Butternut Squash Risotto

 Ingredients:

1/2 lb butternut squash, diced
4 cups stock
1 stalk celery, chopped
1/2 onion, chopped
2 cloves garlic, minced
1/4 teaspoon thyme
1 cup arborio
1 tablespoon oil
salt, to taste
black pepper, to taste
1/2 lb mixed wild mushrooms
1/4 parmesan shreds

Steam or boil the squash and mash. Set aside.

Roast the mushrooms and set aside.

Cook the celery and onion in some oil. Add the garlic and thyme. When it is aromatic, add the rice and stock. Cover and allow to cook for a few minutes. Stir in the squash and season with salt and pepper. Cover and cook until rice is tender.  Stir in parmesan and mushrooms or serve them on top.

Saffron Tomato Risotto

Ingredients:

2 tablespoons butter
1/4 onion, finely chopped
1 cup arborio rice
2-1/2 cups vegetable stock
1 zucchini, diced
1 teaspoon saffron, crushed
salt and black pepper, to taste
1/3 cup sun dried tomatoes, chopped
2 tablespoons parsley, chopped
1 teaspoon paprika
1/4 cup vegan parmesan

Cook the onion in the butter until translucent and add the rice and stock. Bring to a simmer and add the zucchini, saffron, salt, and pepper. Reduce heat, cover and cook until rice is tender. Stir in the tomatoes, parsley, and paprika during the last five minutes of cooking. Sprinkle with the parmesan.

Herb Risotto

Ingredients:

1 teaspoon oil
1 leek, finely chopped
2 cloves garlic, minced
1/2 zucchini, finely chopped (optional)
1 cup arborio rice
2 cups vegetable stock
1 bay leaf
salt and black pepper, to taste
2 cups herbs (dill, parsley, chives, tarragon, basil, and chervil), chopped
zest and juice of 1/2 lemon
2 tablespoons vegan parmesan

Cook the leek, garlic, and zucchini in the oil until tender. Add the rice, stock, and bay leaf and season with salt and pepper. When rice is tender, add the herbs, lemon juice, and lemon zest. Sprinkle with the parmesan before serving.

Saffron and Mushroom Barley Risotto

Ingredients:

1 teaspoon grapeseed oil
1 onion, finely chopped
1 clove garlic, minced
2/3 to 3/4 cup barley, soaked
1 cup vegetable stock
1/4 teaspoon saffron, broken and steeped in hot water
1 bay leaf
12 dried porcini mushrooms, soaked and sliced
15 shiitake mushrooms, thinly sliced
2 tablespoons parsley, chopped

Cook the onion and garlic in the oil. Add the barley, stock, bay leaf, and saffron. Reduce heat and cover. Cook until barley is nearly tender. Fold in the mushrooms and continue cooking. When mushrooms and barley are cooked through, remove from heat and sprinkle with parsley.

Mushroom Barley Risotto

Ingredients:

1 cup barley, soaked
2 cups vegetable stock
1 teaspoon grapeseed oil
2 cloves garlic, minced
1/2 onion, chopped
3 sprigs thyme
3 bay leaves
4 large portobello mushrooms, scraped and chopped
15 button or crimini mushrooms, quartered
10 shiitake mushrooms, sliced
2 tablespoons vegan parmesan or manchego
salt and black pepper, to taste

Cook the barley in the stock and a bit of salt.

Meanwhile, cook the garlic and onion in the oil. Add the thyme, bay leaves, and the mushrooms. When the mushrooms release their liquids, add the barley and cook until liquids are absorbed. Season with salt and pepper and stir in the cheese. Garnish with more thyme.