RICHMOND, Va - Culinary Expert and friend of Virginia This Morning, Shayne Rogers is back with us in the Kitchen and shares her tasty and hearty Risotto with Caramelized Mushrooms and Thyme. She finished off the meal with her Frozen Chocolate Sandwiches, a tasty treat that can cool you down this summer.
Faster Risotto with Caramelized Mushrooms and Thyme
1 T Olive Oil
2 c chopped mushrooms
1 c chopped onions
1 ½ c vegetable broth
2 t cornstarch
1 15 oz can navy beans, drained and rinsed
½ lb baby spinach
2 c pre-cooked brown rice
Zest and juice of a lemon
1 T fresh thyme
¼ c crumbled goat cheese
Note: Please notice that the rice in this recipe needs to be pre-cooked.
Heat oil in a large non-stick saucepan over medium-high heat. Add mushrooms and onions and cook stirring frequently until vegetables take on a golden brown color. Stir together broth and cornstarch. Add beans, spinach and rice to saucepan. Stir in broth mixture. Cook, stirring often, until liquid comes to a boil and spinach wilts. About 3 minutes. Remove from heat and stir in lemon zest, juice, thyme and goat cheese. Enjoy.
Frozen Chocolate Sandwiches
30 Chocolate Wafers
4c confectioner’s sugar, sifted
1 cup butter, room temp
1 t vanilla extract
2/3 c miniature chocolate chips
Lay half of chocolate wafers on a baking sheet. Mix sugar, butter, extract and salt with an electric mixer until uniformly combined. Fold in chocolate chips with a rubber spatula and spread on 15 wafers. Top these with the rest of the wafers and place in the freezer for at least an hour or wrap them on plastic wrap and freeze for up to a week.