Archives for posts with tag: mushrooms

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It’s been a while since I’ve posted but I’m back. Every time I make this recipe it’s always such a big hit. It’s very easy to do, although you do have to constantly stir broth to the Arborio rice. It is well worth a little extra work!

INGREDIENTS

2-3 tbsp Olive Oil

3 tbsp Organic Butter

1 small Vidalia Onion – diced

1 1/2 cups Arborio Rice

7 cups Vegetable broth

2 pounds Mushrooms of your choice – sliced small

1/2 cup Parmesan Cheese

Salt and Pepper to taste

Basil for garnishing

DIRECTIONS

In a medium size pot warm vegetable broth. Heat up olive oil in a large skillet on medium temperature and then add onions. Sauté onions for 1 minute and then place mushrooms into skillet. Cook mushrooms for approximately 5 minutes. Remove mushrooms and onions from skillet. In the same skillet add butter and sauté Arborio rice in the skillet. Begin to add warm vegetable broth to rice stirring 1/2 cup at a time. Once the broth is almost absorbed add another 1/2 cup until the broth is finished. Sit the rice mixture constantly for about a half an hour. Once the risotto is finished cooking add cooked mushrooms and parmesan cheese. Season risotto with salt and pepper and garnish with basil. Enjoy!

 

 

 

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Whenever we go to visit our extended family, we always try  to go to our favourite Ramen Noodle Restaurant called Ajisen Ramen. I decided to try to make a similar soup. It turned out pretty delicious and quite easy to put together.

INGREDIENTS

1 package ramen noodles (20 ounces)

5-6 cups organic vegetable broth

4 garlic cloves minced

1 tsp ginger powder

1 tbsp safflower oil

1 tbsp sesame oil

1 tbsp rice vinegar

4 tbsp soy sauce

1 package enoki mushrooms separated

4 cups shiitake mushrooms sliced

4 cups baby bok choy – rinsed and pealed into pieces ends slices off

6 green onions sliced fine

4 organic eggs hard boiled

4 cups frozen corn

1 package firm tofu cut into small square cubes

DIRECTIONS

In a pot heat safflower oil and sesame oil. Sauté the minced garlic and ginger powder on low heat for a few minutes. Add in vegetable broth, soy sauce and rice vinegar. Then add in mushrooms and baby bok choy. Cook for 5 minutes. Add to the broth green onion, frozen corn and tofu. While broth is cooking, in a small pot place eggs with water and bring to a boil. Turn off heat and let stand for 5 minutes and then place eggs in cold water. In a kettle boil water. Place ramen noodles in a bowl and pour boiling water on top of noodles. Let stand for 3-4 minutes and then drain noodles in a strainer. Add in ramen noodles and hard boiled eggs into the soup and continue cooking for another 10 minutes until hot. Take ramen soup off stovetop and serve in a large bowl. Enjoy!

 

 

 

 

 

 

 

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