Do you know what is so wonderful about risotto? You’re basically required to drink wine while you make it. You need wine for cooking it in, and then you have to stand there stirring and carefully watching it for a good 20 minutes. What else can you do when you’re stuck in one place for 20 minutes? Wine! AND since this risotto recipe is light and healthy, you can have even more wine. Yipee! I really love wine if you couldn’t tell. I like mushrooms too, but if you don’t, feel free to replace it with whatever veggie you like, or meat. We definitely aren’t anti-meat around here. Live your risotto dream, just make sure you wash it down with a good glass (or three) of wine.
- One onion, diced
- 4 gloves garlic, diced
- 3 stalks celery, diced
- 1 TB olive oil
- 1 3/4 cup arborio rice (risotto rice)
- 1 cup dry white wine
- 3-4 cups chicken or vegetable broth
- 1 TB butter
- 1 cup mushrooms, chopped
- Parmesan cheese (for topping)
1. Warm the chicken broth in a medium saucepan over low heat, keep warm.
2. Heat the olive oil in a large pan. Add the onions, garlic and celery, and cook about 5 minutes until translucent.
3. Add the arborio rice and cook about 1-2 minutes more.
4. Stir in the wine and cook, stirring constantly, until almost all the liquid is absorbed.
5. Add one cup of warm broth at a time, stirring after each addition and waiting until the broth is absorbed before adding the next cup. After about 15 minutes begin tasting the rice to see if it’s done.
6. Once rice is fully cooked, turn off the heat and stir in the butter and mushrooms.
7. Serve immediatly with freshly grated parmesan cheese sprinkled on top.
Source: Adapted From The Gourgeously Green Diet Cookbook