Mushroom Risotto

Hi everyone!

It’s been a while, I know. I’ve been a bit busy with my new Youtube channel.

Yesterday,  I made mushroom risotto and it turned out to be delicious! So here’s the recipe that feeds ONE person. You can double the amount to make more, etc.

What you’ll need: 
1/2 cup of long-grain white rice
chicken stock
mushrooms (whichever kind you prefer, I used white mushrooms)
2 tablespoons butter
3 cloves garlic
olive oil
salt & pepper

*You can add parmesan cheese if you’d like. I’m trying to stay away from dairy, so I didn’t use cheese in the recipe.

What to do: 
– Start off by emptying the chicken stock into a large sauce pan, and heat it until it boils, then keep it on low heat.
– In a regular pan, on medium heat, add a bit of olive oil and a clove of minced garlic.
– Add mushrooms to the garlic and cook for 3 minutes (or until brown).
– Put mushrooms aside for now, we’ll get back to them later.
– Using another large saucepan, on low heat, add olive oil and 2 cloves of minced garlic.
– After garlic turns a bit golden, add rinsed rice and mix around covering it with the olive oil.
– Let it cook for 1 minute, then add 1/4 a cup of the chicken stock that you heated.
– Let rice absorb the stock before you add 1/4 a cup more.
– Keep adding 1/4 a cup of chicken stock each time after it is absorbed by the rice, until the rice is al dente (approx. 20 minutes).
– Once the rice has absorbed the stock and is al dente, add the mushrooms that you previously cooked, mixing them with the rice.
– Add salt and pepper for taste.

Tada! You made risotto. That wasn’t that hard now, was it?


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