + chop peppers up
  • Once rice is tender, add roasted veggies + nutritional yeast + crushed red pepper + some S+P
  • Serve warm with some extra nutritional yeast
  • Roll up leftovers into lil balls + hang from your tree for a lil extra pizazz this Christmas
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Drunken Beet Risotto

14 Comments

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Drumroll please…………

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Next stop: North Carolina.

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I honestly can not even remember if I’ve ever been to this state. Something tells me I have, but I truly have no recollection. If this is any indication of how memorable the place is, we’re in trouble.

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What is NC even known for? What is a Tar Heel? It sounds like a lame bird. Is there more to the state than Nascar and moonshine because that’s what my mind immediately goes to and was confirmed when I googled “what is North Carolina known for?” What about famous people? How likely is a spotting? What are the chances I can get discovered here? From what I can tell, the biggest star from the state is Andy Griffith, and while I respect the man’s craft, we’re slightly different genres.

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Really just keeping my eye on the prize that for the first time in almost 20 years, I won’t be living directly on top of a major fault line. Bingo!

 

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 cup of arborio rice
  • 2 beets, washed
  • 2 tbsp. of olive oil
  • 1 white onion, diced
  • 1 tbsp. of garlic, minced
  • 1 cup of red wine (I used a cab)
  • 6 cups of vegetable stock
  • 1 tbsp. of vegan butter
  • 1 cup of frozen peas
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Basil, for serving

How to:

  • Preheat oven to 400 degrees
  • Drizzle beets with 1 tbsp. of olive oil + some S+P
  • Wrap each beet in a lil piece of foil + place on baking sheet
  • Roast for 25-30 minutes
  • Meanwhile, heat stock in a lil sauce pan over low-medium heat
  • Meanwhile x2, heat remaining olive oil in a dutch oven over low-medium heat
  • Add onion + S+P, cook 4-5 minutes
  • Add garlic, cook another minute
  • Add rice, coat in onions + cook another minute
  • Add wine, let reduce 3-4 minutes, stirring often
  • Now add warm stock one ladle at a time, stirring until rice absorbs it
  • Repeat until rice is tender
  • Once rice is almost done + the beets are cooled, remove skin + chop
  • Stir in beets + butter + crushed red pepper + S+P
  • Add peas, cook another 2-3 minutes
  • Serve warm with fresh basil
  • Put on Barney repeats + enjoy the fact that your dinner looks like Baby Bop

Mushroom Risotto

20 Comments

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I want to talk about the Gilmore Girls revival.

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But I physically cannot talk about the Gilmore Girls revival.

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Because I have taken a vow of silence until Amy Sherman-Palladino writes another season and issues a formal, hand-written apology to me.

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I’m not going to spoil. I’ll let you all experience the disappointment on your own. It has seeped into my brain cells & haunted my dreams. I manage to slip GG into literally every conversation I have.

“How was your day? Mine sucked because I’m still upset about the revival, but other than that, how was your day???”

I am a monster. (Nothing new here.)

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I promise I won’t blog about television for like another two weeks.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 cup of arborio rice
  • 1/2 cup of crimini mushrooms
  • 1/2 cup of white mushrooms
  • 6 cups of vegetable stock
  • 1 onion, chopped
  • 1 tbsp. of garlic, minced
  • 1/4 cup of dry white wine
  • 1/4 cup of parmesan cheese
  • Juice of 1/2 a lemon
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 tsp, of parsley + more for serving

How to:

  • Clean + chop mushrooms
  • Heat 1 tbsp. of olive oil in a large pot over medium heat
  • Add mushrooms + S+P, cook until softened and browned, about 6-8 minutes
  • Transfer to a plate
  • Heat stock in a small pot over low heat
  • Heat remaining olive oil over low-medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add arborio rice + coat in the onion + oil, cook for a minute
  • Add white wine, stir + cook until absorbed
  • Add the warm stock a ladle full at a time, stirring often, until each ladle has been absorbed into rice
  • Repeat until the rice is cooked through, there will be just a slight bite to the rice
  • Stir in cheese
  • Once melted, stir in mushrooms + parsley + lemon juice + S+P
  • Serve hot with extra parsley
  • Shrink self + go exploring in the peaks + valleys of the risotto