Risotto is one of those “labors of love” dishes. It takes tending to while it cooks, so you have to remain present in the task. I can do that on my yoga mat, but in the kitchen, it’s a whole other story!
I haven’t made risotto since I decided to quit drinking and began my journey of sobriety 12 years ago. Risotto is often made with white wine, and that’s my kryptonite: white wine. But I don’t let alcohol into my home at all, so cooking with it is not an option.
I keep seeing posts in my social media feed about folks doing a “Dry January”. I thought why not expand that into food as well so I created this delicious vegetarian mushroom risotto. I hope your family loves it as much as mine did.
Ingredients :
- 2 Tablespoons olive oil
- 1 small chopped onion
- 1 ½ cups Arborio rice
- 1- 8 ounce package Baby Bella mushrooms
- 5 cups water
- 5 teaspoons organic better than bouillon seasoned vegetable paste
- ½ cup Parmesan cheese
- ½ cup cubed Provolone cheese
- Salt and pepper to taste
Place mushrooms and onion in the food processor and chop.
Heat oil in a large saucepan. Add onion and mushrooms and sauté over medium-high heat, stirring constantly for 2 minutes. Add rice and stir until thoroughly mixed. Add one cup of water and one teaspoon of bouillon. Keep the heat on medium-high and stir sporadically as the water is absorbed. Once it looks to be absorbed, add another cup of water and another teaspoon of bouillon. Keep repeating this step until 5 cups of water and 5 teaspoons of the vegetable paste have been added. Rice should be al dente.
Turn down heat and add cheeses, stir until melted. Salt and pepper to taste.
I chose to serve the mushroom risotto with sautéed fresh green beans, but any additional vegetables would be lovely.
