Friday, September 21, 2012

Meat-free Friday–Mushroom Risotto!

I just tried this recipe last night, and it was a winner with the entire family!  The original recipe came from the October 2012 issue of Family Circle Magazine (photo from Home Décor Trend), but I’ve made several changes.  Enjoy!

Green Mushroom Lamp
4 cups or 32 oz vegetable broth
4 tblsp olive oil
1 tblsp white truffel oil (optional)
1 onion, chopped
1 package Smart Sausage Italian style soysage, chopped into small pieces
3/4 lb mixed mushrooms, sliced
2 1/2 cups arborio rice
1 cup red wine (I used Merlot)
28 oz can diced tomatoes, drained
1 tsp black pepper (more if you like spicier)
1 5 oz bag baby spinach
shredded Italian blend or Parmesan cheese

1)  In a large bowl, combine vegetable broth and 2 cups water
2)  Heat the oil in a large pot.  Add onion and cook for about 3 minutes.  Add soysage and mushrooms and cook for another 3 minutes, stirring occasionally.
3)  Stir in rice and cook for about 1 minute.  Add wine and cook until the liquid has evaporated.
4)  Add about 1 cup of the broth/water mixture.  Stir until the liquid is gone.  Add another cup of broth/water.  Stir until liquid is gone.  Repeat until all liquid is gone and the rice is tender. (Takes about 1/2 hour)
5)  Stir in tomatoes and pepper to taste.  Add spinach and stir until it has wilted.
6)  Serve risotto with cheese garnish.

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