Happy Halloween! I know I’m getting this in under the wire (it’s already after midnight here in France…but it’s still the 31st in North America, right? Right!). I really wanted to get one more MoFo post in before the end…
It’s been such a crazy trip! This is my 24th post this month, about twice what I usually do. I admit that it’ll be much easier to keep up with my favourite vegan food blogs now that it’s over and my Blogger reader will no longer be screaming triple digits at me, but how fun has this been? Spreading the Vegan gospel all over the blogosphere…Amen!
For my last MoFo post, I’d like to share one of our preferred recipes here at the Fish household. It’s not a quickie by any means (recipe you freaks), but it’s delicious and healthy :
This is from a recipe I veganized from one of my monster-in-law’s Femme Actuelle magazines. The original called for beef stock, and rather than spinach you were to add sautéed duck. Yuck. If you’ve ever made risotto before, you know it falls into the “good things come to those who wait” category. This is just bursting with flavour and makes for a lovely main dish with a crispy salad to start, or a satisfying accompaniment. Just be warned, you’ll be standing in front of your stove stirring for a nearly half an hourish…
- 2 cups sliced button mushrooms
- a bit more than a pound (300g) fresh spinach, washed & destemmed
- olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 2 generous cups red wine
- 5 cups veggie stock (or water with a veggie bouillon cube if your me)
- 1.5 cups Arborio rice
Pour one cup of the red wine in a lovely glass. Take a sip. Continue sipping throughout the preparation of this recipe. Now reserve the other cup for the risotto.
Sautée your mushrooms in a frying pan until they begin to shrivel up a bit (I don’t use oil here, as they’ll be swimming in their own juices soon enough. Just keep an eye one them.). Add a little salt and pepper, and once they are cooked through add your spinach. Stir from time to time to be sure that it all wilts a little, but not too much. Once it is a bright green color turn off the heat and set aside.
Have your veggie stock or bouillon water handy and warm. You’ll need it in a minute. Heat a little olive oil and sautée the onion until it’s translucent. Now add your garlic and maybe a little pepper or some herbs. I toss in some crumbled herbs de province. Add the red wine and let it reduce for a minute or so (you might have to turn the heat up here). Now add your rice. Here comes the labour-intensive part : get ready to stir! Keep stirring the rice until most of the wine is soaked up, and now just keep adding the veggie stock, about 3/4 cup at a time or so, continually stirring. Add more stock as the rice soaks it up. You’ll probably be waiting about 5 to 10 minutes before each addition, depending on how hot your burner is (turn it up if it’s not soaking fast enough). This can be boring, but it’s so delicious you’ll be glad you spent the time on it. Don’t get all worried if at the end it seems rather creamy – risotto is creamy! Once you’ve added all your liquid, turn off the heat and give it one last stir, then let it sit for about 5 or 10 minutes. And voila!
Bon appétit! I think I’m going to spend the next few days trying to catch up a little on my blog reading!
I have enjoyed the Vegan MoFo posts! Thanks for doing them!! 🙂
I love risotto, but I always fear something… Is it normally made with butter? Do we veganize the recipe or is it always vegan? (besides the cheese, I mean)
YUM that looks good. mushrooms!!
I love risotto! Mushrooms and spinach are a favorite combination, and perfect in a risotto for this damp fall weather in Portland (which I also love!). Thanks for sharing the recipe.
Oh, I fixed the band link on my page, sorry… I typed the link wrong the first time. Go have a listen!
your mushroom & spinach risotto looks divine, Shelly! sounds like something i would super love! i’m totally going to have to try it, fo ‘sho!
24 posts?! damn, girl – that’s awesome! and i’ve thoroughly enjoyed every one of them, too! hooray for a MoFo success! and i hope your halloween was rock’n, too!
Bye bye MoFo.
I have a feeling the most important part of the recipe is the wine sipping. It looks awesome, thank you for the recipe!
Thanks so much for posting this; I was just thinking about making a risotto but needed a recipe.
Mmm, love risotto, love your recipe! Congrats on making it though MoFo!!
Yes, it is a big sigh of relief now that mofo is done, but I’m also a little sad. But it’ll be nice to get to reading blogs at a slower pace and actually making quality comments.
This recipe sounds delicious! What a way to end the month!
Thanks for this recipe Shelly! I haven’t made risotto since going vegan, I think. I’m definitely going to try this one out. And if you say so, I’ll enjoy a glass of red while cooking.
Shelly! I lost your email address, but need to get in touch with you. drop me a line?
Love the risotto!! You did amazing for MoFo, Shel!! 🙂
oooh, femme actuelle! I remember that one. what about Avantages, do you read it too? it used to be my favorite.
Oh and Happy Halloween and yay for writing 24 posts. That’s awesome!
Risotto is one of my favourite rice dishes! I have to give this recipe to P. because the’s the master of risotto in our household.