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Mushroom Risotto

Mushroom Risotto

Mushroom Risotto

Yield: 4
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Ingredients

  • 4-6 Cups Low sodium vegetable stock or chicken stock
  • 2 Tablespoons olive oil
  • 1 shallot finely chopped.
  • 2 cloves garlic, crushed.
  • 1 pound Shitake or a mix of mushrooms of your choosing
  • 2 Tablespoons unsalted butter
  • 1 teaspoon My Sage Gourmet's Savory Spring, Summer, or Tuscan Blend
  • 1/2 teaspoon Fresh cracked Black Pepper and the zest of one lemon
  • 1 1/2 Cups Arborio rice
  • 1/2 Cup white cooking wine (Any dry white wine will do)
  • 1 Cup + 1/2 Cup reserved for topping, freshly grated parmesan cheese
  • 1/2 Cup fresh chopped parsley for topping

Instructions

Over High heat into medium pot, add stock and bring to a boil.

Once boiling, move to a back burner on low heat.

In a deep wide pot, heat olive oil to medium heat, test heat by adding a small piece of shallot. It should simmer, not pop. Reduce heat, if necessary, then add remaining shallot and cook until translucent, stirring frequently.

Add mushrooms and butter. Cook until mushrooms have reduced and softened.

Add garlic, My Sage Gourmet seasoning, and pepper, stirring for 1 minute or until butter is melted.

Add Arborio rice, stirring to coat on all sides. Let toast for a few minutes until well coated and a nutty scent forms.

Add wine and cook till evaporated, stirring often.

Add 1/2 cup of stock, stir to combine, then add another 1/2 of stock. repeat this process until most if not all of the stock is added, allowing it to absorb after each 1/2 cup add, before adding more. This crucial step makes this dish come out perfectly- don't rush it.

Once you reach the perfect consistency, no need to add more stock. You may have some left and that is ok.

When done, remove from heat, Add 1 cup parmesan cheese, and stir to combine.

When serving top with parsley and more parmesan if you wish to.

Sprinkle a bit of fresh pepper over the top. Perfection!

Notes

Risotto is one of the more satisfying dishes to make. The way it transforms, its depth of taste, it really does make one feel like they've created something spectacular.

I sometimes like to use a mixture of wild mushrooms in this dish for a little extra wow.

Enjoy!

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 500Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 39mgSodium: 1500mgCarbohydrates: 60gFiber: 6gSugar: 14gProtein: 16g

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© Carol Takakura
Cuisine: Italian / Category: Grains
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Risotto Creation

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Italian Herbed Farro Bowls Creation

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Italian Herbed Farro Bowls

Shows an image of a white bowl containing Italian Herbed Farro

Italian Herbed Farro Bowls

Yield: 6

Ingredients

  • 2 cups uncooked farro
  • 6 cups water
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic (minced)
  • 1 large fennel bulb (cut into ⅛-inch slices)
  • 2 cups ¼-inch carrot slices (3 large carrots)
  • 1 cup dry white wine
  • ½ teaspoon fennel seed (crushed)
  • 1 cup halved cherry tomatoes
  • Juice and peel of 1 lemon, divided
  • 1 tablespoon dried, mixed Italian herbs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (5-ounce) package baby spinach
  • ¼–½ teaspoon crushed red pepper flakes
  • ¼ cup snipped flat-leaf parsley
  • ½ cup coarsely chopped almonds (toasted)
  • ¼ cup shredded Parmesan cheese

Instructions

  1. Rinse farro. In a large saucepan, place farro and water. Water should cover farro. Bring to a boil; then reduce heat and simmer until tender, stirring once or twice, about 30 minutes. Drain excess water.
  2. Meanwhile, in a very large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add Garlic and sauté until softened, about 3 minutes. Add another 1 tablespoon oil, along with sliced fennel and carrots. Reduce heat to medium and cook, stirring often, until vegetables are crisp-tender and browned, 10–12 minutes. Remove skillet from heat, and add wine and fennel seed.
  3. Return to heat, and cook until almost all the liquid has evaporated and tomatoes are tender, about 5 minutes. Stir in 2 tablespoons lemon juice, lemon peel, Italian herbs, salt and pepper. Remove from heat, and add spinach leaves; toss until spinach is slightly wilted.
  4. To farro, add remaining 1 tablespoon oil, 1 tablespoon lemon juice, red pepper flakes and parsley; toss.
  5. To serve, divide farro mixture among bowls and top with vegetable mixture. Garnish each bowl with almonds and Parmesan.

