creamy risotto

I’ve noticed that the last 56 times I went out for dinner with my girlfriend she ordered a risotto. Different one every time she said she likes creamy risottos – especially the ones with milk cream and mushrooms. Seriously she has tasted every risotto in town! So, I thought to give it a try and make something to please her and her cravings.  This risotto is extremely creamy, with lots of fresh veggies and herbs and a lemony taste! You know it’s good as Sean tasted it while it was still cooking and had a big smile on his face for the next hour. He also said ” it’s done! let’s eat”  while the rice was still hard. This risotto takes like forever to be cooked but I promise you will love it!


1/2 cup scallions chopped
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/2 cup fresh basil
1 cup thinly sliced cremini mushrooms
1/2 cup shiitake mushrooms
10 white asparagus steamed for 5 minutes (hard parts removed)
1 stalk of lemongrass finely minced
2 cloves of garlic minced
1 cup of wholegrain rice
4 cups of vegetable broth
1/2 cup of raw cashews
2 T.S. sunflower seeds
1 cup of water
3 T.S. coconut oil
1/2 cup of white wine
salt and fresh pepper

creamy risotto
creamy risotto

In a pot heat 1 T.S of coconut oil and saute the rice for 5 minutes. Add 3 cups of vegetable broth, bring to boil and lower the heat to medium. Let it cook until it adsorbs all the liquid. In a big pan heat 2 T.S of coconut oil and saute the scallions and garlic for 5 minutes. Add the parsley, cilantro, basil, mushrooms and lemongrass and cook for 5 minutes. Cut the asparagus in 1 inch pieces and add to the pan. Add the wine and keep stirring for few minutes. Add the rice and one more cup of vegetable broth. Add salt to taste, lower the heat and keep stirring until it absorbs all the liquid. In a food processor or blender blend the cashews and the sunflower seeds with a cup of water. Add it to the risotto and keep stirring for about 7-8 minutes. Serve hot, topped with fresh pepper.


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