Risotto is a simple comfort food I love. Many people think it is too hard but if you can stand and stir a pot (building muscles, lol) for 20-25 minutes you can make this! I personally think risotto is creamy and rich enough without cheese or cream that I don’t add it making it delicious vegetarian/vegan meal.
Mushroom Risotto
Makes 4 servings
4 c mushroom broth (used Pacific Organic Mushroom Broth)
2 shallots, finely chopped (about 1/4 c chopped)
1 clove garlic
2 TBSP extra virgin olive oil
1 TBSP Earth Balance Organic Coconut Oil Spread,
2c sliced Baby Bella/ Cremini Mushrooms
1 1/2 c arborio rice
1/2 c white wine, Pinot Grigio, or extra broth
1/2 tsp chopped fresh thyme, plus extra for garnish
Heat broth in a pan and warm, do not bring to a boil. In a pot heat 1 tablespoon of olive oil, medium, and cook shallot until tender. Grate garlic into the pan and continue to saute shallot and garlic. Add coconut spread and thyme to the pot. When coconut spread has melted add mushrooms. Cook mushrooms until tender and all the moisture has evaporated. Add additional tablespoon of oil and add rice. Cook rice, stirring constantly, until rice is coated with oil and starts to turn translucent, about 5 minutes. Now comes the point where you will have to stir the mixture constantly. Add wine and cook, stirring constantly, until all the wine has been absorbed. Add broth 1/2 a cup at a time stirring constantly until the broth is absorbed. Continue to add 1/2 a cup, while continuing to stir constantly, until all the broth has been absorbed. Risotto is done when all the broth has been absorbed and the rice is cooked to al dente, about 20 minutes. Spoon into bowl, top with fresh thyme. Enjoy!
