Mushroom + Spinach Risotto with Grilled Vegetables

Extra creamy mushroom + spinach risotto topped off with seasonal grilled veggies - the perfectly beautiful indulgent meal!

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Risotto, one of those foods that may seem super intimidating yet is actually pretty easy to make - it just takes time. I don’t know about you but I find making food like this really therapeutic and relaxing. I would make risotto all the time - that is if it wasn’t such a rich calorie-filled meal.

Risotto is one of those things that you make for a special occasion or when you really want to indulge - I mean seriously your basically eating a big bowl of cheesy, wine-filled rice! Now, while there is absolutely nothing wrong with that, you just probably don't want to eat it on a weekly basis.

So there are a couple of keys to making a great risotto.

  1. Let the rice toast in your pan for a couple of minutes before you add the liquid.

  2. Add in stock that has been warmed so that you don’t reduce your cooking temperature.

If you do these 2 things your literally golden, all you need to do is stir then stir some more. So while you can basically put anything in your risotto I also love to put something on top. Grilled vegetables are a great option, it makes you feel like you are doing something a little bit healthy, plus it looks beautiful.

So next time you want to treat yourself or someone you love make up a big batch of this creamy risotto! I promise you will not be disappointed!

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prep time 10 minutes

cook time 30 - 40 minutes

total time 50 minutes

servings 4

Ingredients

1/2 red onion

1 tbsp olive oil

3 cloves of garlic

1 cup white mushrooms

1 cup white wine

1 1/2 cup arborio rice

4-6 cups chicken stock

1/2 lemon

3 cups of spinach

1 - 2 cups parmesan

salt + pepper

15 asparagus spears

1 zucchini

Instructions

In a medium sauce pan pour in chicken stock (starting with 4 cups) and allow to heat. You want it to be warm but not simmering or boiling.

In a large frying pan with high sides place olive oil and 1/4 of your red onion finely chopped. Allow to cook for 4-5 minutes or until onion is soft and translucent. To the pot add in chopped mushrooms and cook another 3 minutes then add in garlic and cook another 30 seconds.

To the pot add in arborio rice and allow to toast for 3 minutes stirring often. Add in your white wine and stir - allowing the rice to absorb all of the liquid. Once all of the liquid is absorbed being adding in chicken stock one ladle full at a time and allowing all of the liquid to be absorbed before adding more stock. Continue this process stirring often until your rice is fully cooked (you will need to taste it frequently to know when it is done).

While your rice is cooking prepare the vegetables for your topping. Slice your zucchini, asparagus and remaining 1/4 of red onion then season with salt & pepper. Grill on each side for 3-4 minutes or until tender.

Once your risotto is at the desired tenderness add in the juice of 1/2 a lemon, chopped spinach and grated parmesan. Stir then season with salt + pepper to taste.

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Coconut Milk Risotto with Lemon Blueberry Compote

This Coconut Milk Risotto with Lemon Blueberry Compote is so creamy and delicious, it's a great treat any time of the day. Plus, it’s dairy-free and vegan, so you can serve this dish to anyone!

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So, this coconut milk risotto is very controversial in my house. Is it breakfast or dessert? In my world this is dessert. I can’t really imagine eating it first thing in the morning, but Aaron grew up having rice porridge for breakfast, so he thinks this is the perfect way to start the day!

One thing I will say is that if you're going to "carb it up" doing it earlier in the day is always a better plan, so perhaps breakfast is the best option. Or, we could just meet in the middle and call it dessert for breakfast win-win!

Now, before you get upset with me, I know this isn't exactly how you traditionally make risotto, but you do still use the general principles - cook slow and stir often. Also since your using arborio rice, it's so creamy like a good risotto always is. I highly recommend using white vanilla extract if you have it available. If you don't have it in your cupboard don't fret, it will taste just as good with regular vanilla, you just won't achieve that bring white colour.

So, what side are you on - breakfast or dessert?

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prep time 6 minutes

cook time 35 minutes

total time 40 minutes

servings 4

Ingredients

1.5 cup coconut water

1 cup arborio rice

2 cans light coconut milk

2 tbsp white vanilla

6 tbsp white sugar

Instructions

In a large pot bring coconut water to a boil then reduce heat and add in arborio rice. Stir constantly until water is fully absorbed.

Add in the coconut milk, vanilla, and sugar and cook over medium heat for 10-15 minutes or until rice is soft and most of the liquid has been absorbed and your risotto is creamy.

Serve either warm or chilled with lemon blueberry compote.

Lemon Blueberry Compote

2 cups fresh blueberries

3 tbsp water

1/4 cup honey

1 lemon

In a small sauce pan combine 1 cup of the blueberries, water, honey and juice of the lemon. Simmer for 10 minutes stirring often. Add in remaining cup of blueberries and simmer another 5 minutes. Remove from heat and allow to cool.

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