One Pot Wonder

  You can think what you want about fish. Maybe it's meat. Perhaps it's closer tofu? Or something else entirely. But in any case, today I have an actually Meatless Monday recipe. And since it's a favorite, I did the research, so you don't have to. It's ooey,and gooey,and truly, it's awesome. So before you start chewing on the screen, let's get into it! 

       So, this is my personal favorite Mushroom Risotto. There's different methods, and different mix in's,so if you want, go crazy! But to make this one, you'll need:

4 cups chicken or vegetable stock 

2 cups rice (Basmati or Sticky)

2 tbspn butter 

1-1/2 cups shredded parmesan

1-2 cans chopped mushrooms, drained (Or 8 oz. fresh rinsed mushrooms.)

          In a dutch oven, melt your butter and brown your mushrooms. At this point, you'll add your rice to the butter, and toast it before pouring in the chicken stock. Once that comes to a boil, it should take between 10 and 20 minutes for your rice to soak it up and cook.

Or, you could cook your rice/stock mixture in the oven for 45 minutes at 350 degrees. it takes more time, but less stirring. When that's done, add your cheese, sauteed mushrooms, and anything else. For a balanced diet, you might want something green, like spinach or peas.

Either way,When your rice has formed fluffy mounds, but while it's still hot, go ahead and stir in the parmesan so the cheese melts all through it. You can also mix in whatever additions you like. I've used walnuts, black olives, or if you don't mind meat, try chunks of chicken.

And after everything's all together, allow it to cool to a safe temperature before serving in dinner bowls. It pairs nicely with black coffee, unsweetened cranberry juice, or if you drink spirits, Pinot Noir. But whatever you prefer, enjoy!

I hope that blessed you. If so, please consider buying me a cup of coffee, to keep me going.

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