We made dinner for some friends last weekend who love risotto. It’s always tough making a dish someone loves because it might not meet their standards… However, this recipe will not fail you! Many people have the misconception that risotto is very unhealthy because it is loaded with butter or cream but this recipe is super simple as long as you are willing to give it a little TLC. The way you cook it makes all the difference and gets you that nice creamy texture that is oh-so good.
- 6 cups vegetable broth, divided
- 3 Tbsp olive oil, divided
- 1 lb portobello mushrooms, thinly sliced
- 1 lb white mushrooms, thinly sliced
- 1-2 leeks, thinly sliced
- 2 shallots, diced
- 1½ cups Arborio rice
- ½ cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives (can use green onions too)
- ⅓ cup freshly grated Parmesan cheese (can eliminate if looking for a vegan version)
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and leeks, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, chives, and parmesan. Season with salt and pepper to taste.
Photo Credit: Simply Recipes