Spaghetti Squash Risotto with Sage Pesto

This is a little ditty I whipped up last night after noticing our fridge had only some onions, sad carrots, and a spaghetti squash. I typically use spaghetti squash in pasta or in salads, but thought it might be nice in a risotto. Of course, you could sub in any other kind of roasted squash.

Stirring pesto into a vegan risotto is nice, because it adds in the fattiness (and some protein!) you might otherwise miss with no cheese or butter.

It’s vegan and allergy-friendly, but your partner or friends can stir in some butter or cheese if they’d like at the table to make it extra unctuous. I had Garriy roast the squash during the day, so when I came home from work, even though it may seem like a lot of steps, this dinner came together in 20 minutes or so with boxed stock.

Nevertheless, and despite the mediocre photography below, this would be a nice fall main, even for company and/or as a side for grilled seafood or meat. The sage pesto smells amazing and very autumnal! Enjoy!

Squash Sage Risotto

Spaghetti Squash Risotto with Sage Pesto

  • 1 small to medium spaghetti squash, halved and seeded
  • 1 large handful fresh sage
  • 1 large handful of other fresh herbs or greens (parsley, lemon balm, spinach, arugula)
  • 2 Tb. and 1/4 C. olive oil, divided
  • 1/8 C. pumpkin or sunflower seeds
  • 1/4 tsp. salt
  • juice of 1 lemon
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1.5 C. Arborio rice
  • 5.5 C. vegetable stock (be sure it has no soy for allergy-free, as many contain soy oil or protein)
  • 1/2 C. white wine
  • 1 pinch saffron
  • 2 Tb. chopped chives
  • salt and pepper to taste
  • optional: chile flakes, zest of 1 lemon, feta or parmesan cheese, fried sage leaves (fry sage leaves in olive oil till crispy)

Bake the seeded and halved spaghetti squash, cut side down, at 450 degrees for 30-45 minutes, or until tender. Scoop out squash flesh and set aside.

Make the pesto while the squash is baking–combine the sage, other herbs, lemon juice, salt, and seeds in a food processor. With motor running, slowly add in 1/4 C. olive oil. Add more lemon juice or olive oil as needed to bring combination together into a paste.

Add veggie stock to pan on back burner and heat to steaming. Keep simmering on low. Heat 2 Tb. olive oil in heavy pot, and add onion. Saute for 5 minutes over medium heat and then add garlic. Saute for another 2 minutes. Add the rice and saute 1 minute. Add the white wine and stir until absorbed. Add a pinch of saffron and 1 C. veggie stock, stirring till absorbed. Add stock one cup at a time, stirring until absorbed. When the rice is halfway done (stock is halfway used up), add the cooked squash. When almost all stock is used, stir in pesto.

Once all of stock is used up, add any optional flavorings like the chile flakes, cheese, or lemon zest. Stir in the chopped chives and taste for salt and pepper. Serve while hot, adding the optional fried sage leaves if desired.

Crunchy Broccoli Apple Salad

We are so very lucky to have a happy baby. Since I’ve gone back to work, Luca has been hanging out with his dad, who is on paternity leave, and eating it up. These two are the best buddies.

The only hiccup in the whole thing has been finding out about Luca’s food sensitivities. Perhaps TMI, especially on a food blog, but around 2 months he started getting blood in his stool, and lots of diarrhea. After ruling out infections and other possibilities, his pediatrician posited it was most likely MSPI–a milk and soy protein intolerance. This is a horrible name for what he has, which we now believe is allergic proctocolitis, in that in addition to dairy and soy, he’s also sensitive to egg, wheat, peanuts, tree nuts, and coconut that he gets via my breastmilk.

We feel extraordinarily grateful in that Luca doesn’t have severe IgE allergies–those are the kind that can cause severe anaphylactic shock. He seems super happy and healthy, and other than his weird diapers and some eczema when I accidentally eat an allergen, all is normal. However, it has been a tremendous challenge to both figure out what caused his problems in my diet, especially since these types of sensitivities can’t be tested for, and then to eliminate such a tremendous number of things from my pescatarian diet. In comparison, eliminating dairy or soy seems like a piece of cake.

