Mushroom risotto

1mushroom_risotto

Valli gives us ample preparation time and even reminders to get us started on the month long mega marathons. So for September, I knew that the theme was protein rich foods very well ahead. But as usual, I never got around doing any preparation. What I didn’t realize was that With a two month long India trip in between, there wouldn’t be enough time once I come back.

Still I decided to participate for this month. My main confidence came from the fact that our daily food involves a decent serving of protein. So catching up won’t be very difficult. Also I already had about ten recipes in my drafts folder (magic folder) to get me started.

This is one of the recipes from the draft. I had made this risotto with mushrooms and black beans a while back. I love black beans and go around adding a handful or a cup of it to a lot of recipes. The combination of cheese, broccoli and beans makes the protein factor look good. And to think that I wasn’t planning on a protein high meal when I was preparing this recipe :-)…

Risotto is made using Arborio rice but  the Indian idli rice is a good substitution and that’s what I used. Read on for the recipe.

3mushroom_risotto

Recipe adapted from: Sweet and Savory

Serves : 4

Ingredients:

  • 2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 1 cup broccoli florets
  • 1 1/2 cups Arborio rice*
  • 1 cup cooked black beans
  • 200 gms mushrooms, sliced
  • 4 cups vegetable broth
  • 1/2 cup cheese
  • salt and pepper

* I used idli rice instead

Method:

 

Heat oil or butter in your Instant Pot (Saute Mode) or a thick bottomed pan. Add the chopped onions and saute till pink. Add the sliced mushrooms and broccoli florets. Saute for a few seconds.

 

Add the rice, saute it so that it is coated in the oil. Add the cooked black beans and 4 cups of broth. Season with salt and pepper.

 

Change the mode from Saute to either rice or Manual. Cook for about 10 minutes. Release the pressure and stir in the cheese. Mix well and serve hot. If you wish, you can    sprinkle a handful of sautéed mushrooms on top before serving.

2mushroom_risotto

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10 thoughts on “Mushroom risotto

  1. Srivalli Jetti says:

    Ah well since you have your magic folder to fall back, I knew you won’t skip..next time I will come with a stick for sure..hehehe..this sounds like a great comforting meal!

    Like

  2. vaishalisabnani says:

    I know we know the themes well ahead , somehow I like to finish my cooking before we start the actual marathon , you guys have guts to do them at the last moment , but not me !
    The risotto is very different and plenty of healthy protein ingredients in it .

    Like

  3. Gayathri Kumar says:

    This happens here too. Even though we have months to prepare, we do it on the last day, just like studying for exams. Your risotto looks so good. I didn’t know about the idli rice substitution. That is a wonderful idea.

    Like

  4. Sowmya:) says:

    That tip about idli rice is fabulous. Now I am going to use up all my idli rice for risottos instead of idlis! That is such a fabulous protein rich dish…looks absolutely yumm

    Like

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