Author Notes
A hearty main course option for the holidays, this dish is guaranteed to please vegans, vegetarians, and omnivores—and oh hey, it just so happens to be gluten-free-friendly as well. Don't wait for a holiday to make it, though: It's also an easy dish for entertaining at any time of year, and you can choose different roasted vegetables with the seasons. —Gena Hamshaw
Ingredients
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8
large portobello mushroom caps, stems removed and cleaned
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3 1/2 tablespoons
olive oil, divided
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1 pound
carrots or parsnips, peeled, quartered lengthwise and cut into 1-inch pieces (cubed beets would also be great here, as would rutabaga or celery root)
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salt and pepper
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5 cups
low-sodium vegetable broth
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1
medium white or yellow onion, diced
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1
medium shallot, minced
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2
cloves garlic, minced
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1 cup
arborio rice
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1/2 cup
white wine
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1/4 cup
nutritional yeast
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1 tablespoon
fresh thyme leaves
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2 teaspoons
lemon juice
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Breadcrumbs (optional)
Directions
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Preheat the oven to 375° F. Rub the portobello mushrooms lightly with with olive oil (about 1/2 tablespoons) and place them, bowl side facing down, on a parchment-lined baking sheet. Toss the carrots in one tablespoon of olive oil and arrange on another parchment-lined baking sheet. Sprinkle the carrots liberally with salt and pepper. Place vegetables in the oven to roast. Roast the mushrooms for 10 minutes, to par-cook them (you'll finish roasting them after stuffing them later). Roast the carrots for 30 to 35 minutes, stirring once halfway through, or until the carrots are tender and browning. Reduce the oven temperature to 350° F.
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In the meantime, start your risotto by heating the broth in a medium pot until it's below simmering, but nice and warm. Heat the remaining two tablespoons of olive oil in a large saucepan over medium high heat. Add the onion and shallots to the pan, and salt them generously. Cook for 5 to 7 minutes, or until the onions are clear and soft. Add the garlic, and cook for two minutes longer, or until the garlic is very fragrant.
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Add the rice to the saucepan. Toast it, stirring constantly, for 2 to 3 minutes, or until it smells nutty. Reduce heat to medium-low. Add the white wine and continue to stir the rice, until most of the wine has been absorbed. Add 1 cup of broth and continue stirring until it has been absorbed. Continue this process, adding the stock in 1/2- to 3/4-cup amounts, until the rice is tender and creamy. (You may not need to use all of the broth, but you'll use most of it.) When the rice is ready, stir in the nutritional yeast, thyme, and lemon juice. Stir in the roasted carrots (or other root vegetables). Check for seasoning and add salt and pepper to taste.
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Flip the mushrooms on the baking sheet so that the bowl side faces up. Fill each cap with a heaping 1/2 cup (or so) of risotto. (If you like, you can top them with a sprinkle of breadcrumbs, too). Transfer the mushrooms to the oven and bake for 15 minutes. Serve.
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