1 cup risotto rice
1/2 c. dehydrated portobello & shitaki mushrooms
1/2 chopped roasted red pepper
1 1/2 c. water
2 T. extra virgin olive oil or Smart Balance vegan butter
Seasonings:
onion powder
garlic powder
parsley
sea salt and pepper
Bring water and rice to a boil. Add olive oil, mushrooms, red pepper, and seasonings. Cover and cook on low and let simmer for about 15 minutes, stirring frequently. This goes great with my Greek Lamb with Roasted Red Pepper and Kale.
You are amazing! How do you do all this while carrying on as an astrophysicist on the side? My gosh, girl, you have spirit!
ReplyDeleteThis rice looks wonderful and I'm such a mushroom fan. I'm having rice porridge right now. I think the oatmeal experiment I blogged about yesterday is over. One time and I know oats aren't going to work for me. Not even GF oats. Oh well, there's an abundance of alternatives out there. This risotto looks like a good one.
Thanks, prolific recipe girl!
Hi there- i love so many of these recipes! I just got diagnosed and recently married.... I have never been a domestic goddess but since I got married I cook a lot more (lets out this in relative terms- i have used up a small bottle of olive oil in 3 months- where as the same bottle in the past lasted me 4 years) LOL.
ReplyDeleteYour recipes are awesome and I can't wait to try them!!
Quick question about the Portobello Risotto... can I use fresh portabello and shitake mushrooms instead?
Thanks again:)
Hi!
ReplyDeleteLove your relative terms comment :) For this risotto, fresh mushrooms would be GREAT, so feel free! Let us know how it goes,
Cindy