Have you noticed the new pink packaging in the mushroom aisle? No?
The Mushroom Council has brightened up our grocery buying experience by surrounding their wares in bright pink as part of Breast Cancer Awareness. Since 2002, the Mushroom Council has invested more than $750,000 in grants to City of Hope for research on mushrooms and cancer, and this fall, the Council will provide an additional $50,000 to continue funding this important research.
So what is City of Hope? City of Hope is a leading research, treatment and education center for cancer, diabetes and other life-threatening diseases and is designated as a Comprehensive Cancer Center, the highest honor bestowed by the National Cancer Institute.
Sounds good to me.
Add to that mushrooms are delicious. They’re meaty without containing meat, flavorful, low in sodium, high in vitamins, low in calories, fat and cholesterol free, great when paired with other ingredients and yet just as good on their own.
My husband isn’t a big fan, but oh, I am. I sneak them in to soups, stews, sauces and stir-fry. And when he isn’t home? I saute up a package full and that’s what I have for dinner. Mmmm, buttery.
I need to stop writing like this or I’m going to drool.
Instead, I’ll share this fantastic mushroom risotto recipe with you. I think you’ll enjoy it!
Mushroom Risotto with Asparagus and Peas
- 2 tablespoons olive oil
- 1 Onion, chopped
- 1 tablespoon wet minced garlic
- 3/4 cup Arborio rice
- 1 pound Mushrooms, sliced
- 1 cup frozen peas
- 1/2 pound asparagus spears, chopped
- 3 cups chicken stock
- 2 tablespoons butter, cubed
- 1/4 cup parmesan cheese
Heat the oil and add the onions and garlic, stir over medium heat until onions are translucent. Add the mushrooms and saute for a 2-3 minutes.
When tender, add the rice and stir until the rice grains are evenly coated with oil. Add 1/2 cup of chicken stock and simmer over low heat until all the stock has been absorbed.
Add the remaining stock, 1/2 cup at a time, stirring constantly until all of the stock has been absorbed. Repeat until 3/4 of the stock is used.At this point, add in the asparagus and peas.
Add the remaining stock and cook another 7-10 minutes until the rice is completely cooked. Stir in the parmesan cheese and bits of butter. Season with salt and pepper, as desired. Serve and enjoy!
I want to also share with you a little gift, courtesy of the Mushroom Council. (I wish I had it myself, especially that saute pan. Swoon.) It’s a great prize pack, and so easy to win. This Healthy Cooking Essentials prize pack includes a mushroom slicer, Cuisinart 5 Quart sauté pan and the “My Plate for Moms” nutrition tip guide (ARV: $100).
Entries are accepted through October 15 at 11:59pm EST. US Addresses only, please. Prize is courtesy of and responsibility of the Mushroom Council.
For a chance to enter and win, please complete the following requirements and leave a separate comment for each on this post, including links to your original tweets.
- Follow the @MushroomChannel on Twitter.
- Like the Mushroom Channel Facebook page.
- Answer the following question in the comment section below: “How do you support Breast Cancer Awareness Month?”
- Tweet the following:
- RT @MomItForward Join @MushroomChannel #gno party 10/4 (9-11 ET) on Health & Breast Cancer Awareness http://bit.ly/ocf23i #Mushrooms PLS RT
- RT @MomItForward GIVEAWAY! Enter 2 win a Healthy Cooking Essentials Prize Pack (3 Winners) http://bit.ly/pbeTI5 #gno #Mushrooms PLS RT
On a side note, I’d like to invite you to join me on Tuesday, October 4th for a Girls Night Out (#GNO) Twitter party. We’ll be tweeting with @MomitForward and the @MushroomCouncil from 9-11pm EST. Also, Mom It Forward is having ANOTHER giveaway of their own here – Check it out!
*Disclaimer – I was compensated by the Mushroom Council for this post, but all thoughts are 100% my own.