When people think of risotto, they usually think of a heavy, difficult meal that’s filled with cream and calories. But, risotto is much easier to make than you think, without all of the calories. Try this hearty vegetarian dinner to mix up your weekly meals or to impress a guest.
Prep time: 40 minutes
What You’ll Need
1 cup arborio rice
1 1/2 cups water
1 small onion
2-3 tbs. olive oil
7 oz. shiitake mushrooms
A dash of salt
Grated parmesan cheese for garnish
1 medium pot
How to Make It
1. Chop the onion into small pieces.
2. Remove the Shiitake mushrooms from the containers and rub each one individually with a paper towel to remove dirt. Remove the stems, set aside. Slice the tops long ways into thin slivers, set aside.
3. Pour 2-3 tbs. of olive oil in the pot, and put on low heat.
4. Put onions in pan, add a dash of salt and let simmer for about 2 minutes. Be sure to stir the pot so that the onions don’t burn!
5. Add Shiitake mushrooms, leave to simmer for another 2 minute or until the mushrooms begin to get darker and go limp.
6. Add 1 cup of rice and stir the pot so that the rice is coated.
7. Add a small splash of the water and begin stirring. For the next 30 minutes DO NOT stop stirring the pot. Stir until you notice that the rice has begun to absorb the water and there’s hardly any water in the pot. Add more water and continue to stir. You should notice that the rice is becoming thick and creamy and harder to stir. Continue to add the water until you’ve run out.
8. Taste the rice and test if it is cooked all the way, if not, add more water and continue stirring until the rice is soft and almost melts in your mouth.
9. Serve into portions and finish with a dusting of parmesan cheese.
Photo by Corinne Fierro