Risotto with Vegetables and Crispy Oyster Mushrooms






Risotto is paired with vegetables, crispy oyster mushrooms and fresh lemon juice. I use a Trader Joe's frozen organic "Soycutash" vegetable blend comprised of shelled edamame (soybeans), corn and red pepper, but you can substitute with any vegetable blend. The dish includes ramps too, which are generally available at farmers or whole food markets during the spring. Ramps are in the onion family and similar to leeks or scallions so you can easily substitute either one.

Serves 2 - 3

Ingredients:
  • 6 ounces frozen "Succotash" or any vegetable blend 
  • 1 small red onion, peel and thinly slice
  • 1 purple-top turnip, peel and dice
  • 2 ramps, clean, trim and thinly slice; roughly chop green tops
  • 1 cup risotto
  • 4 ounces oyster mushrooms, clean and roughly chop
  • 2 Tbsp butter
  • Juice from 1 lemon
  • 2 Tbsp grated parmesan cheese
  • Salt and pepper, to taste
Instructions:
  1. In a medium saucepan, add 1 inch of water and insert steamer basket. Bring water to a boil over high heat. Add frozen succotash, cover and reduce heat to medium. Cook for 2-3 minutes and vibrant in color. Set aside with lid off so veggies do not continue to cook. (Or use microwave.)
  2. In a large pan, heat 2 teaspoons of olive oil on medium-high heat until hot. Add onion, turnip and white part of ramps; cook about 3 minutes, or until softened. Add rice and season with salt and pepper. Cook about 3 minutes, or until lightly toasted. Add 3 1/2 cups of water; heat to boiling on high. Reduce heat to medium-high and simmer, stirring frequently, about 15 minutes, or until most of the liquid is absorbed and rice is dente. 
  3. While the risotto is cooking, in a medium non-stick pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, about 7 minutes, or until mushrooms are golden and crispy. Set aside on plate lined with paper towel. 
  4. Add steamed vegetables, butter and juice of lemon to risotto mixture. Season with salt and pepper. Cook, stirring continually, for a few minutes, or until thoroughly combined and heated through.
  5. Divide the risotto between plates. Top with mushrooms and parmesan cheese. 

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