Tag Archives: Mushrooms

Coconut Curry Risotto

Coconut Curry Risotto

Well, I made another risotto. I couldn’t get tender, creamy rice off my mind after I cooked Parmesan risotto earlier this week. There’s something special about Arborio rice that sets it apart from every other Italian rice and pasta. What’s even better is that it lends itself to so many international flavors, like this Thai Coconut Curry Risotto here. I imagine you could incorporate Mexican, African, Indian, or other Asian flavors very easily as well.

Speaking of Asia… I am going to Asia in less than a month! My mom and I are taking a trip to celebrate my early graduation from college. We also just like traveling together. We’re going to see Japan, a tidbit of South Korea, and China. The part I’m most excited about? THE FOOD! If you’ve ever been to Asia, PLEASE let me know what foods you’d recommend. Apparently I’ve promised to eat a bug. So… we’ll see how that goes.

Back to the curry risotto. Can I keep telling you how awesome it is? Do you need more proof? Well, it’s dairy-free, gluten-free, and it’s vegetarian/vegan if you swap out the chicken broth for veggie. So all you special diet peeps, this is the one for you.

Coconut Curry Risotto

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Mushrooms Roasted with Pine Nuts

Mushrooms Roasted with Pine Nuts

I’ve been taking a few minutes at the end of the day to write down one “transcendent” moment I had. Like how it felt to go out of my way for someone, or how the pouring rain wasn’t so awful when I looked at it falling in a street light. Writing down one good thing each day that goes beyond the obvious. I hope that filling up a notebook with these wonderful feelings and reflections will, in turn, bring a deeper sense of spirituality and admiration for the world that my life has been missing.

I think that food could be almost every entry in my notebook. Food has changed my life. It has brought me new skills, appreciation for nature and nutrition, and helped bring me closer to my friends and family. I love the creativity of a recipe where an ingredient is stuffed with another version of itself. Like stuffed zucchini and these mushrooms. The caps are filled with a sauteed mixture of the stems and garlic, bread crumbs, and pine nuts, taking the mushroom to a whole different level and then bringing it right back to its origins. Does that make sense?

I normally don’t make side dishes for my meals. I make the main course, and that’s all. I usually have a decent amount of vegetables in my main dish already, but I’m trying to incorporate more creative ideas on the side. It’s nice to be able to eat a little bit of one dish, and then nibble on another.

For this meal, I paired the mushrooms roasted with pine nuts alongside a polenta gnocchi with roasted red pepper sauce. The two dishes complimented each other, and the winter season, wonderfully. Plus, the mushrooms can be cooked with the polenta gnocchi and come out of the oven right at the same time! It’s like they’re meant to be together.

Mushrooms Roasted with Pine Nuts
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