Name: Amaranth "Risotto" With Mushrooms
Cook time: 15 minutes
Total time: 30 minutes
Yield: Makes 4 servings
Ingredients: 1 ounce dried porcini mushrooms (about 1 cup); 2 cups boiling water plus 2 1/2 cups cold water; 6 tablespoons unsalted butter; 2 tablespoons olive oil; 1 large yellow onion, finely chopped (about 1 1/2 cups); 2 cups amaranth; 1 1/2 teaspoons salt, or to taste; 3 garlic cloves, finely chopped; 1 pound sliced mushrooms (white, baby bella, cremini, or a mixture); 1 tablespoon soy sauce; 3 tablespoons sherry (any type from dry to cream); Freshly ground black pepper to taste; 1 teaspoon chopped fresh thyme, or to taste

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Amaranth "Risotto" With MushroomsKemp Minifie

No offense to traditional risotto lovers, but risotto made with amaranth is so much easier because it doesn't require 20 minutes of near-constant stirring. Just leave your amaranth to bubble slowly on the back of the stove, while you sauté our mushrooms for the buttery topping.

Dried porcini mushrooms bump up the woodsy flavor of the topping, while their soaking liquid becomes a deep, mushroomy stock in which to cook the amaranth. This risotto is ideal for Meatless Mondays and will please all your vegan friends to boot, but if you are craving some cheese, 1/4 to 1/3 cup of Parmesan stirred into the risotto at the end will give it that extra boost that only Parmesan can deliver. Or keep it vegan and pass a bowl of grated cheese separately for those who want it.

Recipe notes

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