Wild Mushroom Forbidden Rice Risotto

Featuring 3 ah-mazing sauces to spice up your meal

Wild Mushroom Forbidden Rice Risotto
Photo: Danielle Arsenault

A good sauce is a critical piece in the satisfaction of our food-in-mouth experience. With Basil Beetroot Hummus, Alfredo Sauce and Passion fruit Hot Sauce your carbohydrate-rich Risotto will be transformed into a thing of beauty, a dance party in your mouth! I always say, “It’s All About the Sauce”, because we know that this is true. A good meal is always accompanied by a delicious sauce. These three may just become your new favorite household staples. Prepare yourself to be amazed!

Serves 4 with extra sauce

Ingredients

Mushrooms

  • 2 cups mixed wild mushrooms, chopped (oyster, shiitake, maitake)
  • 1 shallot, minced
  • 1 Tbsp. tamari
  • ½ tsp. sage powder

Risotto

  • 1 ½ cups forbidden black rice
  • 3 cups veggie stock
  • 1 Tbsp. olive oil (optional)
  • 1 medium shallot, minced
  • ½ cup white wine
  • 1 Tbsp. Italian parsley, chopped
  • Pinch of pink salt to taste

Basil Beetroot Hummus

  • 1 cup beetroot, chopped
  • ½ cup walnuts
  • ¼ cup tahini paste
  • A handful of fresh basil
  • 1 tbsp lemon juice
  • 2 cloves garlic
  • ½ tsp cumin powder
  • Pinch of pink salt (adjust salt to taste)

Alfredo Sauce

  • 1 cup cashews, soaked overnight and rinsed
  • 2 Tbsp. pine nuts, soaked overnight and rinsed
  • 2 Tbsp. nutritional yeast
  • 2 cloves of garlic, minced
  • 1 Tbsp. lemon juice
  • 1 Tbsp. onion powder
  • ½ Tbsp. miso paste
  • 1 tsp. pink salt (to taste)
  • ½ tsp. black pepper
  • ¼ tsp. nutmeg

Passion Fruit Hot Sauce

  • 4-6 red Thai chilis (seeds removed)
  • ½ cup apple cider vinegar
  • ½ cup chopped carrots
  • Pulp of 1 passion fruit
  • 1 Tbsp. maple syrup
  • 3 cloves garlic
  • 1 tsp. pink salt (to taste)

Directions

Mushrooms

  1. In a medium saucepan, on medium heat, add the mushrooms and sauté to release liquid.
  2. When their innate liquid begins to brown, add the shallot and sage.
  3. Sautee for 5 mins until cooked and add the tamari at the end.
  4. Mix to incorporate.
  5. Serve alongside the Risotto.

Risotto

  1. In a large saucepan, heat a few Tbsp. of stock to a simmer.
  2. Lower the heat and add the shallot and optional olive oil.
  3. Sautee lightly until translucent and the stock has evaporated.
  4. Add the rice to the pan and stir it with a wooden spoon so that the grains are coated with the oil.
  5. Sauté for another minute or so, until there is a slightly nutty aroma.
  6. But don’t let the rice turn brown. 
  7. Add the wine and cook while stirring, until the liquid is fully absorbed.
  8. Then add the remaining veggie stock, stir, leave on low simmer and cover until rice is fully cooked.
  9. Mix in the parsley by hand serve drenched in Alfredo Sauce.

Basil Beetroot Hummus

  1. Place all ingredients in the food processor and process to your liking.
  2. Try a chunky hummus or a very smooth and creamy one.

Alfredo Sauce

  1. Blend all in a high-speed blender until smooth and creamy!

Passion Fruit Hot Sauce

  1. Blend in a high-speed blender and then transfer to a mason jar for storage (preferably with a plastic lid — the metal tends to rust from the acidic nature of the hot sauce).
  2. Add to any savoury dish whenever you need a kick.
  3. Will keep for one month in the fridge.

Nutrition facts per serving
Mushrooms & Risotto – Calories 168; protein 6 g; fat 1 g; carbs 266 g.
Alfredo Sauce – Calories 222; protein 7 g; fat 17 g; carbs 14 g.
Passion fruit Hot Sauce – Calories 53; protein 1 g; fat 0 g; carbs 10 g.
Basil Beetroot Hummus – Calories 195; protein 6 g; fat 17 g; carbs 3 g.

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