Hey, lovely! With the weather cooling, I’ve been craving those yummy, warm comfort foods. I love a good risotto and a few years back when I met my boyfriend, he made the most amazing Mushroom Risotto, so I had him whip up a new version of one. This one is a little different than I’ve seen, it has peas and yummy spinach – which is always a great pairing with mushroom.
Read on for the yummy recipe and one small tip if you tend to get distracted while cooking as I do, and that is… don’t walk away from the Risotto, you do have to constantly stir it while slowing adding broth in order to get that perfect yummy risotto texture!
Yummy Mushroom Risotto Recipe
By Troy Olstone
4 servings, approx 30 mins cooking time
1-2 Handfuls of Fresh Mushrooms
2 Tbsp. of Fresh Minced Garlic
1/2 c. Fresh or canned peas
1 1/2 c. Arborio Rice
Approx full carton of veggie broth (32 oz)
Garlic Infused Olive Oil (reg Olive Oil will also work)
Handful (1 c.) of Fresh Chopped Spinach
Large Pinch of Celery Salt
Large Pinch of Onion Powder
Dash of Salt
Dash of White or Black Pepper
Parmesan or Vegan Shredded White Cheese
Add Olive Oil to Large hot non-stick skillet on Med-high Heat.
Saute mushrooms 2-3 mins. with minced garlic.
Add and Sear Arborio Rice with mushrooms for about 2 mins.
Slowly add 1 c. of vegetable broth. Bring to Boil.
Slowly add small amounts of broth about 1/4 c. at a time until rice is cooked (about 25 mins total).
Keep stirring to make sure risotto doesn’t scorch. Cook on med-high heat.
Add a big pinch of celery salt and a big pinch of onion powder to pan.
Add dash of salt
Add Dash of pepper.
Add a handful of chopped spinach.
Add 1/2 c. of peas.
Cook until rice is thoroughly cooked, but not overdone.
Sprinkle with cheese and serve.
Serve with a yummy green salad!
Did you try out this recipe? Let me know your thoughts!