To Mushroom Risotto

Last night was The Bachelor – guilty pleasure and my friend Brittany and I are continuing that at home tradition of getting together and watching so that we can “discuss” the drama. Back home a group of my friends and I started doing this over the summer complete with a different menu every week and even though we can go without watching the show we soon realized that going a week without our Monday Meals together was not something we could go without.

So last night for dinner we had a simple spinach salad and mushroom risotto. Brittany had heard good things about my risotto but had never tried it so I thought it was the easy choice for dinner.


2 tbsp. Olive Oil

3 cups vegetable broth

1 clove garlic

Quarter of an onion

1 container of mushrooms (sliced)

1 cup of Arborio Rice

1/2 cup of Parmesan Cheese

Salt and Pepper to taste

Crushed Red Pepper Flakes


Heat 1 tbsp. olive oil in a pan (wide surface area is the best – remember that the rice will grown in size) and saute onion until golden brown, add the garlic and let it saute for a little. Add the second tbsp of olive and the arborio rice. Stir (always make sure to stir in the same direction), leave for about 30 seconds to a minute and then add enough vegetable brother so that the rice is slightly submerged. Continue to cook on low-medium, adding broth when needed.

After about 20 minutes, or by doing a taste test when the rice is almost cooked, add in the Parmesan cheese and continue to stir, when you can bite into the rice and it is without a crunch it is all set.

Turn off the heat and cover the pot with a clean towel for a few minutes (a trick I learned from my cooking instructor in Italy)

It will then be ready to serve – I top mine with crushed red pepper flakes or paprika but some need more salt/pepper