The good news is that he’ll most likely outgrow his sensitivities–hopefully by 1 year old. In the meantime, I’ve been trying to figure out what to eat and still get enough protein and calcium, in particular. First of all, almost anything processed (even minimally processed) has dairy or soy. There are cheat sheets for hidden milk and soy, but since I don’t want to spend my life reading labels, I just don’t eat anything that comes in a package–easier said than done. As for nuts and coconut, it has been a bummer to also have to avoid them, since they have that fatty mouthfeel I’ve missed so much. And as for eating out, forget about it. I recently went to a very allergy-friendly local restaurant, but still managed to eat something that gave Luca blood in his diaper. When we go to friends’ houses, I just bring something with me to eat, because I would never wish cooking for me on anyone.

In the meantime, I’m writing this horribly long post because I’ve found very few helpful resources online for cooking on such a limited diet. Allergy-free cooking sites and blogs tend to rely on complicated ingredients (flax “eggs”) and other processed food ingredients (vegan “spreads”) that are often labor intensive, and not so tasty. While I know you three don’t need this diatribe, I figured I’d try and share and put some allergy-free recipes here in hopes that if anyone Googles this and is looking for ideas, it may be helpful. I’ll also tag older recipes on the blog as allergy-free as I find them.

So many lovely people have shared recipes with me as well. So while I can’t vouch for all of the recipes I’ve bookmarked, in case anyone is interested, I have hundreds of allergy-friendly, mostly vegetarian* recipes (*Note: some still contain fish and shellfish) saved in a public link on Evernote.

As for this Crunchy Broccoli Apple Salad, its tahini dressing is the key. Tahini has been my best friend through all of this. Unfortunately, most tahini is a no-go for me since it’s processed on equipment that processes tree nuts (who knew he’d be so sensitive, it’s crazy!). However, I found organic Kevala tahini on Amazon Prime, which is reasonably priced and processed in a factory that only processes sesame.

It would be great for picnics or lunches as it keeps quite well.

More allergy-free recipes to come!

Broccoli Crunch Salad

Crunchy Broccoli Apple Salad

adapted from Broccoli Crunch Salad, Pamela Salzman

  • 1 bunch broccoli, cut into small bite-size florets and stems diced
  • 1 crisp apple, cored and diced
  • 1/3 C. dried cranberries
  • 1/8 C. sunflower seeds
  • 2 green onions, chopped
  • 4-5 Tb. tahini
  • 4 Tb. apple cider vinegar
  • 2 Tb. olive oil
  • dash water
  • salt and pepper to taste

In a saucepan with a steamer insert, bring a few inches of water to a boil. Place the broccoli on the steamer basket and cover with the lid. Steam for 1 minute. Transfer broccoli to a large plate in a single layer and allow to cool. Finely chop broccoli. Lightly toast the sunflower seeds in a skillet over medium heat until fragrant and starting to brown. In a large bowl toss together broccoli, apples, cranberries, seeds, and onion.

In a small bowl whisk together dressing ingredients: tahini, vinegar, water, salt, and pepper. Taste and add more water or vinegar if too thick. Pour over broccoli mixture and toss until broccoli is well coated.

Quinoa Black Bean Salad with Chipotle-Tahini Dressing

Wow! Has it really been three months since we’ve posted on here? As everyone else jaunts off on world travels and family trips, we are here, waiting for our little boy to arrive. (It’s so weird to write that still!)


A photo by our amazing friend Kelli, of Kelli-GO Photo, at 33 weeks.

I’m 38 weeks today, and expect him to come anytime from any day now to four weeks from now. This waiting time is kind of weird: we’re two, we’re about to be three, and we know that our lives are about to be irrevocably changed forever. What now is a series of kicks and pushes, and imaginations will all of a sudden be real, without pause, without a chance to absorb it all. We’ll just be thrown into it. But we’re excited–beyond, excited really–to see what this creature is like, what he becomes, and what we’ll learn from him. What an adventure.

Have I mentioned our friends are amazing? Courtesy of Kelli-GO Photo.

Have I mentioned our friends are amazing? Courtesy of Kelli-GO Photo.

We’ve felt so loved and supported, by you all, by our amazing friends–from two amazing baby showers, to the advice, porch sitting, emails, and calls–we feel so, so lucky to be bringing a child into this particular community. And while we wait, we’ve been in major nesting mode–tearing down a pergola, painting the house, setting up the nursery, and cooking tons of food for the freezer. We’ve also inexplicably signed ourselves up for lots and lots of social outings, which inevitably also come with the end of the school year and the beginning of Spring, so I decided to write up this quinoa salad recipe, of which there are a million variations, just because it’s easy and good, and it was the only way I’d have a recipe with an actual photo to post here! I added the chipotle last minute, as I thought it needed a little kick, but of course, you can leave it out, and/or add feta or any number of different veggies or types of beans to the mix. It serves a ton of people, is great for lunch or a picnic, and is healthy.

