Wheat Risotto

Recently I had a small vacation in Spokane. In a nice cozy restaurant, I ordered a wheat risotto and it was so insanely delicious that I decided to cook some at home.

This recipe is a kind of experiment. Must admit, it’s a pretty successful experiment, so I can safely advise to try it. Do not add some ingredients at the end of cooking and your wheat risotto will be a vegan-friendly meal. 🙂

You’ll need:

  • 1 сup wheat grain

  • 1-2 chopped onions

  • 5-6 Champignon mushrooms

  • finely chopped rosemary (fresh or dried)

  • 2 cloves of garlic

  • 2 tbsp olive oil

  • 1 cup vegetable broth

  • 1 cup white wine

  • salt, black pepper

  • 1/2 cup butter (optional)

  • 1 cup fresh shaved Parmigiano Reggiano cheese (optional)

Instructions:

Place 1 сup wheat grain in a large heavy saucepan. Add 3-4 cups of water. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse.

I like this Organic Whole Grain Emmer Farro from Bluebird Grain Farms most of all.

Saute onion in a bit of olive oil on medium heat about 5 minutes.

Add chopped mushrooms and rosemary and cook about 3-4 minutes.

Add garlic and cook another minute.

Add cooked wheat grain, 1 cup wine. Turn heat up to medium high and cook until liquid is absorbed.

Stir frequently. Add 1 cup vegetable broth. Cook until liquid is absorbed.

Your risotto is ready!

Optional:

Chopped butter, add to risotto, stir. Then add some Parmigiano Reggiano cheese.

Enjoy!

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Vegan Mushroom Soup

This is probably the most simple soup recipe that can be. At the same time, this soup is very tasty. It is also light, gluten-free and vegan. 🙂

You will need quite a bit of ingredients:

  • 3-4 potatoes

  • 1-2 carrots

  • 1-2 onions

  • 1/2 lb mushrooms (I made it with shiitake, but portobello or button mushrooms are also good)

  • Salt, pepper, seasonings

  • Vegetable oil 3-4 tbsp

You have to do:

Bring water to a boil in a large saucepan. Salt the water and add the chopped potatoes and carrots. Leave to cook for 20 minutes.

Meanwhile stir the diced onions with the vegetable oil in a frying pan.

Add slicing mushrooms and stir them with onions together. Add some salt, pepper and seasonings and continue to cook about 10 minutes.

Reduce the heat under the saucepan and add mushrooms and onions to it.

Allow to cook for at least 15 minutes.

When the soup is ready, you can use a blender to make it creamy. Or just eat it with some bread or croutons.

Enjoy your delicious vegan soup!