Recipe Description
Welcome to the ‘#HealthyEating’ series! #HealhyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian Rice recipes, Vegetarian Risotto. Risotto is a northern Italian rice dish that usually cooked with broth to achieve a creamy consistency.
Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.
Recipe Ingredient
- 2 cups vegetable or chicken stock
- 4 cups water
- 1-2 cloves of garlic, diced
- 1 medium onion, diced
- 1 small bulb fennel, diced
- 1 1/2 cups arborio rice
- 3/4 cups dry white wine (optional)
- 8 oz mushrooms, coarsely chopped
- 2 tbs chopped fresh oregano
- 2 tbs chopped fresh sage
- salt and pepper to taste
Instructions
- Combine stock and water in a pot and bring to a boil, then turn down to barely simmering. While it is warming up, chop your vegetables.
- Saute onion, fennel and garlic using either wine or stock to keep them from sticking, until softened in a large nonstick skillet over medium-low heat. Add rice and wine. Stir a bit to coat the rice.
- Once the mixture dries out add 1/2 cup broth and stir. When it starts to dry out again add another 1/2 cup of broth and stir. Keep this pattern up - you don't have to stir constantly, but you do need to do it about every 1-2 minutes.
- Keep adding broth as needed to keep it from sticking. After about 10-15 minutes add the mushrooms and herbs.
- Keep stirring and adding stock for another 5-10 minutes and checking the rice to see if it is done. If you run out of stock before the rice is done, just add hot water as needed. Mine usually takes 25-30 minutes.
- Season with salt and pepper as desired. Top with parmesan cheese, if desired.
