Quick Mushroom Risotto
/What is it like?
- Hearty
- Zesty
- Excellent leftovers
Recipe
6 Servings, Prep 15 min, cooking 25 min
1 cup arborio rice
1 onion, diced
3 cloves garlic, crushed
1/4 cup olive oil, plus extra to taste
12 oz white mushrooms, quartered (so the pieces are thick and don’t cook too quickly)
3 cups vegetable stock (or more if needed)
1/2 cup white wine, plus 1 tbsp
3 sprigs fresh thyme (can add whole stems and leaves, then remove prior to serving) OR 3/4 tsp dried thyme
1/2 cup diced parsley
1/4 cup gluten free low sodium soy sauce
Spices: 1/8 tsp black paper, 1 dash of cayenne, a dash of curry powder, optional, salt to taste
1 lime, juice and zest OR substitute lemon
Directions:
- Dice the onion. Place a large, wide pan over medium heat. Add 1 tbsp olive oil along with the onions. Turn burner down to medium low and sauté for 5 minutes.
- Meanwhile, zest and juice the lime and reserve until needed.
- Add the garlic to the pan and sauté for 1 minute.
- Turn the burner up to medium. Add 1 cup rice and 1/2 cup white wine. Stir until most of the wine has been absorbed. Then add 1 cup of broth, and bring to a simmer. Stir every few minutes. Add the parsley, thyme, spices, lime juice, and 2 tbsp olive oil.
- Once most of the stock is absorbed add the second cup of stock along with the soy sauce, stirring occasionally.
- Heat a second pan over medium heat and sauté the mushrooms in two batches, for about 4 minutes, just until they start to not look raw. Once the second cup of stock is almost absorbed by the rice, add 1 more cup of stock and the mushrooms to the rice. Simmer until mostly absorbed, stirring occasionally.
- Once the stock is almost completely absorbed, turn off the the burner and season to taste, adding the lime zest, salt or pepper as needed. Note: the rice should be al dente or just cooked (depending how you like it)—if it is not cooked to you liking add more broth and simmer just until it is absorbed. Serve warm and enjoy the leftovers!
