I love the Farmer’s Market and just recently visited one in my area. I bought some really nice fruit, veggies, and mushrooms. I went to the store and bought some arborio rice and organic vegetable broth, and thought I would make some mushroom risotto. Risotto is always so creamy and doesn’t take long to make; however, you do need to keep stirring and adding more broth, so it is more work in that sense. This is a nice vegan dish, so you can enjoy it as a main course or use risotto as a side with some protein. Cooking for one can be fun.
INGREDIENTS: 6 large mushrooms, 3/4 cup arborio rice, 1 box organic vegetable broth, Parmesan cheese, 2 tbls butter, rosemary blend seasoning, garlic powder, minced onion, black pepper. optional: feta cheese
DIRECTIONS: Rinse your mushrooms, then slice them. Add 2 tablespoons of butter to a saucepan and melt. Add your mushrooms and saute. Season well with all the seasoning. Add arborio rice and brown the rice. I added a little white wine and continued sautéing. Cover the rice and mushrooms with the vegetable broth and keep stirring. Once the broth has been reduced, add enough to cover again and continue stirring. Continue this process until the rice is tender. Add a little feta cheese and stir. You don’t have to add any cheese, it’s up to you. Serve and top with Parmesan cheese. Cooking for one can be fun.
hi my name is Jenny and welcome back to Jenny who blogs i went to the farmers market the other day and I bought some wonderful fresh fruit and veggies and some mushrooms so I went to the store and I bought some arbor rice and some organic vegetable broth and thought I would make some mushroom risoto so come on let’s see how this is going to turn out i used about six large mushrooms arbario rice organic vegetable broth parmesan cheese and butter rinse your mushrooms and then slice them then you want to add 2 tablespoon of butter and I seasoned with rosemary blend minced onion garlic powder and black pepper and I began to sauté the mushrooms once the mushrooms were soft I added 3/4 cups of araro rice and I browned the rice with the mushrooms while that was sautéing I added a little bit of white wine and I kept sautéing then you want to cover your mushrooms and rice with your vegetable broth just a little cover and keep stirring once your vegetable broth begins to reduce add some more broth and keep stirring continue this until the rice is softened then I added a little feta cheese for extra flavor and then I topped with parmesan cheese and enjoy i love risoto it’s so creamy and with mushrooms so hearty this did make quite a bit so I’ll freeze half of it and enjoy it later you can serve this by itself or with some protein and serve it as a side dish well I hope you enjoyed this video be sure to click on the like and share it with your friends and family you’ll find this recipe on my website at jennyhublogs.com and on my YouTube channel and remember cooking for one can be fun and I’ll see you next