Mushroom and Summer Squash Risotto makes great use of bright hued, yellow summer squash. In this pleasing recipe, the grated squash stands for the cheese, adding color and texture. The mushrooms add deliciousness, rounding out this jazzy twist on a classic recipe.
Constant stirring is not required, making this Mushroom and Summer Squash Risotto an easy dish to prepare for a quick weeknight meal.
Just chop up a few key ingredients, give it an occasional stir, and it’s ready to serve! This hearty recipe is from Laura Theodore’s Vegan-Ease!
ABOUT THE RECIPE:
Constant stirring is not required, making this Mushroom and Summer Squash Risotto an easy dish to prepare for a quick weeknight meal. Summer squash stands in well for the cheese, adding color and creaminess. Just chop up a few key ingredients, give it an occasional stir, and it’s ready to serve!
Makes 2 to 3 servings
INGREDIENTS:
2⁄3 cup diced sweet onion
8 ounces cremini or white button mushrooms, chopped
3 cups water, plus more as needed
1 vegan bouillon cube, crumbled
1 cup Arborio rice
½ cup peeled and diced yellow summer squash
Chopped fresh flat leaf parsley, for garnish
INSTRUCTIONS:
Put the onion, mushrooms, 1⁄2 cup water and crumbled bouillon cube into a medium-sized saucepan. Cover and cook over medium heat, stirring occasionally, about 7 minutes, or until soft. Add more water, 2 tablespoons at a time, if needed, to prevent sticking.
Decrease the heat to medium-low (or low) and add 1 cup of the water to the onion-mushroom mixture. Stir in the rice, cover and cook for 7 to 8 minutes, or until the water is almost absorbed. Stir the risotto thoroughly; add 1 more cup of water, cover and cook for 8 to 10 more minutes, or until the water is almost completely absorbed.
Stir the risotto again, then stir in 1⁄2 cup water and the squash. Cover and cook 8 to 10 minutes, or until the squash is very soft and water is almost fully absorbed. Stir again. Remove the risotto from the heat, cover and let stand for 7 to 10 minutes to allow the remaining water to be absorbed, stirring one last time. Garnish with parsley; serve warm.
Ingredients
Directions
ABOUT THE RECIPE:
Constant stirring is not required, making this Mushroom and Summer Squash Risotto an easy dish to prepare for a quick weeknight meal. Summer squash stands in well for the cheese, adding color and creaminess. Just chop up a few key ingredients, give it an occasional stir, and it’s ready to serve!
Makes 2 to 3 servings
INGREDIENTS:
2⁄3 cup diced sweet onion
8 ounces cremini or white button mushrooms, chopped
3 cups water, plus more as needed
1 vegan bouillon cube, crumbled
1 cup Arborio rice
½ cup peeled and diced yellow summer squash
Chopped fresh flat leaf parsley, for garnish
INSTRUCTIONS:
Put the onion, mushrooms, 1⁄2 cup water and crumbled bouillon cube into a medium-sized saucepan. Cover and cook over medium heat, stirring occasionally, about 7 minutes, or until soft. Add more water, 2 tablespoons at a time, if needed, to prevent sticking.
Decrease the heat to medium-low (or low) and add 1 cup of the water to the onion-mushroom mixture. Stir in the rice, cover and cook for 7 to 8 minutes, or until the water is almost absorbed. Stir the risotto thoroughly; add 1 more cup of water, cover and cook for 8 to 10 more minutes, or until the water is almost completely absorbed.
Stir the risotto again, then stir in 1⁄2 cup water and the squash. Cover and cook 8 to 10 minutes, or until the squash is very soft and water is almost fully absorbed. Stir again. Remove the risotto from the heat, cover and let stand for 7 to 10 minutes to allow the remaining water to be absorbed, stirring one last time. Garnish with parsley; serve warm.
Mushroom and Summer Squash Risotto makes a perfect warm weather meal, paired with a simple crisp green Romaine and Tomato salad.
Mushroom and Summer Squash Risotto is featured in Laura Theodore’s Vegan-Ease!
