Vegan Mushroom and Asparagus Risotto

Isn’t it amazing how much one can accomplish within the weekend? AND it’s only Saturday night! I feel so productive–look at me, contributing to society. Or at least to my and those around me’s bellies.

Here is my check-off list of things I have made so far (and I said so far because I still have Sunday):

• batch of almond milk
• homemade sunflower seed butter
• a most delicious black berry cake (I cannot wait to share this one with all of you!)
• muffins (same as above!)
• mushroom risotto for dinner

Plus I went to the farmers’ market today dressed like this:

I felt like a farmer with my shirt. Something about wearing it–makes me feel earthy and farmer-y. I thought it was an appropriate day to wear it. Thought I would share 🙂

Here is what I bought today:

Who here makes a menu plan for the week?

What are you tactics for figuring out “What’s for dinner?”

A lot of the time, I flip through my cookbooks and highlight the new dishes (or old ones too) or browse the internet for recipe ideas that contain the ingredients I want to cook with.

But this week I had nothing. Zip. Zilch. Nada.

I actually went to the famers’ market with no plan. Eek!

No plan???????

No list of foods to buy.

No cute little boxes to check off once I bought it.

I feel so naked <–pathetically O.C.D. and proud 🙂  (Who’s with me? hehe)

So this week, we are winging it over here at the Fork and Beans household. Wish me luck!

Vegan Mushroom and Asparagus Risotto

Serves 4

INGREDIENTS:

• 1/2 onion, diced
• 2 garlic cloves, minced
• 2 Tbs olive oil
• 1 1/2 c. arborio rice
• 4 c. vegetable broth
• 1/4 c. white wine
• 1/2 c. mushrooms, thickly sliced
• 1 c. asparagus spears, cut into 2″ pieces
• 1 c. cherry tomatoes, halved
• 3 Tbs balsamic vinegar

DIRECTIONS:

1. Heat oil up in medium saucepan on medium low heat. Saute onions and garlic with the oil for 5 minutes. Add arborio rice into the mix for another 3 minutes. Stir often.
2. Put wine, asparagus and mushrooms into the saucepan and stir around for 5 minutes.
3.  Slowly add the first 1/2 c. of vegetable broth and stir often for 5-7 minutes. When the broth has absorbed, add another 1/2 c. until the rice has softened and the broth has all been included. This shouldn’t take you any more the 25 minutes.
4. In a separate small skillet, heat up pan to medium heat and put tomatoes and balsamic vinegar in. Allow the vinegar to reduce a bit to a more syrupy consistency (5-7 minutes).
5. Pour tomatoes mixture ontop of risotto when plating.