Meatless Monday with Vegan Baked Mushroom Risotto and Caramelized Onions

Meatless Monday with Vegan Baked Mushroom Risotto and Caramelized Onions

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We feature a new recipe each Monday to help achieve this goal. Our vegan Baked Mushroom Risotto and Caramelized Onions will have your kitchen smelling like a trattoria. I came across this recipe on Pinterest from the website The Kitchn - a glorious site and worth a visit if you haven’t had the pleasure as yet. Rinse the dried mushrooms lightly, to remove any dust or grit. Place the mushrooms in a ceramic bowl and pour the boiling water over them. Set them aside to steep while you cook the onions. Chop one of the onions into a fine dice. Heat 2 tablespoons of the olive oil in a 3-quart (or larger) ovenproof pot or Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 8 minutes, or until soft and golden. Push the onions to the side of the pot, and turn the heat up to medium-high. Add all the sliced cremini mushrooms and let them cook for 5 minutes without stirring. Flip the mushrooms and cook for another five minutes, or until they are quite brown and a crust is developing on the bottom of the pan. Drain the dried mushrooms, reserving the liquid. Add the mushrooms and rosemary sprig to the pan and sauté briefly, mixing with the onion and the rest of the mushrooms. Add the rice and cook, stirring once or twice, for about 4 minutes, or until the rice begins to turn transparent. Turn the heat to high and add the white wine, vinegar, broth, and reserved mushroom steeping liquid. Stir and scrape the bottom of the pan as you add the liquid to deglaze any yummy mushroomy bits sticking to the pan. Stir in the salt and pepper. Cover the pan with a tight-fitting lid and put it in the oven to bake for 35 minutes.

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