Mushroom Risotto

Oh Mondays!!! You come too fast, you last too long and you make me day dream of weekends past and future. But one thing I like about you Mondays is that you give me a chance for a new beginning! 
Mondays give me hope that we can stick to the planned menu. So to keep up with the Meatless Mondays, our third in a row, we had a mushroom risotto with a side salad. The recipe originally calls for the risotto as a side dish, but it was great as an entree.

For some reason the photos are coming up very blurry in the last two days, but I am sure you get to see the beauty the chef created. The risotto was velvety, creamy and smooth. It was excellent. The original recipe did not call for the peas, but the chef thought it needed some green color, and as always it was a great addition.

To make it a perfect Meatless Monday, the chef made a side salad – romaine lettuce, red peppers and tomatoes. Dressing was a mixture of olive oil, vinegar and salt. I went a little crazy with vinegar, so it was a bit bitter, but I didn’t mind it. Anything to have more greens!

So as with every Monday, this one is nearing the end. At the end of the day, it was a very pleasant Monday. I got to work, play and enjoy my day. And now it’s time to hit the hay – the comfort of my bed and the Kindle is calling my name.

Mushroom Risotto with a side salad*


1 cup arborio rice
1 shallot
4-4 1/2 cups chicken stock, broth or vegetable stock
1/4 cup dry white wine
1/2 cup freshly grated Parmesan cheese
16 oz sliced mushrooms
1 cup frozen peas
1 T extra virgin olive oil

Mince the shallot and set aside. Heat the olive oil in a heavy-bottomed pot under medium heat. Once hot, add the shallot and saute for about four minutes, or until tender and translucent.
Add the rice and stir well to coat. Cook for three minutes, stirring occasionally.
Add the white wine and cook until all is absorbed, stirring constantly.
Then, add the stock, a quarter cup at a time (a ladle does this job nicely), stirring continuously over medium heat. Add more stock once the previous amount has been completely absorbed by the rice. Continue this patter until you’ve used all of the stock, and the rice has cooked through.
In a separate pan, saute the mushrooms for about eight minutes until tender. Once tender, add them to the risotto along with the cheese.  Stir well and serve.

*I can’t quote the source where I got this recipe, but it is from a blog-so if this is your recipe, please let me know so I can give credit where credit is due!!

XOXO, The Faux Foodie Girl


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