Life has been really hectic lately. I’m working on a second Pantry Magic cookbook, expanding my line of fruit and vegetable powders on Etsy, and it feels like forever since I’ve posted anything. But honestly, I’m having one of those days when I just want something simple and warm and nourishing. Creamy mushroom risotto is the perfect answer. I know, you’re thinking that’s too much work, all that stirring. But there’s nothing complicated about risotto, and as a matter of fact, I find the stirring kind of soothing. Besides, it doesn’t really take that long, so let’s get started.
Here is what we’ll need:
- 1 cup of arborio rice (you could also use a short grain brown rice)
- 2 cups of mushrooms, any kind, sliced and quartered, plus 1 tablespoon of my Gourmet Mushroom Powder (you can find it for sale at ElaineintheKitchen on Etsy)
- 1/2 cup white wine
- 1/2 have onion, diced
- 1 clove garlic, minced
- 6 cups of vegetable broth
- 1 teaspoon dried thyme
- 1 tablespoon parsley, chopped fine
- Salt and pepper, to taste
Pour the rice into a heavy bottom sauce pan with no oil or water.
Let the rice toast lightly, stirring to keep it from burning. When the rice becomes slightly fragrant, pour in the wine. Let the wine cook down and then add 1 cup of vegetable broth.
Let the rice simmer on a medium low heat, stirring frequently. When the broth has been mostly absorbed, add another cup of broth. Continue slowly adding the broth until it has been absorbed.
Season with the thyme, salt and pepper. Cook for 2-3 minutes and add the mushrooms. Sauté,stirring occasionally, until the mushrooms are cooked (10-20 minutes). Remove from the heat and cover.
When the rice is cooked and has absorbed most of the broth, add in the mushrooms and onions, along with the parsley. Stir to blend completely. Continue cooking for another 5 minutes. Cover, and let rest.
Served with a simple side dish of steamed carrots, tossed with maple syrup and dill.