The key to any risotto is you have to stay on top of it – so pour a glass of your favorite beverage, turn on some music, and plan to stir for about an hour. It’s worth it. This Mushroom Risotto will please everyone: meat-eaters and plant-based eaters alike. The mushrooms give it a hearty, meaty taste that truly satisfies. Non-vegans might want to add some grated parmesan or pecorino – add it when you add the peas, or just sprinkle a little bit on top when serving.

Mushroom Risotto

Ingredients:

• 2 T Extra Virgin Olive Oil
• 1 shallot, thinly sliced
• 1 cup of sliced mushrooms (I like baby portobello)
• 14 oz can of quartered artichoke hearts, drained
• 1 1/2 c Arborio rice (or other small-grained rice)
• 3/4 tsp Kosher salt
• 1/2 c white wine
• 4 c vegetable broth or stock, divided
• 1 c frozen peas, thawed
• 1/2 c grated parmesan or pecorino cheese (optional)

Instructions:

Heat a Dutch oven or a large pot over medium-high heat. Add olive oil. When the oil is warm, add sliced shallots and stir until they are translucent, about 2 minutes.

Add mushrooms, cook and stir until they lose their liquid and soften, about 5 minutes.

Add artichokes. Stir until warmed and they start to brown a bit – about 5 minutes.

Add the rice and salt. Stir the rice to coat in olive oil (add a little bit more oil if needed) and let it begin to brown. Cook and stir for about 3 minutes.

Add the white wine; cook and stir until just about absorbed, about 4 minutes.

Add 1 1/2 cup of the broth. Bring to a simmer and cook, stirring frequently, for 15 minutes.

Add another 1 1/2 cups of broth. Continue cooking and stirring frequently for another 15 – 20 minutes or until mostly absorbed.

Add 1 cup of broth, simmer and stir even more frequently for another 10 minutes.

Add the peas (and grated cheese if using) and stir just until warmed through.

Serve with a little drizzle of olive oil.

Tiptoeing into a plant-based diet? You’re welcome here!

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