Mushroom Risotto

Vegetarian / vegan entree that you will love.

This mushroom risotto is total comfort food. Creamy, flavorful, warm, and great with bread and wine. You’ll put this in your regular rotation soon, and don’t be afraid of making risotto, I got you.

Prep time: 10 – 15 mins
Cook time: 45 mins.

Ingredient List:
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* 1 Cup Arborio rice (risotto)
* 32-48 oz. veggie broth
* Olive oil
* 1/2 small dice onion
* 8-16 oz Crimini / Baby Bella mushrooms
* Frozen peas
* Earth Bound Butter (vegan) – or butter
* Salt & pepper
* Nutrional Yeast (vegan) – or Parmesan if you prefer

Equipment:
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Large sautee pan
Wood spoon
Lid to cover

Instructions:
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1.) Heat pan (med-high), add 1-2 tablespoons olive oil, add sliced mushrooms (caps only), season with salt and pepper; once cooked, remove from pan and reserve to side; add another tablespoon of olive oil, rice and onion, sautee until onions are translucent and rice is slightly brown, turn down heat to med-low.
2.) Carefully add 2 cups of broth, watch out for lots of steam. Bring broth and rice to a boil, cover and simmer until liquid is almost gone. Add another 2 cups of broth, return cover and simmer again. Rinse and repeat one more time.
3.) At this point, there should be a thick sauce and rice should be almost fully cooked. Return mushrooms to rice, add 1/4 cup of frozen peas and 1 cup of broth. Cover and simmer for another 10 mins.
4.) Remove cover and add 2 tablespoons of butter (your choice, vegan or regular) and either 2 tablespoons nutritional yeast (vegan) or 1/4 cup grated Parmesan cheese. Stir until well incorporated and fully melted. Add 1 tablespoon of olive oil, stir into risotto. Keep adding, adjusting the amount of cheese and broth to get a nice sauce for your risotto.
5.) Here we go… I prefer a risotto that falls and is not stiff. Basically, when you scoop some onto a plate, it should spread out (fall) a bit with a nice sauce to it. If your is too thick, add more broth until you get the consistency you like. Gordon Ramsey would be proud.
6.) Serve with bread and salad.

PRO- TIP: If you aren’t veggie, you can add scampi shrimp to the last step to take it up a notch.

Plating / final steps / drink pairings:
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Serve with fresh baked baguette / french bread, butter, salad, and wine – of course.

Suggested toppings:

* Fresh cracked black pepper
* Fresh parmesan cheese

Drink paring:

Dry white wine, Chateau St. Michelle Riesling is our current favorite. Not expensive and you can get it at Wal-Greens / CVS.. I know!!!