Rosemary Risotto with Mushrooms and Fresh Veggies
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
FOR THE MUSHROOMS
  • 1 tbsp. extra virgin olive oil
  • 8 oz. crimini or baby bella mushrooms, sliced
  • 1 tbsp. fresh rosemary, finely chopped
  • 1 tsp. sea salt
FOR THE RISOTTO
  • 4 cups reduced-sodium chicken or vegetable broth
  • 1 tbsp. extra virgin olive oil
  • 1 sweet yellow onion, chopped
  • 3-4 cloves garlic, minced or pressed
  • 1 cup Arborio rice
  • ⅓ cup dry white wine (optional)
  • 1 lb. fresh broccoli florets
  • 5 oz. carrots, chopped into matchsticks
  • ½ cup grated parmesan cheese
  • Sea salt and fresh ground pepper to taste.
Instructions
FOR THE MUSHROOMS
  1. Heat olive oil in a small skillet over medium-high heat.
  2. Once hot, add mushrooms to the skillet and saute until brown and the mushrooms have released their juices. Approximately 3-4 minutes. Add the salt and rosemary and continue to cook as they will release more moisture. Set aside.
FOR THE RISOTTO
  1. Pour the chicken or vegetable broth in a small saucepan and warm over medium-low heat.
  2. In a large saucepan, heat olive oil over medium heat.
  3. Once hot, add onion and garlic. Saute until the onion is tender and translucent, approximately 3-4 minutes.
  4. Add the rice and saute for 2-3 minutes, stirring constantly, until the rice is slightly browned.
  5. Add the white wine (if using) and reduce until the liquid is almost evaporated, stirring every minute or so.
  6. Once the white wine is almost evaporated, start adding the warmed broth, one ladle-full at a time. Letting each ladle of broth cook down before adding the next. Stirring as much as possible. The more stirring the creamer the risottos gets.
  7. Before the last ladle of broth, add the broccoli and carrots and the remaining broth. Stir to combine and cover for 5 minutes. This will steam the veggies and finish cooking the rice.
  8. Add the parmesan cheese, salt and pepper.
  9. Serve hot/warm.
Recipe by Becky's Best Bites at https://beckysbestbites.com/rosemary-risotto-with-mushrooms-and-fresh-veggies/