Food Time – A Many Mushroom Risotto

I don’t know if you knew this about me but I LOVE mushrooms. I think they are one of the greatest things out there, cooked, raw, mashed into a paste anyway you can think it up I want to eat them. So a couple of weeks ago during a meal prep day I decided to make some delicious Many Mushroom Risotto, and it was so tasty!   Just for the fun of it I made this one vegan and trust you don’t lose any of the delicious creaminess or flavour you would get had I used butter and cheese, plus it cuts the fat/calorie content so it ends up being a super healthy meal.

Enough talk, I am sure you are all salivating so here is the recipe, I hope you enjoy it as much as we did.

Many Mushroom Risotto:

Serves 8-10 as a main meal

mushroom risotto1.5 cups Arborio rice
2 tbsp oil (I used grape seed oil it’s better for frying)
4 cups Vegetable stock (I use homemade, but if you need to get store bough get organic)
1 small Yellow Onion, diced
3 cloves Garlic, finely chopped
3 Leeks, white and light green parts chopped
1 Tbsp fresh Lemon Juice
4 sprigs of Thyme, finely chopped
1 Portobello Mushroom, diced
*4oz (250g) Cremini Mushrooms, diced
*4oz (250g) Oyster Mushrooms, diced
Salt and Pepper to taste

1. Prepare all ingredients so that you can easily toss them in, a lot of stirring is involved and you don’t want to let your risotto burn because something wasn’t already chopped up.

2. Heat half the oil in a large skillet or stew pot.  Once oil heats up add in all of your mushrooms, cook them down until they are soft 5-7 minutes.  Once cooked remove and set aside.

3. Add other half of oil to pan and heat, once heated add in leeks, onions and garlic cook for 2-5 minutes until the onions become soft and translucent.

4. Add in arborio rice stir in dry rice for about a minute to coat with all the juices that are going on in the pan.  Add in 1 tbsp of lemon juice, stir until evaporated.

5. Add 1/2 cup of broth to the rice mixture and stir until completely absorbed, then add in another 1/2 cup of broth.  Continue this until all of the broth is gone, stirring constantly. This should take 20-25 minutes and is a great arm workout, for one arm at least.

6. Once all broth is added into the mixture add the cooked mushrooms, fresh thyme and salt and pepper to taste. Stir until well combined and serve immediately.

*these sizes are just one prepackaged container of mushrooms, also if you want to add more go for it, it will be super delicious!

Let me know what you think of this recipe.   I hope to be back blogging on a regular basis shortly.  School is starting to calm down (not really but I keep telling myself this) and my work and life schedule is starting to actually find a nice balance.  I hope to bring you more updates, workouts, yoga routines and recipes soon.

Happy Thursday everyone!


Delicious Food to Warm the Belly

First order of business I have finally gotten around to putting some links on the Eats page, so hopefully that will make food searching easier for all.

This morning I went on my first swim of challenge #2, and I forgot how amazing swimming was.  The smell of the salt water pool, the humidity hugging you with it’s warm arms before you jump in the cool but warm pool, oh it was so glorious. Despite me being totally upstaged and outperformed by a woman in her 50s it was awesome and I got a nice sweat on…one other thing I forgot happened while swimming.

This mornings swim looked a little like this:swim

The whole thing took me about 30minutes, with quiet a few breaks in the middle, but it felt awesome, it was definitely encouraging to get my butt back in the pool. And now with the maiden voyage complete I won’t be so shy to jump in the pool next time.

Now for something a little bit more delicious than recounting the amazing adventures of my inaugural swim, a delicious recipe.

Salmon Dill Risotto

I love risotto, it is one of my go to’s for comfort food, but my stomach has issue with too much cooked dairy, now yes this recipe does have some cheese in it but more often than not I totally eliminate the butter and cheese in the recipe and it always turns out just as delicious as regular risotto would be with less fat and less belly pains.

Serves 6 – Calories 515.7 – Fat 18.0g – Saturated Fat 5.3g –
Sodium 664.5mg (this might be off as I use homemade broth) – Carbs 27.7g – Fiber 1.5g – Sugar 0.1g


1.5 cups Arborio Rice
2 tsp olive oil
3 shallots diced
1 medium Bell Pepper chopped
1.5 cups chopped fresh Spinach
1 cup chopped light Feta Cheese
3 Salmon Fillets
4 cups homemade chicken broth (or no salt broth)
0.5 cups dry white wine *
3 tbsp dried dill (or less if you aren’t a huge dill fan)
Juice of 1/2 a lemon
Pepper to taste


Coat the salmon fillet with about 1/2 tbsp of dried dill and pepper, cook in a large frying pan – has to be big enough to make the risotto in afterwards.  I don’t use oil because I find the fish is oily enough, but if you would like you can spray the pan with some olive oil or cooking spray.  Once salmon is cooked through break it apart and set aside.

Heat the 2tsp of oil in the same frying pan used for the fish.  Use the oil to pick up all the brown bits of fish left in the pan.  Add shallots and cook until no longer raw, about 3 minutes. Once shallots are cooked add 1.5 cups of Arborio Rice, mix coating rice in oil and cooked shallots, stir around for about 1 minute.  Once rice has been mixed in to oil and shallot mixture add 1/2 cup of wine, stir until the wine has been absorbed by the rice. Then add 1/2 cup of broth, stir until absorbed.  Continue this method until you are out of broth.  This should take about 20-25minutes.

When adding the last 1/2cup of broth also stir in the left over dill, bell pepper and spinach, mix until broth is absorbed, by the time the broth is all gone the spinach and pepper should also be cooked, now add in spinach and salmon.   Stir until everything is thoroughly mixed together. Then serve and enjoy.

* you can omit the wine by adding in additional broth.