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Srv: 235 g | Cal: 210 | Fat: 1.5 g | Sat Fat: 0 g | Col: 0 mg | Carb: 45 g | Fib: 3 g | Pro: 18 g

Wild Mushroom and Asparagus Risotto

I’m pretty sure that somewhere in my future there will be a cookbook devoted just to Italian cuisine. And no self-respecting Italian food lover would be caught dead without a special Risotto recipe on hand, so here is one for my mushroom lovers out there! This is creamy and delicious.

MAKES 6 SERVINGS

6 cups (1.41 ml) vegetable broth

¼ cup (10 g) dried wild mushrooms

½ cup (120 ml) hot water

3 tablespoons grapeseed oil

¼ cup (55 g) Earth Balance

¾ cup (70 g) coarsely chopped fresh mushrooms

(such as porcini, chanterelles, crimini,

portobello)

1½ cups (200 g) asparagus, cut into 1-inch pieces

Salt and pepper to taste

2 garlic cloves, minced

1 small onion, finely chopped

⅓ cup (55 g) shallots, finely chopped

1 cup (200 g) Arborio rice, uncooked

⅓ cup (75 ml) white wine

½ cup (40 g) vegan Parmesan cheese

1 teaspoon white truffle oil (optional)

1 teaspoon chopped chives, for garnish

In a large saucepan add the vegetable broth, cover and keep warm over low heat. Place hot water in a medium size bowl and add the 2 ounces of dried mushrooms. Allow to sit for about 20 minutes, or until the mushrooms are soft. Then add the mushrooms and the hot water to the vegetable broth.

In a large sauté pan over medium-high heat, add 1 tablespoon grapeseed oil and 1 tablespoon Earth Balance. Add the fresh mushrooms and asparagus, and sauté until lightly browned, about 10 minutes. Season with salt and pepper to taste, remove from heat and transfer to a medium size bowl. Using the same large saucepan, heat the remaining grapeseed oil over medium heat and add the onions and shallots, stirring, until soft, about 5 minutes. Add the garlic and remaining Earth Balance and sauté for 1 minute. Add the rice and stir until well combined. Add the wine and stir until the wine is absorbed. Add 1 cup of the warm broth and cook over medium heat, stirring constantly, until nearly absorbed. Continue adding the broth ½ cup (118 ml) at a time, stirring frequently and letting each additional broth be absorbed before adding more. Continue adding the broth until the rice is tender and creamy, about 30 to 40 minutes.

Stir in the sautéed mushrooms, asparagus, and parmesan cheese to the rice, and season with salt and pepper to taste. Garnish each serving with a sprinkle of chives, and the white truffle oil (if using).

Srv: 383 g | Cal: 320 | Fat: 0 g | Sat Fat: 3 g | Col: 0 mg | Carb: 47 g | Fib: 5 g | Pro: 11 g

DESSERTS

Mini Rustic Pear Tarts

Reinvent the classic tea party in your own home with these delectable pear tarts. You can use mini tart pie pans or mini pie pans to serve these sweet treats. Once baked, they are about four inches across, so count on a generous serving.

MAKES 6 SERVINGS

1 recipe pie dough, divided into 6 equal balls (see

page 267)

4 Bosc pears, peeled, cored, and thinly sliced

1 tablespoon cornstarch

½ cup (120 ml) freshly squeezed lemon juice

½ cup (100 g) packed light brown sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ cup (60 ml) plus 2 tablespoons agave nectar

1 tablespoon boiling water

½ cup (55 g) sliced almonds, toasted

Preheat the oven to 375° F (190° C).

Roll out the dough and cut into four 6-inch circles; place in the mini tart pans, trimming excess dough from the edges. Place the pans on a baking sheet and chill 15 minutes.

Leaving the tart shells on the baking sheet, place them in the oven for 7 minutes to partially bake. Meanwhile, place the pears, cornstarch, lemon juice, brown sugar, cinnamon, nutmeg, and cloves into a medium bowl and toss well to combine. Reduce the heat to 350° F (180° C). Remove the tart crusts from the oven and fill with the pear mixture. Return the tarts to the oven and bake 22 to 28 minutes, or until the crusts are golden brown and the pears have begun to caramelize.

Meanwhile, in a small bowl, make the