Notes

This recipe is being shared courtesy of Delicious Living

Many thanks to the recipe author Jane Burnett,RD. 

Photo credit to Jennifer Olson/Delicious Living

Please visit the Delicious Living Blog today.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 372mgCarbohydrates: 74gFiber: 13gSugar: 15gProtein: 17g

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© Jane Burnett, RD
Cuisine: Italian / Category: Grains

 

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Quinoa Pilaf

A Grain or Not a Grain

Quinoa is the subject of many a debate about its classification. I am asked about this a lot by my paleo, gluten free, and other clients with big concerns about whether or not they should eat it.

Here’s the skinny on Quinoa- It is not a grain! Quinoa is the seed of the Chenopodium or Goosefoot plant. It is frequently called a grain because it is used and cooked like one, and is often called an “Ancient Grain” and a “Wholegrain”. These terms can make it confusing, but trust me folks, it is not a grain. It is a gluten free super-seed, Pseudo-cereal.

That being said, even though it is technically a seed, I have heard from a number of people who are grain free that quinoa does not agree with them either. However, for many, including my family, this super-seed has been a lifesaver, and I use it a lot like rice or couscous as well as the flour.

 

Shows an image of a bowl and spoon holding Quinoa

Quinoa Pilaf

Yield: 4 servings
Cook Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 2 Cups Filtered water
  • 1 Cup Quinoa (soaked, rinsed and cooked according to packaged directions) (I use Ancient Harvest brand
  • 1 onion (diced)
  • 2 Carrots (rough peeled and thinly sliced)
  • 2 celery stems, (finely sliced)
  • ¾-cup fresh mushrooms, stems removed, sliced (I like portabellas, but use what you enjoy most)
  • 1 tablespoons sage
  • 2 cup kale (finely chopped, rib removed)
  • 1 chicken or vegetable bouillon cube or teaspoon of “better than broth”
  • Pinch of Herb de Provence or Sea salt (pinch or so, to taste.. NOTE-go easy on the salt! Since you have bouillon in the recipe it will tend to be a bit salty already)
  • Grapeseed or other high heat oil

Instructions

  1. Soak Quinoa for at least 30 minutes then rinse well until no longer foamy while rinsing, drain in colander.
  2. Bring 2 cups water to a boil; add bouillon or “broth”. Add Quinoa and a pinch of My Sage Gourmet Herbs de Provence, cover and reduce heat to simmer for 12-15 minutes or until liquid is absorbed.
  3. While Quinoa is cooking: Heat a deep skillet to medium heat for one minute, then add 2 tablespoons oil, just enough to cover the bottom of the pan. Next, add onion, carrots and celery, cook until onion is translucent and carrots are soft/crispy(, 3-5 minutes)
  4. Add mushrooms, sage and kale, cook 2-3 minutes.
  5. Add cooked quinoa to skillet, gently stir, turning just to mix with the sautéed vegetable mixture. Add salt only if needed.

Notes

I use Ancient Harvest Brand Quinoa and their pasta line. I find it to be not only delicious but the texture of their pastas hold up in light and heavier sauces. All of their products are gluten free,certified organic and non-GMO. The company is invested in the communities they work with. All of these things and more are the reason Harvest Brand leaves a good taste in my mouth.

To learn more visit http://ancientharvest.com/

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Cuisine: Healthy

 

Want to know more about Quinoa?

Read on

Quinoa-Grains

 

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