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.

Some Not-So-Recent Fewd Endeavors.

The concept for this dish derived from a certain sous- chef of mine screaming, "This is FRY AND BREAD EVERYTHING NIGHT." It totally was. Totally. I used the Breast of Tofu recipe from Everyday Dish but instead breaded it with garbanzo flour. This gave it such an awesome flavor. I opted to bake the tofu this time around, but I have to say, frying it is definitely the more successful method. The breaded zucchini was a bit of an experiment. It was also breaded with garbanzo flour. I used Ener-G egg replacer in the coating the breading process.
















Next to ramen noodles, casseroles are the ultimate comfort food for me. Not to mention this dish had rice, broccoli, garlic, and an awesome cheeze sauce consisting primarily of tahini and nutritional yeast. Where else could I have found such nomz other than It Ain't Meat, Babe. I was surprised the sauce was as flavorful as it was because it is thinned with water. I found a way to sneak garbanzo flour in this dish, too! Primarily for thickening the sauce. This was really quick and easy. I recommend it as a quick drunken meal or a side dish.