Risotto has been one of my favorite dishes for as long as I can remember. I found a recipe, and of course, made it healthier. This version can be made vegetarian by substituting veggie stock for chicken stock.
- 4 tbsp olive oil, divided
- 2 red onions, diced
- 3 cloves garlic, minced
- 1 pkg mushrooms, chopped
- 2 bay leaves
- 2 tbsp fresh thyme, chopped
- 2 tbsp butter
- salt & pepper
- 1 ½ cup Arborio rice
- ½ cup dry white wine
- 4 cup Chicken or Veggie broth
- ½ cup fresh Parmesan cheese, grated
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Add onion & garlic, cook, stirring until translucent, about 5 minutes. Add herbs & butter, saute for 3 to 5 minutes until lightly browned. Season with salt & pepper. Set aside in a medium bowl.
- Saute mushrooms in 1 tbsp olive oil until tender. Season with salt and pepper. Add to onions and set aside.
- Add the rice and 2 tbsp olive oil and stir quickly coating the rice and saute for 3 min stirring every minute. Watch carefully as to not burn the rice. Stir in wine and cook until wine is almost all evaporated.
- Add 1 cup of broth and cook, stirring, until the rice has absorbed the liquid.
- Add remaining broth, 1 cup at a time, placing the lid back on in between stirring.
- Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
- The risotto should be slightly firm (but not chewy, add more liquid if needed) and creamy (not mushy).
- Add onion, mushroom and herb mixture to the rice and combine.
- Stir in the Parmesan cheese and cook briefly until melted.
Served with roast chicken and asparagus, it’s the perfect dish for spring. A glass of white wine is a nice touch. Enjoy while sitting outside, watching nature come back to life.