It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
Some really delicious foods are coming into season. There’s some overlap right now, which means asparagus is still coming in, and morel mushrooms are just being foraged! Which means it’s time for one of my favourite recipes: Lemon Risotto, from The SoBo Cookbook from Tofino!
Make Your Meal Even Healthier Tip:
This dish is great as just a side to a main dish like the Herb-Crusted Halibut recipe that the cookbook also features. The recipe calls for veggie stock, so obviously I used the homemade version I keep in my freezer (far less salt!). You can make it vegan by using vegan butter to fry up the shallots and garlic, and skip the added pecorino cheese. It’s pretty darn creamy as is!
Click through for recipe!…
Adapted from The SoBo Cookbook
Serves 4 (I was able to half it as well)
INGREDIENTS:
– 1/4 cup olive oil
– 1 cup arborio rice
– 2 medium shallots, minced
– 3-4 minced cloves of garlic
– 1/2 cup dry white wine
– 4 cups of vegetable stock (heated in separate pot)
– 1/4 cup of lemon juice (one large lemon)
– 1/4 cup butter (vegan, optional)
– 1/4 cup vegan parmesan (optional)
– 8 large fresh morel mushrooms, cleaned
– 8 stalks of asparagus, cut into 4 pieces each
– 1/2 cup fresh or frozen peas
INSTRUCTIONS:
Heat the olive oil in a heacy bottomed pan over medium-high heat. Add the rice and stir with a wooden spoon. Add the shallots and garlic and stir for a few minutes more to toast the rice.
When the rice STARTS to brown, add the wine and stir until the rice starts to absorb the wine.
Before fully evaporated, add one cup of hot veg stock and stir constantly. Stir until almost fully absorbed and then repeat this process until all stock is used. (approx 20 mins)
Add the lemon juice and stir to mix well. Set to the side
Slice the cleaned mushrooms into quarters (rings) and heat a small amount of butter or olive oil in a sauté pan over medium heat. Add the mushrooms and cook for 3 to 4 minutes, tossing often. Season with a little bit of salt & set to the side.
While cooking the mushrooms, boil a pot of water to blanch the asparagus and peas for 45 seconds. Drain and add to the lemon risotto.
Add the optional butter and cheese, and stir until melted.
And finally fold in the mushrooms.
Can be served as a side dish for 4 plates, or a main for 2.
ENJOY!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!
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photos and recipe by: Christine McAvoy
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