Rosemary Mushroom Risotto

Do you ever reminisce about the glory days?

Back when I could juggle everything. Back when I didn’t have to crack down on studying?

I never seem to have enough time these days. I can’t study the way I used to. It is harder now.

I feel more liberated in the kitchen, though, with help from Rob and a wealth of favourite recipes. A choice of dressing and 1 or 2 other dishes makes my weekly cooking complete.

While I have moved my herbs indoors over the winter (and most of them died, boo), I never really felt like I had enough thyme this summer, either. My grilled portobello mushrooms with garlic and thyme were a common sighting at barbecues and many of my dishes use thyme (lemon-kissed tomato barley risotto, tomato-pomegranate vinaigrette, etc). My piddly thyme plant was nearly always being scavenged.

I thought I planned for success in the rosemary department, because I have 3 plants. But I never seem to have enough rosemary, either! One batch of Rosemary Pistachio Hummus, and my plants are wiped clean.   A month later, I may try again. Thankfully this week, I had enough to make this rosemary mushroom risotto. Another great dish from Tess.

An uber simple dish, this is a creamy brown rice side speckled with oyster mushrooms focusing on a strong garlic-rosemary flavour. How easy is this? Toss everything into a pot. Don’t worry about the mushrooms if they aren’t pre-sliced, add them in 10 minutes later, no problem. While the rice is boiling, pluck your rosemary and have it ready for when the rice is finished. {Or if you are like me, you can make a whole other quickie-meal while waiting for the brown rice to cook!}

Cooking the rice in almond milk makes this creamy but using the seasoning makes this still taste like it was boiled in a flavourful vegetable broth. I didn’t feel like it needed more than 1 tbsp of oil, but Tess suggests adding more. This isn’t your typical risotto, as the rice still had a bit of bite (which I enjoyed for texture), but certainly a heck of a lot easier and a lot healthier without any cheese or butter.

This is my submission to this month‘s Herbs on Saturday.

Lemon-Kissed Tomato Barley Risotto

I was all ready to share with you some tasty zucchini-centric meals this week.

However, my zucchinis  were side-lined in the fridge once I went on a mission to find tomatoes. It is easy to find red imposters. You know, the things that look like tomatoes but don’t taste like tomatoes… but I wanted summer fresh tomatoes. My quest brought me to my closest farmer’s market where I quickly scurried from stall to stall, sniffing their tomatoes. Sniffing out the imposters.

Sadly, unlike the Jean Talon market in Montreal, there are limited samples so I had to resort to my nose to find the best tomatoes.

All of a sudden, it hit me. Tomato. I smelled it. I found my winning tomatoes. Bright red smallish heirloom tomatoes that looked lumpy and stout.  The flavour did not disappoint. I brought home 2 pints to make this risotto I had bookmarked last year, waiting for this summer’s tomato bounty.

Super simple to make, I can’t believe it has been so long since I’ve made a risotto. Dump all the ingredients into a pot, let it simmer until the barley is tender. Towards the end, I kept adding more and more stock until a creamy, yet chewy barley risotto was attained. Positively drenched in silky tomatoes, speckled with chunks of garlic, with a hint of lemon and thyme and a depthness from smoked paprika, this made a delicious end-of-summer meal.

Sadly, now that I have re-discovered barley risottos, I have very little barley left. I don’t plan on replenishing it, either. I suppose I will have to try out spelt berries risottos, instead!

Of course the real quandary is whether to buy a HUGE bushel crate of San Marzano tomatoes. A Portuguese grocer near my home is selling them for $19. I bet they would be wonderful all roasted and I could try my hand at canning. But could I eat my way through all of the tomatoes?

Here are some other whole grain risottos I have my eye on:

Rustic Rebel Risotto from Radiance 4 Life
Red Beet Risotto with Walnuts from Big Vegan
Easy Creamy Tomato Barley Risotto from Vegan Yum Yum
Creamy Barley Risotto with Thyme and Star Anise from Let Them Eat Vegan
Tempeh Orzilla from Post Punk Kitchen
Pesto Risotto with Roasted Zucchini from Post Punk Kitchen
Saffron Speltotto with Roasted Cherry Tomatoes from River Cottage

This is my submission to this month’s Bookmarked Recipes, to this week’s Eat Make Grow, and to My Kitchen, My World for Italy.

Oyster Mushroom and Barley Risotto

One of my favourite dishes that was prepared during the Tastes of Tomorrow events was a delectable risotto made by Chef Morgan Wilson from Trios Bistro in Toronto. We gobbled up at least 4 servings of the risotto (nevermind the citrus-poached halibut and tomato, lemon and olive relish) and left contently stuffed. However, I know the secret to delicious risotto: a tasty fish broth, good quality Arborio rice, butter and lots of Parmesan cheese. The recipe says just to add Parmesan to taste, but I saw how much he added! LOTS!

Unfortunately, I probably ate my entire week’s caloric intake that night, and I knew it would have to be a very special occasion (ie. after my upcoming 70km charity bike ride would be ideal ;)) before I tackle it myself. For the other days, I need to find something a bit less artery clogging.

I found a lovely oyster mushroom and barley risotto, which I slightly adapted from the Mayo Clinic Williams-Sonoma Cookbook. Each serving cup is 178 calories which is much easier to handle.🙂

The dish is only for serious mushroom lovers.  If you only kind of like mushrooms, this is not for you. Both the shiitakes and oyster mushrooms provided a meaty feel, almost akin to seafood. There was a nice earthy flavour to the dish and I liked the combination of barley with the short-grain sushi rice. There was enough cheese for flavour and texture and I liked the subtle difference Asiago brought to the meal. However, I won’t lie. It wasn’t nearly as creamy as my butter and cheese-laden risotto friend. But I am willing to make these sacrifices for my own health.😉

I am submitting it to this week’s Weekend Herb Blogging, hosted by Winnie from Healthy Green Kitchen.