If fall clothes are making there way out, our favorite “cold weather” recipes should too. This looks delicious and a welcome change from pasta and quinoa.
This recipe is from Diana of Dianasaur Dishes.
- 4 cups vegetable stock
4 stalk asparagus
1 red bell pepper
4 mushrooms (button, cremini, etc.)
1 TBS Olive Oil
2 cloves garlic minced
4 green onion stalks chopped
1 sprig of fresh thyme
1 TBS chopped fresh parsley
2 TBS olive oil
1 cup Arborio rice
¼ cup white wine
sea salt and pepper to taste
a few drops high quality truffle oil
2 TBS freshly grated pecorino romano cheese (optional as this is an animal product)
Heat the vegetable stock on the stove and keep it on warm. Chop your asparagus into 1 inch pieces, bell pepper into 1 inch slices, and mushrooms into about 8 slices. Heat 1 TBS oil in a frying pan on med-high, add half of garlic and green onions, sauté for one minute but don’t let the garlic burn. Add veggies and sauté for another 3-4 minutes or until they’re slightly softened. Remove veggies to a plate.
Add 2 TBS oil to the frying pan, heat on medium. Add remaining garlic and green onion, add rice. Mix well to get rice completely coated with oil. Add white wine and mix. When it’s nearly evaporated begin adding heated vegetable stock a ladle full at a time. Continually stir the rice and as the stock is nearly all absorbed add some more. Continue this process.
The rice will begin to swell and get creamy. As you approach using the last of the stock, begin testing the rice (you don’t want to use too much stock and make it mushy). As the rice is absorbing the last of the stock return the veggies to the pan and mix them in. Turn off the heat and drizzle with truffle oil and sprinkle with cheese. Mix once more and serve.