Happy Mushroom Monday!
When I think of Fall, I think of comfort food. Comfort food typically has a bad reputation with being heavy, fatty, and usually unhealthy but oh so comforting. This recipe has all the makings of the perfect Fall comfort food without any of the unhealthy side-effects typical comfort foods have. Healthy comfort food?! Oh YES!
This risotto recipe combines the comforts of a casserole with all the health benefits of a dish packed with veggies. In this recipe I use yellow squash which is low-fat, low calorie, and cholesterol free. Yellow squash contains vitamin C which helps build the immune system. Yellow squash is an alternative vegetable source of iron and folate which are commonly found in animal-derived foods. It also contains beta carotene which is an antioxidant that helps protect your body against damage from pollutants and chemicals called free radicals. Yellow squash also contains dietary lutein which may help protect your eye health.
I added in my favorite ingredient--mushrooms to make this meal more complete. In this recipe, the portobello mushrooms make the meal more filling with a lot more fiber and a lot less calories compared to adding meat. This recipe will please vegetarians and meat-eaters alike!
**Want to know how to buy the freshest and tastiest portobello mushrooms? Take a tip I learned from my favorite local mushroom farmers Kitchen Pride -- look for a smooth, firm, and fairly clean portobello top. Flip the mushroom over to see the gills it should be dry, with a faint pinkish hue. If it's dark black or wet looking, the mushroom is past its prime. Buying fresh mushrooms will give your recipes the best flavor and highest nutrition possible.
Let's get started!
Marinated Mushrooms with Squash Risotto Recipe
- 1 Tablespoon olive oil
- 1 onion (diced)
- 1 ½ cups of Arborio rice
- 4 cups water
- 1 cup vegetable broth
- ¾ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 3 cloves garlic (crushed)
- 2 large yellow squash (also called Summer squash) (peel kept on and diced)
- 2 Tablespoons vegan margarine
- ½ cup nutritional yeast
- 1 Tablespoon dried chives (optional)
- Preheat oven to 425 ℉.
- Heat a large non-stick stock pot over medium high heat. Add oil and onions. Cook until onions are soft, about 5-8 minutes.
- To softened onion, add in rice, 3 cups of water (keep 1 cup reserved for later), vegetable stock, salt, pepper, and garlic. Bring to a boil.
- Add in squash. Transfer mixture to a 13x9 oven safe casserole dish. Bake for 25-30 minutes or until liquid is absorbed.
- Remove cooked squash risotto from the oven and add in reserved 1 cup water, margarine, and nutritional yeast. Stir until completely combined.
- Serve with marinated mushrooms and sprinkle with chives (optional).
Marinated Mushroom Ingredients:
- 2 large portobello caps (cleaned and thickly sliced)
- ¼ cup soy sauce (or gluten free tamari)
Marinated Mushroom Instructions:
- While risotto is cooking, heat a non-stick skillet over medium high heat.
- Add sliced mushrooms and soy sauce.
- Flipping occasionally, cook for 10 minutes or until all the liquid is absorbed.
- Place cooked mushrooms over finished squash risotto.
This recipe is one of our new Fall favorites. I hope you enjoy this recipe as much as my family and I did! Comment below and let me know what you think <3
With Health and Happiness,