Easy vegan risotto


I don’t know if it’s a side effect of MrMan getting older, but I’ve recently been revisiting some of the foods I made more of before he was born. They’re not always foods he loves, but he’ll usually eat enough to call dinner done.

Last night, I made a risotto. As I look in my archives, I see it’s not that different from something I made a lifetime (MrMan’s plus some) ago. But I was much more  haphazard in concocting last night, and it turned out pretty yummy. Forgive the lack of measurements; apparently that was reserved for life before children.


  • 8 oz (is that what one of those containers is?) of mushrooms, sliced
  • Tablespoon or so of olive oil
  • Small onion, chopped
  • Arborio rice
  • Broth – I used Better than Bouillon, mixed into water
  • Frozen kale, about 2/3 of (1 lb?) package
  • Pumpkin puree, about half a can
  • Walnuts


  • Heat water in a large pot. It shouldn’t be to boiling, just hot.
  • Meantime, wash and slice mushrooms. Saute (but not technically, since no fat is involved – what do you call that?) in pan. We have one that we love – Sam calls it our paella pan – sort of like a big soup pot, with 2/3 of its height missing. Once mushrooms are browned and juicy, put aside in bowl.
  • While mushrooms are cooking, chop onion. After you’ve emptied the pan of mushrooms, add a bit of olive oil and then saute the onions.
  • Do whatever you’re going to do to turn the hot water into broth. Keep it hot on the stove.
  • Once onions are glistening, add arborio rice. Stir. Heat until all of the grains are coated and glistening. Add a few ladles of broth. Gently stir. Keep heat around medium-low, a gentle simmer.
  • Fold a few pieces of clothing from dryer.
  • Once broth is absorbed, stir in a few more ladles of broth. Add random herbs.
  • Alternate between clothes-folding and broth-adding (once last few ladles have been absorbed). Feel like a domestic goddess.
  • Defrost frozen kale in microwave.
  • Test rice for doneness – not too mushy, not too crunchy. Overall aim is creamy, but with individual grains. Stir in mushrooms and kale along with what you anticipate to be last batch of broth.
  • Mix in pumpkin puree.
  • Add walnuts, and pepper to taste.

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