Enjoy! And I’ll keep you all posted if you keep me posted! xoxo

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Quinoa Black Bean Salad with Chipotle-Tahini Dressing

  • 2 C. white or red quinoa
  • 1/4 C. olive oil
  • 1.5 C. frozen white sweet corn, or fresh corn off the cob
  • 3 C. (or about 2 cans) cooked black beans
  • 3 carrots, grated
  • 4 green onions, chopped
  • 1 pint cherry tomatoes, halved
  • 1/4 C. tahini
  • ~1/4 C. or so apple cider vinegar or lime juice
  • water
  • salt and pepper
  • 2 tsp. ground chipotle chile powder
  • Optional: small bunch of cilantro or chives, chopped

Cook the quinoa in lots of salted water for ~15 minutes, or until done. Drain and toss with olive oil plus a splash of cider vinegar or lime juice. While quinoa is still hot, toss with the frozen or fresh corn. When it cools down to room temperature, add in the black beans, carrot, green onions, and tomatoes.

Stir the tahini and the vinegar or lime juice together until the tahini breaks down into a thick white paste. Add the chipotle, salt to taste, and enough water to make it dressing consistency. Taste and add more vinegar, water, or salt to taste. Toss the quinoa mixture with the dressing, adding extra olive oil or vinegar if it seems too dry. Top with the optional cilantro or chives, if desired. Serve at room temperature or chilled.

Winter Wheat Bowl with Tahini Dressing and Yogurt

We had a really nice holiday in Kentucky with my family, and then in Texas for New Year’s with Garriy’s parents, but we were both relieved to make our way back to home in Knoxville. Too much travel, too much rich food…you know the drill.

The baby is growing by leaps and bounds (he’s around a foot long now!), and I finally felt him kick around in my belly on Xmas eve, which felt like the best Christmas gift ever. Even though it’s frigid in Tennessee right now, our May due date feels like it’s closing in on us already as I near the end of my second trimester. We’re in the process of turning our dining room into a guest room, our guest room into a nursery, and our sunroom into a permanent dining room. Garriy has been working hard to build us a new 10-person dining room table (!!), which is coming along beautifully.

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I’ve been trying to make lunches and dinners easier and more appealing by roasting a bunch of colorful veggies at the beginning of the week. Unfortunately, we tend to gobble them all up before I can get many meals out of them, but I’ve loved having a big bowl of grains with lots of different vegetables on top. This is something I whipped up earlier this week with one of my biggest pregnancy cravings–beets (and plain yogurt? I don’t know why, but I’m thankful for my healthy cravings). It may seem like a lot of separate roasting, but you can do them all on the same baking tray, or do them at the beginning of the week in larger quantities to ease the multiple steps. None of it is supervised cooking though, so I found I could toss them in the oven with a timer while doing yoga and cleaning the house.

Here’s wishing my besties a happy, healthy 2015! Miss you all.

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Winter Wheat Bowl with Tahini Dressing and Yogurt

  • 1 1/2 C. Soft or Hard Winter Wheat Berries (or another whole grain of choice–quinoa, bulgar, etc.)
  • 2-3 beets, beet greens set aside
  • 1 can rinsed and drained chickpeas (or homecooked)
  • 1 sweet potato
  • 1 tsp. curry powder
  • ~4  to 5 Tb. olive oil, divided
  • 4 Tb. Greek Yogurt
  • 4 Tb. feta cheese
  • Salt and pepper
  • Hot Sauce, to serve (optional)

Tahini Dressing:

  • 2 Tb. or more of tahini
  • juice of one lemon (or a few Tb. of cider vinegar)
  • warm water
  • salt and pepper
  • olive oil

Bring a medium pot of salted water to boil and add the winter wheat–simmer for around 45 minutes, checking at 30 minutes for doneness (should be chewy, but not at all hard). If you’re using another grain, cook it accordingly.

In the meantime, preheat the oven to 350. Wrap whole beets in foil and place on a baking sheet. Chop sweet potato into small cubes and season with salt, pepper, and 1-1 1/2 Tb. olive oil. Place on baking sheet. Toss chickpeas with 1-1 1/2 Tb. olive oil, salt, pepper, and curry powder, and place on final third of baking sheet. Test the chickpeas and sweet potatoes for doneness at 15 minutes. Remove them when tender and set aside. Bake the beets for 30-60 minutes, depending on the size, till tender.

