The key to a perfect risotto is to constantly watch over it. It’s like babysitting, but instead of coloring with kids, you are establishing rich and creamy flavors that you will eventually devour.
- 2 tbsp. olive oil
- 1 brown onion, diced
- 2 c crimini mushrooms, sliced
- 1 clove garlic, minced
- 8 sun-dried tomatoes, chopped
- 1 c Arborio rice
- 2 c vegetable stock
- 2 tbsp. fresh parsley, chopped
- 3 tbsp. nutritional yeast (optional)
- 3 -4 cups fresh baby spinach, washed
- Heat the oil in a large frying pan over medium-high heat. Add the diced onion and and saute for a few minutes until the onions are translucent.
- Toss the mushrooms and garlic into the pan and cook for an additional 2-3 minutes, stirring occasionally.
- Add the rice and stir to mix with the mushroom onion mixture. Pour one cup of the vegetable stock and stir. Reduce heat to low and add the remaining cup of vegetable stock. Cook until the rice has softened.
- Stir in the parsley and nutritional yeast, and continue to simmer until all of the liquid has been absorbed by the rice. It should be creamy and aromatic. Remove from the heat.
- Shortly before serving, mix in the chopped sun-dried tomatoes and spinach. Stir gently and then plate into bowls.
** you can replace the arborio rice with 1 cup pearled barley (7 ounces) for a healthier risotto with less carbs.