I don’t drink alcoholic beverages, but I like to use beer and wine in my food. Again, cooking is not difficult, as long as you have a few good fresh ingredients.
Enjoy this red wine vegan risotto!
- 2 cups of arborio rice
- 3 cups of chopped fresh mushrooms of your preferred kind (or a mix)
- 1 cup of chopped onions.
- Optional: dried mixed mushrooms
- 2 handfuls of asparagus (or as much as you want)
- 4 cups of water
- Salt/pepper/olive oil
- Fresh herbs chopped, (think parsley, oregano, thyme, rosemary) and/or a bouillon cube/bouillon to your liking.
- Red wine (I used organic Brandini Barbera d'Alba Superiore as I had one left from an Organice Your Life party) About 2 cups.
- Take a large pan and sauté the onions in a bit of olive oil, and add the mushrooms once the onions are glazing. Take of fire once mushroom and onions are done.
- Chop the asparagus in pieces of 1 inch, and cook them until a bit tender, but not too much.
- Take a casserole pan and fry the arborio rice in a bit of olive oil until they glaze, in about a minute on medium heat.
- Put the pan on lower heat, add the mushrooms and onions.
- Slowly the red wine, and stir regularly so the rice absorbs the wine. Add the vegan bouillon (cube) and water once the rice is drying up and keep stirring regularly until rice becomes soft and cheesy.
- Add the asparagus and optional fresh herbs at the end for flavor and color.
- Keep tasting the risotto until the risotto has a nice bite (it needs to be soft) and taste for flavor. Add wine, bouillon, salt to change flavor.