Mushroom Rosemary Risotto

One of our favorite meals to make is risotto - it's really easy and can be adapted to whatever ingredients you have on hand. It just so happens that we recently acquired a rosemary bush so we decided we had to use the fresh rosemary in this batch of risotto.

We sauteed the mushrooms in some butter and added in more rosemary, yum.

Here's the simple risotto recipe:

Easy Risotto

4 servings

1.5C arborio rice

4-5C vegetable broth

1 onion, chopped

1C sliced mushrooms

1. Saute the onions in a little bit of butter or olive oil until they're translucent.

2. Add the arborio rice in, stirring with a wooden spoon to coat all of the grains with the oil.

3. Begin adding the broth, 1/2C at a time (I use a ladle) and let it cook until the liquid is almost boiled off, stirring occasionally - then add another 1/2C. Continue adding broth and letting it cook off until the rice is done (just taste it; if it's still kind of hard, it's not done yet - if it's squishy, it's done!)

4. Saute the mushrooms with some herbs and olive oil or butter, serve on top.

And that's it! It's really easy. I like risotto with anything in it - carrots, mushrooms, onions, asparagus. It always seemed so complicated to make but it's actually really easy, just requires a bit of attention to stirring.