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Creamy Lemon Mushroom & Pea Risotto

One of the perks of working from home is all the accessible food you have at your fingertips.  Gaining weight has never been so easy!  I give myself an excuse to eat a snack every hour.  Send out a report – get a snack.  Take a shower – have a snack.  Go on a walk – have a snack (once before, of course, because I need the sustenance and then once after, to replenish).  Snacking and quarantine cocktails are not exempt people.   This became evident yesterday when I had to squeeze into my office clothes for the first time in a long time and my pants were bursting at the seams!  Apparently, me frolicking around the neighborhood to get 8,000 steps in after work is not cutting it.  Time to whip out the Pilates mat.

….but to be clear the snacking is not going to stop.  I’ll just simply going to work harder so that I can snack whenever I please 🙂

To the Risotto: I used leftover brown rice that we had in the fridge to make this risotto, so it’s not cooked like a classic risotto, but it’s so much easier and tastes just as good!  Enjoy!

Risotto

Serves 4:

Ingredients:

2 Tablespoons Olive Oil

½ Red Onion (diced)

1 Garlic Clove (minced)

2 Packs (18oz/500g) Brown Mushrooms (sliced)

1 Cup of Cherry tomatoes (halved)

1 Tablespoon of Lemon Zest

1 Lemon Juiced

½ Cup of Vegetable Broth

½ Cup Plain Almond Milk (or any plain milk is fine)

¼ Cup of Plain Cream Cheese (I used vegan cream cheese from TJ’s)

½ teaspoon of Salt

½ teaspoon pepper

2 Cups of frozen Peas

1 Cup of Uncooked Brown Rice – Rinsed

Directions:

In a medium sized pot bring 2 cups of water to a boil.  Once the water is boiling add the rinsed brown rice. Reduce the heat to Low and simmer for 40 min. 

Next, in another medium sized pot, place 2 cups of frozen peas in 2 cups of water and bring to a boil.  Once the water and peas are boiling, boil for 5 min.  Strain and set aside.

While the rice is cooking place a Large non-stick frying pan on medium-high heat and add 2 tablespoons of olive oil. Add the cubed diced onion and garlic and saute for 2 minutes, stirring frequently to avoid burning. Add the sliced mushrooms and halved cherry tomatoes and saute for another 5 minutes.  Stir in the lemon zest, lemon juice, vegetable broth, almond milk, and vegan cream cheese.  Stirring until the cream cheese is dissolved (about 2 minutes).   Add the peas and reduce to low.  Once the brown rice is done cooking, fold it into the mushroom mixture.  

Serve over arugula or just eat it as is.  We like to top with Parmesan (which makes it un-vegan lol), and add some freshly sliced avocado on the side.  

Enjoy 🙂 

 

 

 

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