Let the beets cool on the side. Chop the beet greens. Heat 1 Tb. olive oil in pan and saute beet greens till tender, seasoning with salt in pepper. While greens are cooking, make tahini dressing. Add the tahini to a bowl or mug and stir in the lemon juice or vinegar. Beat the mixture until it tightens and turns white. Add a generous sprinkle of salt and pepper. Add a dollop of olive oil, and then slowly stir in a bit of water until the dressing is thinned to salad dressing consistency. Taste for salt, seasoning to taste.

Assemble bowls by placing cooked grain on bottom, and then layering cooked beets, beet greens, chickpeas, and sweet potatoes on top. Drizzle each serving with tahini dressing and serve with a dollop of Greek yogurt and some feta cheese. Serve with hot sauce, if desired.

Pasta with Pea Pesto and a Fried Egg

This post could also be called post-Thanksgiving what in the world do you make with only a half bag of frozen peas and literally no other produce. We got back from a visit with my family for the holiday. It was perfect: lots of fires, eating, sleeping, farm-going, and just relaxing. We were so grateful to have a break from what has been a very busy fall.

However, I haven’t gone grocery shopping since well before the holiday and our pickings were limited to the freezer and pantry for tonight’s meal (I also managed to salvage some herbs that have lasted outside through the last few frosts). This is kind of like a reverse carbonara, with the egg sitting on top of the pasta instead of in a creamy sauce, and the peas made into a creamy sauce instead of on top of the pasta. It was a great hearty winter meal with the farm egg on top, but it’s also great (and slightly lighter) without–so, take your pick either way.

Hope you all had a great Thanksgiving. Miss you lots.

peas and egg

Pasta with Pea Pesto and a Fried Egg

  • 1 lb. spaghetti, or other pasta
  • 1 1/4 C. frozen peas, defrosted
  • large handful of herbs (mine were parsley, sage, and chives)
  • 1/8-1/4 C. olive oil
  • juice of 1 lemon
  • zest of 1/2 lemon
  • 1/4 C. almonds
  • 1/4 C. crumbled feta (or more, to taste)
  • salt and pepper, to taste
  • eggs (one for each person)

Bring a large pot of salted water to a boil. In the meantime, make the pesto. Combine the peas, almonds, and herbs in the food processor and pulse till coarsely chopped. Add the juice and zest of the lemon and run motor. With motor running, add enough olive oil to make a smooth paste. Taste for salt and pepper.

Add the pasta to the boiling water. When almost done, fry an egg–one for each person–sunny side up. Reserve 1/2 C. of pasta water and then drain the pasta. Toss the pasta with the pesto and enough water to make a creamy sauce. Toss pasta with the feta and then plate pasta. Serve each pasta portion with a fried egg on top.

Hearty Veggie Stew – lemony chickpea, spinach in coconut milk

What a long hiatus from our food blog! Last month we had an amazing reunion at Sara’s wonderful wedding. The happiness and love surrounded all of us and it felt like we all still lived a block from each other, even if it was just for 48 hours. Though, not surprising, the food and drinks were much better than our college days! Even the late night party pack (buffalo chicken pizza…) far surpassed EBAs! Also, breakfast food truck…salivating… I was lucky to have another friend’s wedding the weekend after so stayed in the US in between. Timing was on my side since Naomi was able to get away for a few days; not an easy feat when you’re a kick-ass resident. We hiked, cooked, sauna-ed and experienced the mountains just starting to burst with color. Did I mention that it was an amazing reunion? Needless to say, I felt a bit forlorn coming back to Switzerland, but luckily, fall is settling in on this side of the pond too – my favorite season.

Why do I love fall? The temperature is ideal for running; you don’t have to gear up in all the layers or calculate your run so you have optimal shade. The smell in the air is a mixture of the leaves turning and the dew in the morning. My favorite holiday of all time – Thanksgiving – is around the corner. And in Switzerland I get to celebrate it TWICE – Canadian Thanksgiving (last night!) and American Thanksgiving. Finally, hearty soups and stews are back! I love anything that has broth so with that I wanted to share this lemony spinach, chickpea, coconut milk stew, which we ate with rice, but you could do with any grain. Most importantly, this is a dish where even my carnivore husband said there was nothing missing and that it was amazing despite it being vegetarian!

Recipe adapted from


  • 2 teaspoon of olive oil
    2 onions
    3 cloves garlic, peeled and minced
    2 tablespoon grated ginger
    3/4 cup of sun dried tomato
    1 large lemon, zested and juiced 2 cups of chickpea
    1 pound baby spinach
    14-ounce can coconut milk
  • Salt/peper to taste

Heat oil then toss in onions, garlic and ginger. Add lemon zest and chickpea to brown. Once browned add in the coconut milk and lemon juice. Add spinach and simmer for 10-15 minutes. Season to taste!


