Wild Mushroom Risotto
Takes a little while to cook, but it's worth the effort.


2 cups vegetable broth
2 cups dry white wine (I used a bit less than this)
2 cups water (I ended up using a bit more)
2 tablespoons olive oil, divided
1 medium red onion, sliced
2 medium cloves garlic, crushed
3/4 lb portabello, oyster, or porcini mushrooms (I just used about 5-6 of the small brown typical kind.)
2 cups uncooked arborio or Valencia rice
1/2 cup freshly grated Parmesan
1 cup chopped fresh parsley
Salt and ground pepper to taste


(I made this using only a few mushrooms, but topped it with our Asparagus stir fry. This flavor combination was great.)

In a large saucepan, combine broth, wine, and water, and bring to a simmer.

Heat 1 tablespoon oil in large nonstick frying pan on medium heat. Add onion and garlic and saute 2 minutes. (I just chopped the onion, mushroom, and garlic together in the food processor and sauteed it all together.)

Add mushrooms and saute another 2 minutes.

Add rice and saute 1 minute.

Pour in 1 cup liquid. Continue to cook over medium heat until liquid is absorbed.

Repeat the step above until the rice is tender and creamy (about 20 minutes).

Remove rice from heat, and add in the rest of the olive oil, the parmesan, and the parsley. Add salt and pepper to taste.




Vegetarian Dinner in Minutes