Risotto with Oyster Mushrooms, Leeks, and Green Peas and Ume-Drizzled Baby Bok Choy
I had another little ingredient mishap in the kitchen with this risotto dish from The Kind Diet. Arborio rice is something I usually have on hand, so when I went to the store after work I picked up all the fresh stuff needed and headed home. When I went to cook, the jar I keep the Arborio in was empty...I opted instead to make this a brown rice risotto (which Alicia suggests, but offers no additional directions). Had I known that was what I was going to be doing before starting I think that this would have gone much better. I would have cooked the brown rice first, then added the other ingredients, but alas I had already started before realizing I was going to be needing to use brown rice. So, I added liquid like Arborio and let it cook for a bit, then added more, it took forever and I was out of liquid (5 cups!) before my one cup of rice was even cooked all the way through. I just served it al dente, so it was a bit disappointing. The flavor was good, but not as good as other risottos I've had so I don't think I'd revisit this one. Instead of fresh mushrooms I used dried (a mix of oyster and others) and added the water I used to rehydrate them to my water that was used for the rice. I also used additional leek in lieu of onion because I already had it chopped up and I like leeks.
The bok choy however was amazing. It was lightly steamed then tossed with ume vinegar, extra virgin olive oil, black pepper, and toasted sesame seeds. I will definitely be preparing bok choy this way again. Super yummy.
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!