Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own

Vegetarian Risottos – Aubergine and Mushroom + Spinach, Courgette and Mushroom

3 Comments

I absolutely love rice cooked in its many varied forms, paella, sushi, curries, fried rice, you name it. And risotto, of course! It is in fact a staple dish in my usual menu. I love its creaminess and particularly that it is possible to prepare it with virtually anything you have in your fridge and pantry (besides the rice and stock, which I always have in stock and some hard Italian cheeses I always keep in my freezer). It is also an excellent option to entertaining, being quite easy to scale up and prepare larger quantities. There are endless options to adapt it to the seasonal produce availability and to your guests taste: vegetarian, gourmet, etc., you just need to use your imagination and play with ingredients, following the basic preparation that remains basically the same. Besides, who doesn’t love a good risotto?

Today I’m sharing two recipes I cooked at home in two different occasions and that we enjoyed a lot. I thought of presenting them together in the same post to show you what I was talking about above: it’s the same procedure, just changing the variable ingredients. Easy and delicious!

Today, in addition to the “print friendly and pdf button” that you can find at the bottom of each post,  I’m “launching” a new improvement: the recipes are in a printable format, that make even easier to save or print them. I hope you like it!

Aubergine and Mushroom Risotto

  • Servings: 2
  • Difficulty: medium-easy
  • Print

Ingredients

  • a dash of olive oil
  • 1 medium onion, finally chopped
  • 1 garlic clove, pressed
  • 200 grams of Arborio rice (I used Bomba rice, that I introduced in this paella recipe, is a perfect substitute!)
  • 1/2 cup of white wine (I used a Chardonnay cooking wine)
  • 1 aubergine, diced
  • 1 cup of dried mushrooms, re-hydrated in warm water for 15 minutes and drained
  • Salt and Pepper to taste
  • 3/4 litre of vegetable stock (keep it warm to avoid interrupting the cooking process when pouring it into the rice preparation)
  • 1 tablespoonful of butter (optional)
  • Grated Grana Padano or Parmigiano Reggiano
  • Shaved Grana Padano/Parmigiano Reggiano/Pecorino Romano and fresh ground black pepper to garnish

Preparation

Heat the oil in a cooking pot, sauté the onion and garlic until translucent. Add the rice and stir fry over low heat, removing continuously with a wooden spoon to allow the starch to release, around a couple of minutes. The secret of a good creamy risotto lies in this step!

Continue by pouring the wine, turn up the heat to let the alcohol evaporate for a few minutes.

Incorporate the vegetables and the mushrooms, season with salt and pepper and pour the stock. Stir, cover and simmer for around 30 minutes, till the rice is cooked. In case it gets too dry during the process, make sure to keep some warm stock at hand to add some ladles, remove, cover and continue simmering.

To finish, turn off the heat, let stand covered for 5 minutes, add the butter, the grated cheese and mix.

Serve with fresh ground black pepper and cheese shavings. Enjoy! 

Spinach, Courgette and Mushrooms Risotto

  • Servings: 2
  • Difficulty: medium-easy
  • Print

Ingredients

  • a dash of olive oil
  • 1 medium spring onion, finally chopped
  • 1 garlic clove, pressed
  • 200 grams of Arborio rice (I used Bomba rice, that I introduced in this paella recipe, is a perfect substitute!)
  • 1/2 cup of white wine (I used a Chardonnay cooking wine)
  • 1 courgette/zucchini, diced
  • 2 handfuls of fresh spinach, roughly chopped
  • 200 g of fresh mushrooms of choice, chopped
  • Salt and Pepper to taste
  • 3/4 litre of vegetable stock (keep it warm to avoid interrupting the cooking process when pouring it into the rice preparation)
  • 1 tablespoonful of butter (optional)
  • Grated Grana Padano or Parmigiano Reggiano
  • Shaved Grana Padano/Parmigiano Reggiano/Pecorino Romano and fresh ground black pepper to garnish

Preparation

Heat the oil in a cooking pot, sauté the spring onion and garlic until translucent. Add the rice and stir fry over low heat, removing continuously with a wooden spoon to allow the starch to release, around a couple of minutes. The secret of a good creamy risotto lies in this step!

Continue by pouring the wine, turn up the heat to let the alcohol evaporate for a few minutes.

Incorporate the vegetables and the mushrooms, season with salt and pepper and pour the stock. Stir, cover and simmer for around 30 minutes, till the rice is cooked. In case  it gets too dry during the process, make sure to keep some more warm stock at hand to add some ladles, remove, cover and continue simmering.

To finish, turn off the heat, let stand covered for 5 minutes, add the butter, the grated cheese and mix.

Serve with fresh ground black pepper and cheese shavings. Enjoy! 

For a quick version, I sometimes cook my risotto in the pressure cooker* (it takes around 10 minutes cooking at full pressure), but take into account that to do this, you need to have tested the exact measure of stock you need to achieve the risotto texture of your like, because you won’t be able to add more during the cooking process. However, you can always use a bit more, and finish the cooking without pressure afterwards.

*Always follow your pressure cooker instructions and manage it with due care.

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3 thoughts on “Vegetarian Risottos – Aubergine and Mushroom + Spinach, Courgette and Mushroom

  1. Pingback: Ten months, ten posts: Reader’s Top Ten Recipes | Around the Bowl

  2. I love risotto and cook it a lot but never manage to take great photos like you! I mainly prefer veggie risottos so this one is right up my street 🙂

    Liked by 1 person

    • Thanks! Actually it happened to me as well, I’ve made at least 5 or 6 risottos before the first one made it to the blog. I guess it’s like with paella, the looks does not reflect how good they actually taste! 🙂

      Like

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