It’s lunchtime here and the plain old salad or sandwich just won’t cut it. Instead, I busted out some fresh ingredients and made this delicious Mushroom Risotto. If you want an explosion of flavor and something that will keep you full until dinner (or even something to make for dinner) this recipe is for you!
What You Will Need to Make Mushroom Risotto:
- Package of fresh mushrooms
- 1 to 1.5 cups chopped onions
- 2 large sprigs of fresh thyme
- ¼ cup avocado or olive oil
- Sea salt and pepper to taste
- 4 to 6 cups quality chicken stock
- 2 cups arborio rice
- 1 cup butternut squash puree
- optional: 1 cup dry white wine
How to Make Mushroom Risotto:
- Chop up your onions and mushrooms. Set aside.
- In a pan, add 1 tablespoon avocado or olive oil, 1 to 2 cups fresh mushrooms, and a few sprigs of fresh thyme to a pan. Sautee until the mushrooms are cooked through and then start to become a bit crispy (tip, leave them in the pan, uncovered, after turning off the heat.)
- Heat the ¼ cup of oil to medium and add in the onions, salt and pepper, sauté until translucent and starting to brown.
- Pour in the 2 cups of rice, allow to cook with the onions and in the oil for a few minutes, stirring to prevent sticking and then add in the white wine or up to one cup of chicken stock. You’ll want to stir, scraping the bottom, almost constantly. Once the rice has absorbed most of the stock, slowly pour in more.
- Repeat until all of the liquid is added in and the risotto is fully cooked and creamy.
- You may add in the cooked squash puree at any point, I typically add it about half way through so the rice takes on a bit of the flavor while it cooks.
- Plate when finished and top with the crisp mushrooms. Allow to cool for a few minutes before serving.