It’s a new year, and as cliche as “new year, new me” is. I can’t help but fall trap to trying to reset myself. So, I went out and gathered some random ingredients to make my first ever risotto. Adding the pureed tofu gave a beautiful creaminess to this. Mushrooms are a fantastic source of B- vitamins, that we are often lacking nutritionally. By adding a small amount of the dried mushrooms amped up the mineral, protein, vitamin and health components.
Thyme itself has been used for centuries for aromatic and medicinal purposes. The smell of thyme always brings me to a place of comfort thinking of many home-cooked meals, especially around the holidays. Throw in the fact it has been studied for its positive effect as an antimicrobial, and antioxidant protection of our cell membranes, it’s beautiful to think how adding something so small and delicious can be so good for us!
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 2 1/2 c. brown button mushrooms, thinly sliced
- 1/2 c. mixed mushrooms (bolets, honey armillaire, mousserons, shiitake, lepiotes elevees used for mine from Les Saveurs du Terroir) *optional
- 1 1/2 c. risotto rice
- 1 c. dry white wine
- 3 c. vegetable stock
- 1 c. risotto rice
- 1 tbsp. fresh thyme
- 1 tbsp. lemon juice
- 1/2 tsp. sea salt
- 1/4 c. firm tofu, pureed into cream.
- Heat oil in large skillet over medium heat with garlic for 2 minutes.
- Add rice and saute until all rice turns translucent, mixing regularly to ensure oil covers rice
- Add mushrooms over medium heat for ~ 2 min
- Add vegetable stock 1/2 cup at a time and turn up the heat slightly, until the rice absorbs all of the stock and is tender.
- Remove from heat.
- Add thyme, lemon, salt and pureed tofu.
- Add thyme to garnish