Breakfast at Sara’s Wedding Tent

Cauliflower Spread

Wow, over a month since any of us have posted! That must mean we’re all very busy!

We’ve been entertaining a bunch, working on finishing a semester and two upcoming exhibits, and working a ton on the house–painting, gardening, cleaning up the winter debris. Unfortunately, that has also meant ignoring blogging.

I cooked this cauliflower spread the other night before a dinner party with friends on our back patio (pictured above a few weeks ago before everything started blooming…). It continues my obsession with vegetable-based spreads for crackers and bread. It would be good with Indian flavors or Middle Eastern flavors too–next time I try it, I think I’ll add some curry powder or Dukkah, but this simple version was great too with herbs from our herb garden. Hope Spring is treating everyone well!



Cauliflower Spread with Crostini

adapted from Cauliflower Spread, Better Homes and Gardens

  • 1 head cauliflower, cut into small florets
  • juice of 1 lemon
  • 2-3 oz. goat cheese (or substitute feta)
  • 1 tsp. fresh oregano, minced
  • 1 tsp. fresh chive, minced
  • 1/4 C. or more olive oil
  • salt and pepper
  • 1 baguette, toasted, or crackers

Steam the cauliflower until very tender in the microwave or on the stovetop. Add cauliflower and all other ingredients except for olive oil to food processor. Drizzle in the olive oil till desired consistency is achieved, and process till very smooth. Taste for salt and pepper. Garnish with extra olive oil and snipped oregano. Serve with toasted baguette or with Wasa or water crackers.


Swiss Chard and Chickpeas with Beet-Yogurt Salad


Wow, it has been too long since our last post!

Last night, as we settled in at home with a snow storm blanketing our area, I wanted to make something healthy but hearty. I had a few roasted beets in the fridge that I’d thrown in the oven the night before and so I figured I’d make something with them. Inspired by some recent Russian cooking, I wanted to make a beet salad and put it on top of grains, but I also wanted some protein, so I improvised this chard and chickpea stew to go with it. I only had a bit of Israeli couscous and a bit of bulgar, so I mixed them together in this recipe to stretch them. You don’t need to go to extra trouble to make both unless you want to, but the bulgar adds a nice texture to the softer Israeli couscous.

This was pretty great–I wish I’d had some fresh herbs to stir in it, but hey, it’s February, and it was also pretty good without.

Miss you ladies–enjoy the snow! I think at this point it has hit the West coast, the South, and now is headed up to New England, so we’ll all get some snow (except Aya)!

Beet Yogurt Salad

Swiss Chard and Chickpeas with Beet-Yogurt Salad

  • 1 C. coarse bulgar wheat
  • 1 C. Israeli couscous
  • water
  • 2 Tb. olive oil, divided
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1/8 tsp. caraway seed
  • 1 bunch swiss chard
  • 1 can rinsed and drained chickpeas
  • 2 beets, roasted or microwaved till tender
  • 1/2 C. Greek yogurt
  • 1 1/2 lemons + 1 tsp. lemon zest
  • salt and pepper, to taste

Add 1 Tb. olive oil to saucepan and saute raw Israeli couscous till light brown. Add 1 1/2 C. water and a pinch of salt and cook over low for about 15 minutes, or till water is absorbed. In the meantime, cover the bulgar slightly with water and a pinch of salt in a covered microwaveable dish and microwave for 5 minutes. Let both grains sit and steam in their pans when done.

Saute the onion in remaining 1 Tb. olive oil till soft and brown. Add the garlic and saute 1 minute. Add the swiss chard and caraway seed. When the chard is just beginning to wilt, add the chickpeas and salt and pepper to taste and saute over medium heat.

While the greens are cooking, peel and dice the beats. Add the yogurt, 1 tsp. lemon zest, and juice of 1 lemon. Season with salt and pepper to taste and place.

Finish the greens off with juice of 1/2 a lemon and taste for seasoning. Toss the bulgar and couscous together lightly with a fork. Serve the greens and chickpeas atop the grains and top with a bit of beet salad.

Coconut Mashed Sweet Potatoes

Lane's End Horse Farm, Courtesy of my sister-in-law, Liz.

Lane’s End Horse Farm, Courtesy of my sister-in-law, Liz.

