Asparagus, Mushroom, and Zucchini Risotto

This was definitely one of those meals in which I ask myself "Self, what produce do you have lying about that is going to expire any day now?" Risottos are great because it's one of those dishes that you can just incorporate whatever produce you might have and it will definitely be delicious. I've been on this bazaar zucchini kick lately, and despite the season, it's been pretty easy finding good squash around here. Most people that I talk to are a little intimidated by risotto because it's kind of notorious for needing a lot of attention. No, don't retreat! I promise it's worth the effort.

Asparagus, Mushroom, and Zucchini Risotto

1 medium yellow onion, diced
3-4 cloves garlic, minced
olive oil for sauteing
1 cup arbrorio rice
1 bunch asparagus, rough ends discarded
1 medium zucchini, diced
8 oz white mushrooms, sliced
1 tbsp dried basil
2 tsp dried sage
salt and pepper to taste
broth amount will vary

Saute onion and garlic in oil over medium heat in a large pot until onions become translucent. Add the remaining vegetables and cook until they begin to give off juices. Add rice and coat with oil and juices from the vegetables, then add 1/2 cup vegetable broth and spices. Reduce heat a tad. When rice begins to absorb broth, add in another 1/2 cup broth. Repeat this step until rice is soft and risotto has achieved desired creamy consistency. DO NOT COVER YOUR RICE! It won't cook correctly if you do. You're looking at adding 1/2 cup broth in about every 5-10 minutes, so just keep an eye on it. It's a great one pot meal.

Sundried tomato and mushroom risotto.

Before I get to the deliciousness that was my risotto creation, I would like to share a tale of turmoil and heartache with you. Last night I had a craving for something maple and mustard glazed. I figrued tofu would be the perfect way to remedy this craving undoubtedly brought on by my lady week. I had drained some tofu a couple of days before and decided I was going to an fry it in my cast iron skillet and just pour the maple mustard glaze atop. Negative. Now, I'm no newb to cooking, but needless to say the tofu fell apart in the griddle. I attempted to salvage what wad left in a nonstick pan, but it turned into a scramble like consistency with a sweet maple glaze. Yuck. So what's the point, you ask, of this woe-ridden tale of tofu betrayal? Shit happens. You never stop learning in the kitchen and I hope that people who are new to vegetarianism or veganism know this and don't give up too easily. Also, try to avoid cooking something without a recipe when you're a raging ball of menstruation.

Anyway. This was my very first risotto attempt. Ever. Big stuff. You're witnessing history in the making. My main inspiration was this recipe, but just sundried tomatoes? I think not. I had a ton of white mushrooms that were about to go bad, so I figured that a risotto would be the perfect way to use 'em up.

Sundried tomato and mushroom risotto

1 onion, minced
2-3 cloves garlic, minced
1 cup arbrorio rice
8 oz white mushrooms, chopped
1/2 cup sundried tomatoes
1 bunch of fresh spinach
1-2 tbs dried parsley
2-3 tbs dried basil
1 tsp dried sage
salt and pepper to taste
broth measurements are going to very

In a large saucepan on medium heat, saute onions and garlic until onions become translucent. Be careful not to burn your garlic. Then add your mushrooms and saute until they start to give off juice. Add dry rice and coat with oil. Then add 1/2 cup veg broth and stir. When it starts to absorb add another 1/2 cup broth and the rest of the ingredients. Continue to stir occasionally and add broth in 1/2 cup increments. When rice is al dente and broth is mainly absorbed, stuff ya' face. I topped mine with some soy parmesan. Lovely.