At home, finally, I made mushroom risotto, oven roasted asparagus, applesauce and garlic bread. The risotto is simple and good. I marinated 4 (smallish) portobello mushroom caps (diced) in a mixture of olive oil, Braggs, balsamic vinegar, some nutritional yeast and garlic. I sauteed these with one chopped onion in some olive oil. Here is a picture of the mushrooms and onions:

Once the onions were translucent I added 2 1/2 cups arborio rice, stirred to coat the rice then added 1/3 cup white wine. From there it was slowly adding 32 ounces of mushroom broth and 32 ounces of vegetable broth, stirring all the while until the liquid was absorbed. Then I stirred in about 1/4 cup nutritional yeast, salt and pepper. Everyone in the house loves this dish.
Here's a shot of the completed risotto with the roasted asparagus

All in all a succesful meal!
1 comment:
mmm... reminds me of italy. our last night in fagagna, we had a home cooked meal of risotto and asparagus.
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