Happy belated Thanksgiving everyone! We had a great trip to Kentucky with the whole family, including my future sister-in-law Ana Carolina, and her parents, fresh in from Colombia. It was a hectic, but great holiday with tons of family packed in the house–we went on a horse farm tour, had a wonderful Thanksgiving dinner at my aunt’s, and had a lovely afternoon out at my Uncle David and Aunt Leigh’s farm hangout, “Camp David.” In addition to roasting marshmallows and cooking soup over an open fire out at the farm, we salvaged old barn wood for a new coffee table, picked lots of fun greenery for winter decorating, and enjoyed the sunshine. My generous aunt and uncle sent us home with a homemade tobacco stick Christmas tree (also barn salvaged) for our front porch, and more butternut squash, sweet potatoes, and icicle radishes than could fit in our fridge.

The farm bounty inspired me to make a recipe I’ve made a few times now–so simple, it really doesn’t really warrant a recipe, but I made it recently and folks liked it, so why not? Mashed sweet potatoes are really amazing made with coconut oil instead of butter. Tonight I added some garam masala for fun, but don’t worry about adding it if you’re not feeling it. That’s the gist, and here it goes.

Mashed Sweet Potatoes on a gorgeous handmade Colombian trivet from  future inlaws, the Gomez Bridge family.

Mashed Sweet Potatoes on a gorgeous handmade Colombian trivet from future inlaws, the Gomez Bridge family.

Coconut Mashed Sweet Potatoes

  • 4 large sweet potatoes, peeled and cubed
  • 1 Tb. or more coconut oil
  • 1 Tb. olive oil
  • potato cooking water 
  • salt and pepper
  • Optional: garam masala and a squeeze of lime

Boil a large pot of water and add plenty of salt. Add potatoes and cook till tender. Save at least a 1/4 cup of the cooking water when the potatoes are done in a bowl on the side. Mash the sweet potatoes with a potato masher or by putting them through a ricer. Add the oils while hot, and add enough cooking water to whip them up in a nice texture. Add salt and pepper to taste. Add garam masala if desired and taste for spice. Serve hot with a squeeze of lime if desired.

Rice Cooker Mushroom Risotto

The fall has been great, but so busy with travel and work. Thus, it has been a while since I’ve posted. I feel bad having this recipe be yet another risotto (which is one of my go-to meals), but I couldn’t resist since a) I figured it was better to post a normal weekday meal than nothing at all and b) since this technique is new and a pretty big time saver.

There is this myth that risotto is hard to make and requires all sorts of stirring and effort, neither of which is true in my book, but this recipe truly nips that myth in the bud. Indeed, I made this risotto, mainly unattended in my rice cooker, while doing a yoga practice in my living room. In fact, it was so easy that it makes me hopeful that it (and more recipes like it) will encourage and help me to both exercise and get dinner on the table post-work in a timely manner. I can also see rice cooker risotto as a great way to easily put together a dinner-party worthy dinner when you’re slim on time. And while Naomi’s last post on slow-cooker pork almost convinced me that I probably need a Crockpot, in the meantime here’s one more use for it’s alternative, the rice cooker–that seemingly one-use appliance.


Rice Cooker Risotto

Rice Cooker Mushroom Risotto

adapted from Rice Cooker Risotto Recipe, My Baking Addiction

  • 4 Tb. olive oil, divided
  • 16 ounces baby portabella mushrooms
  • 2 cups Arborio rice
  • 1 onion, finely diced
  • 1 clove garlic; minced
  • 1 cup dry red wine
  • 4 1/2 cups veggie broth, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup grated parmesan cheese
  • 2/3 cup frozen peas; thawed
  • juice of 1/2 lemon
  • 1 Tb. fresh sage or parsley, chopped; optional

Heat 2 Tb. olive oil in a medium skillet over medium heat. Saute onion till soft, about 5 minutes. In the meantime, make sure that your stock is hot (microwave it or heat on stove). Add mushrooms to onions in saute pan and cook until soft and slightly browned; about 5-7 minutes. Remove from heat and set aside.

Add remaining 2 Tb. olive oil to rice cooker bowl. Add the rice and stir to coat evenly. Add garlic, wine, two cups of stock, and pepper to rice cooker and stir to combine. Close your rice cooker and begin the cooking process by turning it to “Cook.” Cook for 10 minutes. Open lid and stir in mushrooms and remaining stock. Continue cooking for 17 minutes. Stir in cheese, peas, lemon juice, and fresh herbs, if using. Serve immediately.