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Red Wine Risotto with Baby Bella Mushrooms

If you want a good arm workout, make back-to-back batches of risotto. Constantly stirring rice and vegetables for two plus hours can make your arms hurt!

This vegan and gluten-free red wine risotto with baby bella mushroom has been in the making for the past two weeks. Every time I went to make it something else happened that derailed my plans. Then, I got sick and felt so miserable, that all I wanted to do was sleep when I got home from work.

Finally, yesterday, I was determined to make it! While stirring in the vegetable broth, I wondered how the peppers I had just bought would be in a risotto. So, when I finished this recipe, I washed all the dishes and started all over again, making a red pepper risotto — mostly because I knew if I waited it would never happen.

You can serve this as a meal for vegan and vegetarians, or as a side-dish to a steak if you have meat-eaters at your table. It has a hardy taste that makes it pretty versatile and satisfying. I like to season with salt and fresh cracked pepper, as well as a
tablespoon of freshly chopped parsley mixed in at the end. For some reason I’ve been on a
parsley kick, but you can leave it out if you want.

Red Wine Risotto with Baby Bella Mushrooms  
by Michelle Maskaly, The Adirondack Chick 

1 onion, chopped
1 clove garlic, chopped
1 8 oz package sliced baby bella mushrooms
2 {14.5 ounce} cans of College Inn vegetable broth
1 cup arborio rice
3/4 cup red wine
2 tablespoons olive oil
1 tablespoon freshly chopped Italian flat parsley {optional}
salt
pepper

In a pot, heat your vegetable broth. Bring it to a boil and then
make sure it stays warm throughout the risotto process. Chop up your
onions and garlic. In another pot, heat the oil. Add the garlic and cook for about a minute,
making sure it doesn’t burn. Stir in the onions, sprinkle with salt and
pepper,  and cook until soft.

Add in your mushrooms and cook until they start to become soft.

Mix in the risotto. Cook until slightly toasted and coated.

Add in the wine and stir until absorbed. Stir in ladles of the hot
vegetable broth one-at-a-time. When the broth is absorbed, add in
another ladle. Repeat until the broth is finished and the rice is soft.
Constantly stirring can be a pain, but it makes for a smooth and creamy
risotto.

Stir in the parsley {optional} and use several leaves to garnish individual plates.

Enjoy!

This post was shared with the following websites: Frugal Antics of a Harried Homemaker, Melt in Your Mouth Mondays, Made By You Monday, My Sweet and Savory, Midnight Maniac, Nap Time Creations,  Tasty Tuesday, Tutorial Tuesday, 33 Shades of Green, For the Love of Blogs, Slightly Indulgent Tuesday,

2 thoughts on “Red Wine Risotto with Baby Bella Mushrooms

  1. ahhhh! i love risotto – actually posting a risotto recipe on my sister blog Tastebuds on Thursday. But I adore the lack of dairy in this – hello healthy risotto! well, kind of…

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