Veggie risotto

Yield: 1 servings

Measure Ingredient
2 cups Chicken-like or veggie stock
4 cups Water
1 Cloves garlic; minced, up to 2
1 medium Onion; diced smallish
1 small Bulb fennel; diced smallish
1½ cup Arborio rice
¾ cup Dry white wine; (optional)
8 ounces Mushrooms; coarsely chopped
2 tablespoons Chopped fresh oregano
2 tablespoons Chopped fresh sage
Salt and pepper to taste

prep time 45 mins

Combine stock and water in a pot and bring to a boil, then turn down to barely simmering. While it is warming up, chop your veggies. Saute onion, fennel and garlic using either wine or stock to keep them from sticking, until softened in a large nonstick skillet over medium low heat. Add rice and wine. Stir a bit to coat the rice. Once the mixture dries out add ½ cup broth and stir. When the it starts to dry out again add another ½ cup of broth and stir. Keep this pattern up - you don't have to stir constantly, but you do need to do it about every 1-2 minutes. Keep adding broth as needed to keep it from sticking. After about 10-15 minutes add the mushrooms and herbs. Keep stirring and adding stock another 5-10 minutes checking the rice to see if it is done. If you run out of stock before the rice is done, just add hot water as needed. Mine usually takes 25-30 minutes. Season w/ salt an pepper as desired. If you do the dairy thing, top with ff parmesan cheese.

Posted to fatfree digest by MayfliesI@... on May 6, 1999, converted by MM_Buster v2.0l.

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