Linda’s Herby Mushroom Risotto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Clean and cut mushrooms.

Step 2

Peel and crush garlic.

Step 3

Chill, peel and chop onions.

Step 4

Preheat oven to 400°.

Step 5

Put 3 tbsp of oil in large skillet over high heat.

Step 6

Add mushrooms and sauté for 6-8 minutes with salt and pepper.

Step 7

Add garlic and cook for another 2 minutes until aromatic.

Step 8

Stir in most of the parsley and tarragon.

Step 9

Season to taste and transfer everything into a bowl to set aside.

Step 10

Put the pan back on heat and add onions with oil.

Step 11

Sauté onions for 8-10 minutes until onions soften but don’t brown.

Step 12

Meanwhile, pour vegetable stock into a separate saucepan and bring to simmer.

Step 13

Add the rice to the softened onions and stir until coated with oil.

Step 14

Cook together for a few minutes then pour wine or extra stock and keep stirring until liquid evaporates.

Step 15

Add vegetable stock from saucepan a ladleful at a time, stirring until all liquid evaporates.

Step 16

Continue until only one ladleful of stock remains in saucepan and risotto is creamy.

Step 17

Stir in the mushrooms and their cooking juices with violife parm.

Step 18

Turn off heat, put on lid and and set for 5 minutes.

Step 19

If you prefer risotto creamier then add more stock.

Step 20

Scatter over the rest of the violife parm and parsley then drizzle olive oil for each serving.