I am teaming up with Pacific Foods  to bring you this decadent and delicious Holiday dish!

Looking ahead a few weeks to Thanksgiving, I can’t help but be obsessed with the side dishes. As much as I love the turkey, the main event for me is hitting the buffet and piling it high with tons of the sides!

Shitake Mushroom Risotto- Vegan

 

Since traditional stuffing is off the table for me (no pun intended) I have gotten really into some interesting alternatives with rice stuffing (did you see my recipe in Better Homes and Gardens November Issue?) Then I realized that I should just go ahead and make risotto, one of my favorites, as a side dish too! I decided on a creamy, beautiful mushroom risotto because there are so many gorgeous mushrooms available this time of year. At our local grocery store there is a serious display, it’s hard to even know where to start with them. I decided to make it with a mixture of crimini and shiitake mushrooms, but you could get really creative and use any different types- (I would love to make this with lobster mushrooms!) Then the secret to a really deep and rich mushroom flavor is to use mushroom broth- and I love Pacific Organics Mushroom Broth. The starch from the rice and the constant stirring makes it really creamy and that’s without a speck of dairy!     Shitake Mushroom Risotto- Vegan

I also love the herbal flavor of a little fresh thyme and a drizzle of truffle oil at the end. If you don’t have truffle oil, then some fragrant good olive oil would be wonderful too.

This risotto would also be wonderful with pretty much any protein dish (oh yum with the braised beef!! Or roast chicken?) but also makes a filling and delicious Vegan or Vegetarian entrée.

Definitely put this in your Holiday repetoir or even just for a thoughtful family meal ☺

And don’t forget! Anytime you make a dish with your favorite Pacific product, snap a photo and post it on social media with the tag #NourishEveryBody and @PacificFoods. For every tagged photo you share, they will feed a hungry child. So easy.

Shitake Mushroom Risotto- Vegan

Shiitake Mushroom Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This creamy and rich mushroom risotto is the perfect Holiday side dish or delicious and hearty meatless entree!
Ingredients
  • 6 cups Pacific Organic Mushroom Broth
  • ¼ cup olive oil
  • 1 yellow onion, finely diced
  • 3 cups mushrooms, diced (reserve a handful of them whole) (I used a blend of crimini and shiitake mushrooms)
  • 1 ½ cups arrborio rice
  • 1 cup white wine
  • kosher salt
  • 2 teaspoons fresh thyme leaves
  • truffle oil
Instructions
  1. In a medium pot, add the handful of the whole mushrooms to the broth and bring to a simmer over medium heat.
  2. In a large sauté pan over medium heat add the olive oil and the onion. Sweat, stirring often for 5 minutes until the onion is soft and tender. Add the mushrooms and cook another 2-3 minutes minutes.
  3. Add the rice and stir to coat the rice with the onion and oil. Cook stirring often for 2 minutes.
  4. Add the wine to the rice and stir, scraping any bits from the bottom of the pan. As the wine cooks off, add a large ladle of hot stock and continue to cook and stir. As the stock cooks off, add another ladle of stock. Continue this process of adding stock and cooking it off, stirring continuously for about 20 minutes or until the rice is al dente.
  5. Season to taste with kosher salt and stir in the fresh thyme leaves. Serve hot with the whole mushrooms on top for garnish and a drizzle of truffle oil.

 

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Categorized: Dinner, Recipe Index, Side dishes, Vegan
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I am teaming up with Pacific Foods  to bring you this decadent and delicious Holiday dish!

Looking ahead a few weeks to Thanksgiving, I can’t help but be obsessed with the side dishes. As much as I love the turkey, the main event for me is hitting the buffet and piling it high with tons of the sides!

Shitake Mushroom Risotto- Vegan

 

Since traditional stuffing is off the table for me (no pun intended) I have gotten really into some interesting alternatives with rice stuffing (did you see my recipe in Better Homes and Gardens November Issue?) Then I realized that I should just go ahead and make risotto, one of my favorites, as a side dish too! I decided on a creamy, beautiful mushroom risotto because there are so many gorgeous mushrooms available this time of year. At our local grocery store there is a serious display, it’s hard to even know where to start with them. I decided to make it with a mixture of crimini and shiitake mushrooms, but you could get really creative and use any different types- (I would love to make this with lobster mushrooms!) Then the secret to a really deep and rich mushroom flavor is to use mushroom broth- and I love Pacific Organics Mushroom Broth. The starch from the rice and the constant stirring makes it really creamy and that’s without a speck of dairy!     Shitake Mushroom Risotto- Vegan

I also love the herbal flavor of a little fresh thyme and a drizzle of truffle oil at the end. If you don’t have truffle oil, then some fragrant good olive oil would be wonderful too.

This risotto would also be wonderful with pretty much any protein dish (oh yum with the braised beef!! Or roast chicken?) but also makes a filling and delicious Vegan or Vegetarian entrée.

Definitely put this in your Holiday repetoir or even just for a thoughtful family meal ☺

And don’t forget! Anytime you make a dish with your favorite Pacific product, snap a photo and post it on social media with the tag #NourishEveryBody and @PacificFoods. For every tagged photo you share, they will feed a hungry child. So easy.

Shitake Mushroom Risotto- Vegan

Shiitake Mushroom Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This creamy and rich mushroom risotto is the perfect Holiday side dish or delicious and hearty meatless entree!
Ingredients
  • 6 cups Pacific Organic Mushroom Broth
  • ¼ cup olive oil
  • 1 yellow onion, finely diced
  • 3 cups mushrooms, diced (reserve a handful of them whole) (I used a blend of crimini and shiitake mushrooms)
  • 1 ½ cups arrborio rice
  • 1 cup white wine
  • kosher salt
  • 2 teaspoons fresh thyme leaves
  • truffle oil
Instructions
  1. In a medium pot, add the handful of the whole mushrooms to the broth and bring to a simmer over medium heat.
  2. In a large sauté pan over medium heat add the olive oil and the onion. Sweat, stirring often for 5 minutes until the onion is soft and tender. Add the mushrooms and cook another 2-3 minutes minutes.
  3. Add the rice and stir to coat the rice with the onion and oil. Cook stirring often for 2 minutes.
  4. Add the wine to the rice and stir, scraping any bits from the bottom of the pan. As the wine cooks off, add a large ladle of hot stock and continue to cook and stir. As the stock cooks off, add another ladle of stock. Continue this process of adding stock and cooking it off, stirring continuously for about 20 minutes or until the rice is al dente.
  5. Season to taste with kosher salt and stir in the fresh thyme leaves. Serve hot with the whole mushrooms on top for garnish and a drizzle of truffle oil.

 

Recipe by Heather Christo (http://heatherchristo.com)